ハンバーガー（牛赤身肉のハンバーガー）｜まかないチャレンジ!さんのレシピ書き起こし
A challenge to sprinkle! Time required : 30minutes
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Kulcha | Transcription of recipe by Hôtel de Mikuni
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Ingredients
- (A) Medium-strength flour : 150g
- (A) 甜菜糖 : 小さじ1/2
- (A) 塩 : ふたつまみ
- (A) ベーキングパウダー : 小さじ1/4
- (A) 牛乳 : 75cc
- 溶かしバター : 20g
- 水 : 適量
Time required
20minutes
Procedure
-
1)
Make dough
01:06
Put (A) in a food processor and mix.
Transfer to a bowl and knead to make a lump.
Roll and wrap and leave at room temperature for 20 minutes. -
2)
Mold the dough
02:10
Dust 1 and spread, melt and butter.
Fold it in three, stretch it again and apply butter.
Fold it in three again, divide it into four equal parts, and stretch it thinly. -
3)
Finish
10:10
Heat the frying pan over high heat and add the watered 2.
Bake for 30 seconds on each side until it is browned, and you're done.
Point
・ Warm the milk lightly in advance.
・ It is also recommended to wrap mixed cheese and stretch it.
・ When baking, turn the water-coated side down.
・ If there is no medium-strength flour, strong flour can be used instead.
・ Recommended as a side dish for curry.
・ Johakuto may be used instead of sugar beet.
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