INGREDIENTS
- Recipe for 20 medallions of 110 g of chickpea and candy potato:
- – Garbanzo 500 g.
- – Wash 200 g.
- – Yamani rice 300 g.
- – Inexperienced onion 90 g.
- – Potatoes 150 g.
- – Black sesame 7.5 g.
- – Toasted complete sesame 22 g.
- – Black pepper 2.5 g.
- – Smoked paprika 8 g.
- – Curry 8 g.
- – Sal 20 g.
- – Cassava Starch 5 g.
- – Corn starch (optionally available) 2.5 g.
- Recipe for 18 loaves of 120 g:
- – Flour 000 500 g.
- – Sugar 40 g.
- – Yeast 25 g.
- – Sal 12 g.
- – Water 250 cc.
- – Butter 40 g.
- – Malt extract 10 g.
- – Powdered milk 30 g.
- – White sesame.
- Chuño:
- – Starch 25 g.
- – Chilly water 250 cc.
LEGUM AND VEGETABLE BURGER, tremendous mega scrumptious! And in addition with the recipe for the HOMEMADE HAMBURGER BREAD, I adopted all of the steps beneath
PROCEDURE:
For the burgers:
1. We let the chickpea, rice and millet soak in a single day.
2. After 12 o’clock, we wash the cereals and legumes and put them to boil with the required quantity of salt within the water.
3. We wash the candy potato, lower it and put it within the steamer to cook dinner.
4. We wait a bit for every thing to chill down and weigh the seasonings. On this case, pepper, curry and smoked paprika.
5. We course of the chickpea with the rice and seasonings within the processor and add it to the mixer, that is the second the place we add the starches.
6. As soon as every thing is properly built-in, we transfer on to the hamburger forming machine. They’re organized on trays, and put within the freezer.
7. After freezing, labeling, courting and packaging.
For the hamburger bun:
1. In a bowl, add the flour, salt, sugar, yeast, malt extract and milk powder.
2. Add the water and blend the components till a mushy and homogeneous dough is shaped. Incorporate the pomade butter till attaining a clean texture.
3. As soon as the dough is made, let it relaxation for 10 minutes, properly coated.
4. Minimize the dough to the specified measurement, and gently roll it with the palms of your hand in a horseshoe form, attaining a well-ready and closed bun. Stretch every bun with a rolling pin and brush with water. Coat with white sesame seeds.
5. Stow in plates in shortening. Let ferment at 30º C till they double in quantity.
6. Bake at 200ºC with steam for 15 to twenty minutes relying on the dimensions. When popping out of the oven, paint with water or chuño (in case they don’t have seeds)
Chuño:
7. Dissolve 25 g of starch in 250 g of chilly water, deliver to a boil and brush on the bread when it comes out of the oven.
