![]() ![]() In a stand-mixer bowl with dough-hook/or with hand-held mixer with dough-hooks/or by hand, mix 1/2 of the flour, honey, salt and water for 1 min until it comes into a thick batter. ![]() 2 tbsp (28 grams) vegetable oil, plus more to rubbing.1 cup (225 grams) water at 140F/60C (it should be uncomfortable to leave your finger in it for more than 3 seconds).3 cups (400 grams) unbleached all-purpose flour, divided in half.Spoon extra sauce over the top, then add the cilantro-topping, and drizzle with Xi'an-style chili oil. With a spoon, smush a meatball right inside the sauce, soaking it during the process, then transfer it onto the bun. Slice it across the middle, leaving just a small hinge to keep it attached, then smear a layer of sesame/peanut sauce on the bottom. TO ASSEMBLE: Toast the Xi'an-style burger buns in the oven (recipe on the bottom, or substitute with sandwich rolls), or a few min on each side in a skillet.TO MAKE THE TOPPING: Combine chopped cilantro, diced red onion and chopped mint, then stir in 2~3 tbsp of mayonnaise just to bind.Then blend in the ice cubes, 1 at a time, until the mixture reaches a mayonnaise-consistency. In a food-processor or blender, blend the toasted white sesame paste (or toasted white sesame), smooth peanut butter, soy sauce, honey and balsamic vinegar for 2~3 min until smooth. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |