Hey guys! All right with you? I'm Edva from the Bistrô dos Salgados channel.
Due to technical problems I had to delete this video, but it is so good that I couldn't leave you without this recipe. So I decided to repost. It's a delicious homemade oven-baked burger with potato dough.
Now get your notebook because I'm going to need it. Shall we learn? To make the meat for our oven-baked burger incredibly tasty, we will need 1 kilo of ground beef.
This meat is 'Duckling' and you can choose any meat you like. Here I have a level tablespoon of salt, a tablespoon of dehydrated leeks, a tablespoon of smoked paprika and a tablespoon of dehydrated parsley, onion and garlic and you can season with the seasoning of your choice. Now I will weigh 100 gram portions.
Okay, here I have 10 units weighing 100 grams. A tip for you to write in your notebook is that the more you knead the meat when you season it, the easier it will come together. So write this down in your notebook, okay?
Here you just need to shape it, which is the act of leaving the portion round and shaping it like this. As it is handmade, there is no problem with it being uncertain. I don't want you to stop making this recipe just because you don't have the rim.
Let's do this way. The rim is a hamburger mold. Check it out.
Okay, all molded with the same thickness, with the same weight and here I'm not going to take them to the frying pan now. What am I going to do? I'm going to take it to the fridge and let it cool for 30 minutes.
Which city are you watching from? Why do I put plastic between one layer and another? Because this makes it easier when I pick it up to fry.
Now I'm going to take it to the fridge and let it cool for 30 minutes. So if you ask me: Edva, can you freeze it? Maybe yes.
After it has cooled for 30 minutes, I will explain to you the freezing process step by step. Let me take it to cool. Okay guys, after this time, look how they look and I ended up leaving them for more than 30 minutes, see?
To freeze, I'll show you step by step how I do it, okay? Everyone has a way. There's this model here, a plastic bag.
The meat becomes firmer to handle once you cool it. Look, do you see this edge here? I'm going to do this and here I'm going to put the other meat.
And then I do this, look. Ready, so you can freeze. The way it is here, it is well packaged and lasts 90 days and another model is this one, plastic film.
They are individual portions. And look how perfect it is, do you like it? So, where's my 'like'?
I will wait. Thanks! And then you can freeze it and when you need it you will just open it here and put it in the frying pan and now I will seal our meats.
I won't freeze. Another tip for you to write down in your notebook is that you have to let the pan heat up first. After the pan heats up, you will add either a little olive oil, a little oil, a little margarine or butter, you choose the fat.
But you have to let the pan heat up first, okay? And what's the point of letting the pan heat up first? It's making it create that caramelized crust, you know?
It looks like it's burned but it's not. It's a crust that caramelizes, that browns, that gives the special flavor of our handmade burger. You will feel that the pan is already hot, look.
It's not supposed to be touched, okay? I'm feeling like it's pretty hot in here. After three minutes, I will now turn the meat.
Okay, all sealed and two here I didn't seal as much because I like less rather than more. And how do you like it? More to more or more to less?
Oh there guys. Just kidding, right ? Let's follow.
Set aside and let's make the dough. Look, here I have 300 grams of boiled potatoes and I cooked them with just water. Two eggs, 150 milliliters of oil, a level tablespoon of salt, three level spoons of sugar, 20 grams of dry yeast (two packets).
I will need 600 milliliters of potato broth, the potatoes in the blender with the milk. Here I have a quantity of milk that I'm not going to tell you about now. Then, After I mix it, if I need it I'll add a little more here.
But now I'm just going to add milk until it covers. But write it down: it has to be 600 milliliters of potato broth. Here is an ingredient that is optional but I love because the flavor of the pasta is wonderful with the potatoes.
It is a small onion, on average 30 grams of onion. For quick tips, follow me on Instagram @bistrodossalgadoss I will need a kilo of unleavened wheat flour and use a good quality wheat flour. Then there comes a time when it weighs so much that you can't mix it with a wooden spoon.
Then you'll have to get your hands dirty. And here I'm going to knead the dough like this for about 10 minutes. Now I'm going to let this dough rest here for 10 minutes.
Cover because this prevents the dough from drying out. After that time, look how beautiful she looks. Now I 'm going to divide this dough into portions of 120 grams.
Here I have 10 portions weighing 120 grams. So write it down in your notebook: this amount of dough that I gave you is enough to mold 15 portions weighing 120 grams. I'm going to keep this one and I'll do something else.
If you are starting out and don't know how to roll, you will do the following: you will take the portion of the dough, you will fold it and fold it once, I consider one more and one more two two three And the fourth and last. Then notice that it looks like a bundle. Then you will put it together like this, turn it upside down and make this movement here.
This is also bullshit. Look, the portion here is round. Now cover it and let it rest for 5 minutes.
And for the shape I will use the meat, 200 grams of cream cheese. You can have it in a glass, it’s delicious. 250 grams of cheese and four tomatoes cut into slices.
And for the shape, in addition to the meat you can add another type of cheese. You can use mozzarella cheese, you can also add ham, it is very good. If you want to add cubes of bacon, feel free.
Use your imagination and I'm sure you'll make each one delicious. So first I add the meat, the cream cheese, just this portion here, okay? It doesn't need more than that.
And the tomato, I don't like to put a whole slice in it. Here I'm showing you how I do it, okay? You can do it your way.
I like to do it this way because it gets all over the meat. And closing it is very easy, look. You're grabbing the edges here, stretching it.
This dough stretches very easily, check it out. Then here you put it together and give it a twist and that’s it. And he stays like this.
And I will do this with everyone. Click "Subscribe" so you don't miss any recipes with lots of tips All stuffed and shaped. Now I'm going to grease a mold with just oil.
When you put it in the mold, be careful to place one away from the other because, as it will ferment, it won't stick together, okay? Be careful there and now I'm going to cover it and let it rest for between 20 and 25 minutes and that time, I don't even like saying that exact time, you know? Because this depends on the temperature in your region.
Suddenly, in your city, after 10, at most 15 minutes, they are already fermented. Ready, all fermented and look how beautiful they look and for brushing I'm going to use an egg and another yolk. Why that?
It's supposed to brown more, you know guys? Because if I only add one egg, it won't brown as much and to make it more fluid here and better to spread, I'll add a level spoon of milk. Remove the skins from the egg yolks.
And to finish I'm going to use sesame. And my oven has already been preheated to 180 degrees for about 10 minutes and don't add the sourdough snacks to bake in a cold oven. Don't do that.
The oven has to be hot and the oven time, folks, depends a lot from oven to oven. When you see that they are golden, you can remove them. Do not remove from the mold now.
Wait for it to cool down a bit because they are still finishing their cooking process. Tell me in the comments, who would you make this recipe for? Look guys, how beautiful, well baked, well closed, Cute.
And regarding the packaging, you can choose any packaging you prefer. But before putting it inside the paper packaging, it's a good idea to use this type of paper. A piece of paper, it's like there's plastic here, you know guys?
It is suitable for packaging hamburgers. This paper is called 'Coupled Paper'. Look how beautiful it is, and then just put it in the packaging, put your label on it and deliver it to your customer.
I'm going to try this one. People of heaven, what is this? Click "Like" and share to help us grow!
Guys, do you know why I do this kind of thing? It is for you to know the product that you are going to make and deliver to your customer. This potato dough with a special touch of onion, this completely handmade meat, my people, for the love of God!
Make it, make it at home because the recipe is incredible! Thank you guys for watching this far, thank you for your 'Like', for your comment, for sharing and if you want to help the channel even more click on the 'Become a member' button or the 'Thanks a lot' button and there you will have all the information . Don't forget to leave your comment below and subscribe to the channel.
Until the next video. A big hug!
