Burger China

This burger consists of:

-Mayonnaise

-Beef patty

-Stir-Fry Asian Vegetables (bean sprouts, mushroom muerr, bamboo shoots and pineapple)

-Hoisin Sauce mixed with honey

Ingredients:

For the Tangzhong:

40gr flour

120ml water

For the Dough:

Dry ingredients:

-360gr flour (3cups)

-15gr sugar (1TBS)

-6gr yeast (2tsp)

-6gr salt(2tsp)

Wet ingredients:

-180ml water (1cup+1TBS

)-All of the Tangzhong at room temp

Extra:

-25gr Softened butter (2 TBS)

Method:

For the Tangzhong:

1. Add the water first and then the flour in a pan and heat while whisking constantly on medium heat.

2. Keep stirring until the mixture thickens into a pudding-like consistency (temperature should reach 60-65C).

3. Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

4. Let come to room temperature before use.

For the dough:

1. In the bowl of your stand-mixer, whisk together the dry ingredients (be careful so that the yeast does not come in contact with the salt)

2. Add in the wet ingredients and knead with the dough hook for 2 minutes.

3. Add in the softened butter and knead for 8 more minutes on high speed.

4. Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2 hours)

5. When the dough has proofed, punch it down to degas it.

6. Divide to 140gr pieces and shape into balls.

7. Transfer to a baking sheet lined with parchment paper.

8. Press them with your palm a little, to make a little bit like discs.

9. Let proof for 40 minutes.

10. Meanwhile preheat your steam cooker.

11. When the bao buns have proofed, cook them in the steam cooker for 10 minutes each on a small piece of parchment paper:

-cover the lid with a towel so that condensation drops don’t drop on the bao buns.

-when the bao buns finish cooking, don’t open the lid. Instead let them in, for another 10 minutes so that they do not deflate.

For the Hoisin-Honey Sauce:

Mix equal parts hoisin sauce with honey (for example 1 tsp of each is enough).

For the burger patty:

-Fry the beef patty on the first side for approximately 4 minutes for medium rare. Sprinkle salt and pepper on its top while it cooks.

-Flip the patty and fry for another 4 minutes (until internal temperature is 60C. Notre that the cooking time will vary depending on the patty’s thickness). While it cooks, sprinkle salt and pepper on that side too.

-Remove from the pan and set aside to rest.

To assemble:

Slice a bao bun in half and spread mayonnaise on the insides.

Add the beef patty and the asian vegetables on it.

Pour hoisin honey sauce and cover with the top bun.

Enjoy!