GIDEON SE REUSE POTBROOD BURGER
Bron: Gideon Louw, aangepas vanuit allrecipes.com
Foto: Gideon Louw
FOOD LOVERS RECIPES
Vir die Patty:
1 kg maalvleis
1 gekapte ui
4 eetlepels blatjang
3 eetlepels worchestersous
2 eetlepels sweet chili sous
2 eiers
½ koppie broodkrummels
Sout en peper na smaak
Meng alles saam in ‘n mengbak.
Bou ‘n patty van omtrent 250mm in deursnee en 25mm dik.
Braai omtent vir 15 min op skerperige kole en plaas op deurgesnyde gebakte groot broodrolletjie.
Plaas dan die vulsel van jou keuse op.
Ons het tamatie, pynappel en avokado stukke saam met bloukaassous en blare gebruik, was heerlik sny in driehoekstukke en bedien saam met slaptjips
Broodrolletjie:
1 (.25 ounce) package active dry yeast
1 pound all-purpose flour, or as needed – divided
1 cup warm water (105 ºF/41 ºC)
1 large egg
3 tablespoons butter, melted
3 tablespoons white sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
1 egg, beaten
1 tablespoon milk
1 teaspoon sesame seeds, or as needed
Place yeast into bowl of a large stand mixer; whisk in ½ cup flour and warm water until smooth.
Let stand until mixture is foamy, 10 to 15 minutes.
Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes.
Scrape sides if needed.
Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.
Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
Transfer dough to a floured work surface and pat to flatten bubbles and form into a ball.
Dust dough lightly with flour.
Put ball of dough in greased flat bottom swartpotjie.
Let bun rise until doubled, about 1 hour.
Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush top of bun with egg wash without deflating the risen dough. Sprinkle bun with sesame seeds.
Bake in swartpotjie over mediun coals (also some on lid) for around 30 minutes.
