Taiwanese Hamburgers

How to Make Taiwanese Hamburgers

Step 1: Crumble yeast in another small bowl and add a little of warm sweetened milk and mix.

Step 2: In a flat tray take refined flour and baking powder. Add yeast mix and them sweetened milk and mix together with a plastic slicer until it comes together like dough.

Step 3: Now use your hands to knead the dough and add water to make semi soft dough.

Step 4: Once the dough becomes smooth, cover and let rise for 20 minutes.

Step 5: Once proofed, dust work surface with flour. Sprinkle a bit of flour on the dough.

Step 6: Cut into 4 pieces. And then cut those pieces in half, in all you have 8 total.

Step 7: Roll into balls. Keep balls covered

Step 8: Use a rolling pin to roll each ball into oval shape.

Step 9: Then fold it into half circle bun with small butter paper dipped in melted butter in the center. This makes sure that the bun doesn’t stick in the center.

Step 10: Place it on a small square butter paper. This makes sure that the bun doesn’t stick to the steamer.

Step 11: Keep them covered until ready to steam, slightly proofed.

Step 12: Cover and steam for 10 to 12 minutes.

Step 13: They’ll puff up. Use them immediately or cool them and store in the fridge or deep freezer till required.

Step 14: Mix vinegar, sugar and water together for pickling the cucumber.

Step 15: Add in the sliced cucumber and chillies. Keep it aside for 2hours before using it.

Step 16: For the textured Soya filling, heat oil in a pan, sauté garlic, ginger and spring onions white.

Step 17: Add in the textured soy chunks.

Step 18: Now add in the veg oyster sauce and dark soy, add in little vegetable stock if required and let it simmer on low for about couple of minutes. Add crushed black pepper.

Step 19: After that, you can just turn off the heat and let the textured soy stay in sauce till required.

Step 20: Take a warm bun, open it up and spread a tea spoon of hoisin sauce. Add a piece of textured soya filling. Steam it for 2 to 3 minutes.

Step 21: After taking it out from steamer, top the textured soy filling with pickled cucumber and spring onion greens. Serve with a table spoon hoisin sauce on the side.

Step 22:

||| Ingredients
Refined Flour 240g

Baking powder 5.5g

Milk 80ml

Sugar 55g

Yeast 5.5g

Water 40ml

Melted butter 30g

Butter paper as required Pickled Cucumber Cucumber, sliced 1pc Fresh red chilli, sliced 1pc Vinegar 50ml

Sugar 10g

Salt ½ tsp

Water as required Textured Soya Filling Textured soy 120g

Garlic, chopped 5g

Ginger, chopped 5g

Spring onion, white, chopped 10g

Dark Soy 10ml

Veg Oyster Sauce 20g

Crushed Black pepper ½ tsp Vegetable stock as required Oil 10ml

Hoisin sauce 60ml

Spring onion, greens, chopped 10g