Sorry kids, we have McDonald’s at home.
2 tablespoons (30ml) water
1/4 cup (60ml) Whole milk
2 tbsp (18g) all-purpose flour
3.5 cups(525g) bread flour
2 tablespoons(28g) granulated sugar
½ tsp 2g amylase
9 g salt
1/2 cup(118g) whole milk
1/2 cup + 2 tablespoons(143g) water
2.5 tsp(14g) yeast
1 whole egg
1 egg yolk
3.5 tablespoons(49g) unsalted butter, softened
Egg wash for brushing
½ cup (118g) mayo
¾ Cup (176g) of ketchup
½ cup (120g) mustard
Sprinkle of mushroom powder (optional)
1 pound (450g) ground beef
4 slices American cheese
Homemade buns, cut in ½ and toasted in butter
Dill pickles, sliced
Salt and pepper to taste
1(240ml) cup water
1/4 cup(33g) cornstarch
3 cups(450g) all-purpose flour
1 tbsp (22g) tablespoon kosher salt
½ tsp (2g) MSG (optional)
1 teaspoon (3g) white pepper, fresh ground
1 teaspoon (2g) celery powder
1/2 cup (75g) cornstarch
3/4 cup (103g) all-purpose
1.25 tsp (4g) baking powder
¼ tsp (1g) baking soda
1 cup (240ml) chilled water
(About 32 pieces)
1.5 lbs (680g) chicken breast, ground
1/3 lb (136g) pork fatback, ground
1.75 teaspoons (6g) fine sea salt
1 teaspoon(3g) MSG
1.5 teaspoons (7g) sugar
Salt to taste
2 lbs (907g) russet potatoes, cut into french fries matchsticks
Oil for frying
Salt to taste
2 fuji apples, peeled and sliced
1 cup (200g) granulated sugar
1/4 cup (59ml) water
5.5 (77g) tablespoons salted butter
1/2 cup(118ml) heavy cream
1 teaspoon(4g) vanilla extract
In a small pot, add water, and milk, then whisk in flour til dissolved, and set over medium heat while continuing to stir until it thickens and forms a paste consistency. Cool completely at room temperature and reserve.
Preheat oven to 375F
In a bowl of a standing mixer, add flour, sugar, amylase, and salt; mix until combined. In a separate container, add milk, water, and heat to 95F. Then whisk in the yeast until dissolved and beat in egg and yolk until homogeneous.
Set your stand mixer with the spiral attachment on medium-low speed. Pour in your yeast mixture, followed by your cool Tangzhong, and mix for 2 - 3 minutes or until you get a relatively smooth dough.
Then, add butter, and once all the butter is incorporated, form a ball and place it in a greased bowl. Cover with plastic wrap and let it rise for an hour at room temperature or until doubled n size.
Remove plastic wrap. Punch your dough down, divide it into 60 grams pieces, and roll them into balls. Place them on a parchment paper lined baking sheet, evenly spaced apart (12 pieces per baking sheet), and cover with greased plastic wrap and proof for 30 minutes.
Lightly brush your buns with eggwash (which consists in whisking one egg and 1 tbsp of water) and bake them at 375F for 15 minutes or until golden brown. Next, brush your buns with melted butter and reserve.
Sauce. In a small mixing bowl, add mayo, ketchup, mustard, and mushroom powder; mix until combined.
Add your ground beef to a bowl and knead by hand until emulsified—portion into 1” thick balls and place on a baking tray.
Assembly - Set a medium size saucepan over medium heat and grease lightly. Once hot, place one ball in the middle and flat it to a 1/8 “; season with salt and pepper to taste and sear for 1 - 2 minutes. Once crispy, flip, season again, and add one slice of cheese.
Sauce your buns, add your beef pattie, pickles, and top with your bun.
In a small bowl, add cornstarch and water; whisk until homogenous.
In a medium size, bowl add all ingredients and mix until well combined.
In a medium-sized bowl, add cornstarch, flour, baking powder, and baking soda; mix until combined. Then add water and eggs and whisk until homogenous.
(About 32 pieces)
In a large mixing bowl, add chicken and pork meat, salt, MSG, and sugar; mix until well combined. Shape your nuggets into ¼” long, < ½” thick ovals and place on a greased parchment paper lined baking sheet. Place in the freezer for 15 - 20 minutes or until stiff.
Fill up a heavy bottom pot just over halfway with at least 2” inches of vegetable oil. Heat to 350F.
In batches, dip your nuggets in your “thin batter,” then into the “flour mixture,” and shake up the excess. Dunk your nugget into the “batter” and quickly remove and fry for 3 - 4 minutes or until golden brown or your thermometer reads 165F.
Remove and place on a paper towel lined paper. Season with salt while hot.
Place your potatoes into a large mixing bowl, season generously with salt, and add enough water to cover the fries. Mix and soak for 15 minutes.
Drain the water, place the potatoes on a paper towel-lined baking sheet, and pat dry the potatoes as much as possible.
Fill a heavy bottom pot with at least 2 ” inches of vegetable oil. Heat to 300F. In batches, carefully drop your potatoes in the oil and fry for 2 - 4 minutes or until barely cooked and with no color.
Remove from oil, drain on paper towels and repeat with the rest.
Place in the freezer for 30 minutes or until solid, then increase the oil temperature to 375F, and fry your potatoes directly from frozen, for 2 - 4 minutes or until crispy and stiff. Remove, drain on a wire rack, and season to taste with salt while hot.
In a medium saucepot, add sugar and water; mix, set to medium-high, and let it boil until it turns an amber color. Reduce the heat to medium and whisk in butter; once melted, cut off the heat and whisk in heavy cream and vanilla extract.
Place apples on a plate, and drizzle them with caramel.