The method of goose liver sauce beef burger

The method of cotton liver sauce beef burger
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  Put milk, half egg liquid, brown sugar, and salt into the bread barrel, and then add high powder and yeast powder

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• Start and noodles, add butter particles after the group
  

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The dough is complete After the stage, the basic fermentation is performed to twice the size

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  4

  Press the dough and exhaust the dough

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  5

  Divided into 10 relaxation for 15 minutes

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  Put the dough on the baking sheet and put it in a warm place for secondary fermentation

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  The fermentation is completed and brushed the egg liquid (the remaining half of the egg liquid in the material)

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  Sprinkle with black sesame (preferably white sesame seeds)

  9 [123 ] After the oven preheats well, bake at 180 degrees for 25 minutes

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  10

  Remove the mold, cool

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  11

  Small beef into meat mud

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  Cut the foie gras and mix with the beef and mix with the beef, mix it

• Add onion shattered (preferably with red green onion shattered), Baili fragrance (best use fresh) mix, and then sprinkle with salt and black bell peppers.

• 14 Sort it with your hands into the size of the size you want, pinch it slightly, and then cover all the meat cakes with plastic wrap, put it in the refrigerator refrigerated in refrigerated In 1-2 hours, the taste of the material is fully mixed

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  Fry on each side for 2-3 minutes

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• Fry the beautiful barbecue color
  

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The sauce of the original recipe is egg yolk sauce, tomato sauce, French mustard sauce, spicy soy sauce, Sumei sauce, red green onion, salt, black, black, black, black, black, black, black, black, black, black, black, black, black, black, black, black, black Pepper. My ingredients are incomplete, so I use egg yolk sauce, tomato sauce, French mustard sauce, spicy soy sauce, salt, black pepper crushed (outside materials)