2 flavors of chicken burgers

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recipe:
300 grams of high-gluten flour, 3 grams of high-sugar tolerant dry yeast, 30 grams of sugar, 5 grams of salt, 48 grams of whole eggs (one will do), 180 grams of milk, 18 grams of butter
You can adjust the amount of liquid according to your own flour. Anyway, I think it’s okay and not too sticky.
Tips: Here are some materials that can be changed.
The whole egg can be replaced with 48 grams of egg yolk, so that the burger embryo will be softer. If there is excess egg yolk, add the egg yolk directly.
If the high-gluten flour is stronger and has higher protein, you can also replace it with some low-gluten flour and it will taste softer. You can use 30 grams of low-gluten flour and 270 grams of high-gluten flour.
If you want a stronger milk flavor, it’s okay to add some milk powder. Add 3% of the amount of flour.
If you don’t have milk, you can also use water. Put about 160 grams of water.

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