2. Beat the beef into a paste with a cooking machine, and add eggs, white pepper, black pepper shredders, salt, sugar, chopped green onion, ginger powder, cooking wine, soy sauce and oil to eat. Finally, add corn starch, put on gloves and stir by hand.
3. Divide into 5 parts, take 5 fresh-keeping bags, cut off both sides, then divide the beef sauce into 5 parts, knead it into meatballs, put it into fresh-keeping bags, then squash it, and finally put it in the refrigerator for freezing.
4. Start making hamburger embryos, hit the glove film, cover and ferment to twice the size.
5. After the dough is fermented, take it out, exhaust and shape it, divide it into 5 parts on average, knead it into a circle, seal it at the bottom, put it on the top and put it into the mold. Everyone does this.
6. Put it in the oven for the second fermentation. Put a bowl of boiled water at 80℃ in the oven. The room temperature is very high in summer. There is no need to turn on the fermentation function of the oven. Close the oven door and ferment for about 40 minutes.
7, brush the egg liquid, sprinkle with sesame seeds, and be sure to gently thin a layer when brushing the egg liquid.
8. Preheat the oven, then heat it up and down at 170℃ and bake it for 15 to 20 minutes. Be sure to look at the color in the middle. If the color is not what you want, turn off the oven and cover the top of the hamburger embryo with tin foil to continue baking.
9. Thaw the steak from the refrigerator, fry it in a pan with the least oil, fry it on both sides, and then add your favorite vegetables and sauces, mustard sauce, salad dressing and cheese slices.
Do it.