#SHOW ME A BIG MAC WRAPPER MAC#
While the meat was cooking, the toasted buns were dressed with a "Squirt" of Big Mac sauce on the heel and club section, 1 -2 ounces of shredded lettuce on each, a slice of yellow American cheese on the heel and two pickle slices on the club. Most people were unaware that this is what gave the McDonald's, and indeed the area around it, that wonderful smell. The meat was sprinkled with a salt & pepper mix when turned, and the rehydrated onions were applied. The patties were cooked (this was a long time ago.) for 30 seconds on each side on a stainless steel grill at 350 degrees. The standard size pattie for ALL McD's products (except quarter pounders, of course) is the 10:1 pattie, that is, 10 patties per pound before cooking. The meat patties were shipped frozen to us in 35 lb boxes. This was done in a special 3-platen timed toaster. Your recipe is very close, but there are several items I'd like to point out, if I may. I was a graduate of the corporate training facility "Hamburger U".
Many years ago, I served as General Manager for a medium volume McDonald's in Mississippi. Cover the buns with sesame seeds and shove 'em in the oven! Let them bake for about 15 to 20 minutes. Preheat the oven at 190 degrees C(327 degrees F). Cover with a teatowel and let it rise a little more for about 15 minutes. Put them on a baking sheet with baking paper.
Knead it for a few minutes and devide it into 4 balls. After an hour the dough should have doubled in size. You can put it near a heater or, like me, put it in an oven at about 40 degrees C(100 degrees F). Let is rise for about an hour in a warm envoriment. Knead it into a ball and leave it in the bowl. Now it's time to get dirty! Grab a cup and start adding the flour slowly to the milky mixture, while kneading the goo with your other hand! Don't stop until all the flour is gone and you're left with a non-sticky dough. Meanwhile, mix the flour with the salt in another bowl.
Mix a cup of warm water and a cup of warm milk in a big bowl.
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