poolish ( How to make poolish (Polish) hamburger embryos

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  1. Mix the starter ingredients evenly, wrap it in plastic wrap and let it ferment in a warm place until it looks like the picture.There are many small bubbles.I put it on the heater for about an hour, and it takes about 4 hours at room temperature.

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  2.The fermented starter will look like the picture when you pull it out p>

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  3. In addition to butter, add the fermented starter and put it into the dough mixer.

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  4.After 15 minutes, add the softened butter and knead for about 10 minutes

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  5.Until the glove film appears

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  6.Wrap in plastic wrap and place in a warm place until doubled in size



7.Poke it back with your finger and it will ferment without rebounding

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  8. After the main dough is deflated, divide it into 6 equal portions, roll them into balls, cover them with plastic wrap and let them rest for 10 minutes



9.The relaxed dough is deflated again and rolled into a round shape, and the surface is dipped in white sesame seeds



10.Put a bowl of hot water at the bottom of the oven, put the shaped dough into the oven for secondary fermentation, and the dough will ferment.to twice the original size

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  11. In the middle layer of the oven, heat up and down to 180 degrees.18 to 20 minutes, the color will be even, and it will be ready when pressed and rebound without leaving any pits.As soon as I took the photo, my son’s scissor hands came out and rubbed against the lens

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  12.Made your own beef patties, paired with fresh vegetables, salad dressing, and a delicious beef burger is ready