I dont like to eat on kfc as heard and seen many thing regarding there quality and all... so thought of making at home.... got perfect crunch in my first go .... i have mentioned another recipe previously on my blog ... here's a new version ..... :)
FOR BUNS
Recipe adapted from
Ingredients: (Makes 6 Bund)
Plain flour/Maida- 25o grams (a little less than 2 cups)
Poolish starter- recipe given below
Instant Yeast- 1/8 tsp
Dry milk powder- 1 tbsp(optional, or may use whey powder)
Salt- 3/4 tsp
Honey- 1 tbsp
Vegetable oil (canola/ sunflower) - 3 tbsp
Ingredients for the Poolish starter:
Plain flour- 2 tbsp
Water- 1cup (at room temperature)
Yeast- 1/2 tsp
Sugar- 2tsp
Topping:
Sesame seeds- 5 tbsp
Water- as per requirement.
Method:
Prepare the poolish by mixing the above ingredients to form a slurry.
Cover with a cling wrap or foil and keep aside for at least 3-4 hours
Method for preparing the hamburger buns:
Add the prepared poolish to rest of the ingredients except oil.
Add a bit of flour or water to form a mass which is not too sticky or not too firm.
Add in oil and knead for 10 to 15 minutes, applying oil in your hand to prevent the dough from sticking.
Divide the dough into 6 equal pieces and set aside for 5 minutes.
Line a tray with baking paper.
Shape the dough into a ball and pinch and seal the ends tightly.
Sprinkle 3/4 tbsp of sesame on a plate to form an even layer.
Take a bowl of water and dip the top of the buns and place the dipped buns on the sesame plate so that all the sesame gets stuck to the bun in an even layer.
Place the bun on the tray.
Repeat the same procedure of sprinkling the sesame on the plate, dipping the buns in water and then pressing it on the sesame plate until you finish all the buns.
Place the buns 2 inches apart.
Cover with a wet tea towel or an oiled cling wrap or plastic until it double in size for 45 to 60 minutes.
Sprinkle a bit of water over the risen buns.
Preheat the oven to 200 degreeC for 10 minutes.
Reduce the oven temperature to 190 degree and place the risen dough.
Bake for 15- 18 minutes until it turns golden brown.
Turn the tray 180 degrees, after the initial 10 minutes of baking to ensure even browning.
Remove to a wire rack and cool down completely.
Homemade soft and fluffy hamburgers are ready to be enjoyed.
You may store these at room temperature for two days.
If you intend to keep it longer, kindly store in the fridge and reheat it before you use it.
FOR CRISPY CHICKEN PATTIE
Ingerdients
Chicken Breast 1 (cut in 4 slices )
Red Chili Garlic Paste 1 tsp
Mustard Sauce 1/2 tsp
Paprica 1/2 tsp
Salt as per taste
Garlic Powder 1 tsp
For Wet Coating
All purpose flour 1/4 cup
Cornflour/Cornstarch 1/4 cup
Salt 1/4 tsp
Paprica 1/2 tsp
Yougurt 1 tbsp
Chilled cold water/ milk to make batter (not too thick or runny)
For Dry Coating
All purpose flour 1/4 cup
Cornflour/Cornstarch 1/4 cup
Baking Powder 1 tsp
Garlic Powder 1/2 tsp
Salt Pinch
Mint Chutney mixed with hung curd 5-6 tbsp
Lettuce leaves
Onion 1 sliced
Oil for frying.
Method
Take nicely washed chicken.
Marinate with rest of the ingredients for 15-20 minutes.
Mix all the wet ingredients in a bowl.
Whisk well there should be no lumps.
Take dry ingredients in a plate and mix well.
Take chicken pieces dip in wet coating mix then in dry coating and fry till golden brown.
Do same with rest chicken pieces..
Take Burger buns.
On one part place lettuce leave.
Apply 10 tbsp of mint chutney .
Add little onions and put chicken pieces and serve hot...
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