Orléans Chicken and Ham Burger Exclusive

Pour 290 grams of milk and 5 grams of yeast into the stand mixer. Then add 500 grams of bread flour, one egg, 2 grams of salt, and 60 grams of sugar into the stand mixer together. Start the dough mixing program at medium speed and mix for a few minutes.

Add the butter and continue stirring for five minutes.

, then continue to knead until the dough can stretch into a smooth film.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Ferment until it doubles in size, which takes one hour.

Beat the eggs evenly and set aside.

Brush a layer of beaten egg on the surface.

Place it in a 42-liter Galanz oven, bake with the upper heat at 200 degrees and the lower heat at 180 degrees for 15 minutes. Since the brand and size of ovens vary, the temperature and time settings are also different.

Take it out and let it cool.

Fry the ham in the pan and set it aside.

Then set aside the Orleans chicken that was just bought.

Slice the bread, and put chicken and ham in the middle.

Prepared breakfast.

Prepared breakfast.

Prepared breakfast.