Bacon Cheese Burger

 

For the Hamburger Bun

Yield: 6pcs to 10 pcs

Portion size: 80g – 100g

Instructions:

1. Dry: mix flour, yeast and bread improver.
2. Wet: mix water, sugar, powdered milk and salt. Whisk.
3. In a mixer with hook attachment, add dry ingredients, then pour wet ingredients.
4. When reached the pick up stage, add in the shortening in 2 batches.
5. Check for window pane test.
6. Knead, round it to smooth bole.
7. Spray with canola oil.
8. Put in a bowl, cover with plastic wrap.
9. Bench rest for 30 minutes.
10. Punch. Degas.
11. Weigh each to 100g. Then round it.
12. Transfer to oil sprayed hotel pan.
13. Cover with plastic.
14. Press down with another tray to slightly flatten the dough.
15. Proof for 40 minutes.
16. Egg wash the ban. Top with sesame seeds. 
17. Oven for 15-18 minutes at 350F.

 

 

For the Bacon Cheeseburger:

Instructions:

1. Cut 2 bakewell paper as same size as the hotel pan..
2. Put the Bakewell paper on the hotel pan.
3. Layer the 3 bacon  strips on the Bakewell paper. Cover with another Bakewell paper. Cover with another hotel pan.
4. Oven for 30 minutes at 375 F. Set aside.
5. Beef and grinder attachment must be frozen. 
6. Prepare a bowl on ice to catch the ground meat.
7. Grind the beef. Season very lightly.
8. Weigh to 140g each patty.
9. Ball and smash the ground beef. Then flatten. Chill.
10. Put the canola oil on the heated griddle.
11. Season the pate, then put in the griddle. Cook for 2-3 minutes each side. Turn.
12. Put the cheddar cheese on top of the pate until slightly melted.
13. Slice the bread in half and brush it with butter. Put the bread in the griddle to slightly toasted.
14. Put the filling of the bread as follows: sauce dressing, 2 lettuce, pate with cheese, 2 tomato, 3 pc pickles and 1 bacon strips cut into half. Cover with the bun.