① Bread Flour 1000 gr
① Sugar 150 gr
① Salt 15 gr
① Yeast 12 gr
① Water 550 gr
① Whole Egg 100 gr
① Skim Milk Powder 20 gr
② KANEKA Improver^® Concentrated ST GL 20 gr
② KANEKA^® Margarine 25 G 3 100 gr

① Beef Meat 600 gr
① Whole Egg 60 gr
① Onion 100 gr
① Oil 5 gr

Tomato Sliced 1 slice
Lettuce 1 pc
KANEKA Filling^® Bulgogi SC GM 10 gr

1. Put all no. ① ingredients into mixer bowl. Mixing for 2 minutes at low speed, continue mixing for 5 minutes at medium speed.
2. Add no. ② ingredients into the dough, mix for 2 minutes at low speed, 5 minutes at medium speed.
3. Rest the dough for 60 minutes
4. Divide the dough into 60 gr each and rest for another 20 minutes.
5. Shape into flat and put into round burger mold.
6. Final proofing in 38℃ temperature, with 50% humidity for 60 minutes.
7. Bake for 9 minutes with lower temperature 190℃ and upper temperature 190℃.

1. Mix no. ① ingredients until evenly mixed, then dividing into 50 gr each then resting in the chiller.
2. Searing patty for 3 minutes each side, then resting.

Arrange bottom side of burger bun then lettuce, tomato, beef patty, spread KANEKA Filling^® Bulgogi SC GM and close with top side of burger bun.