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| The sliders I made for my husband and mini sliders and chips for my son |
I jumped off the sofa and declared: "There is no chance we will ever go to White Castle, so let's bring White Castle to us. I will make you the sliders you have been wanting for so long." Of course, this was a challenge. You generally cannot rival with the idea someone has made of something they have been craving for 6 years. But I was up to it.
I found a recipe of brioche buns on the following link and though that was the closest I would get to the ever- so wanted sliders. http://www.nytimes.com/2009/07/01/dining/011brex.html?_r=1.
Ingredients:
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened.
Note: There is a waiting time of about 4 hours as they are 2 rises for those buns, however even with the cooler temperatures outside mine only took 30 to 45 minutes each because I had the oven on as well.
1. In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. I cut the dough into 4 and rolled into logs. I then cut the logs with the dough scraper in 12 balls. I still had some dough left to make the mini sliders. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet (in a brownie dish if you want them small enough for sliders otherwise just on a baking sheet for normal burger buns). . Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
5. Set a large shallow pan of water on oven floor, I skipped this step since I baked them in my little convection oven and they turned out great. Preheat oven to 400 degrees (about 200 Degree C) with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
This recipe made 12 sliders and about twice that in mini sliders
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| Mini sliders and chips for my little one |
Apologies about the Bold below, my computer refused to format it.... Arggggg!
While the dough was rising for the second time, I prepared the meat. It
was a very simple patty. I had some rump steak that I threw in the food
processor with an onion cut in quarters, 3 cloves of garlic and a Tbsp of
Barbeque sauce. I processed the lot and made them into patties. Generally I
would leave them in the fridge for about 30 minutes to set but this time there
was just no time. They tasted great still even withouth the rest time.
I pan fried them and slapped a slice of cheese over, back in the oven for
5 minutes just to melt the cheese a little and keep it in place on top of the
patty.
I served it with homemade chips, and chocolate milkshake for the boys
(made with my homemade chocolate bar) and a coconut, chai and vanilla milkshake
for me.
I hope you enjoy those as
much as my boys did.
Happy Baking everyone :)
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