Bánh Bao – Burger

For the dough:

1. Mix half a teaspoon of sugar, yeast, 20 g flour and 10 ml warm water in a large bowl and let steep for 25 minutes.
2. Then mix 50 ml of warm water, 90 g of flour, a pinch of salt, 1 teaspoon of sugar and 1 teaspoon of oil with the first dough and knead. After 5 minutes, transfer to an oiled bowl and let rise in a warm place for 3 hours.
3. Sprinkle the tripled dough with the baking powder on all sides and then knead the dough. Shape the dough into balls of the same size and place on the baking paper molds. Allow to rest covered with a tea towel for at least 30 minutes.

For the patties:

1. Mix the beef with all the ingredients (without the butter!) In a bowl and form 6 patties of the same size. If necessary, add salt to taste.

For the filling:

1. For the filling of the burger, cook 6 raw eggs in the Sous-Vide cooker at 64.5 degrees for 60 minutes.
2. Chop the vegetables and set aside. Core the apple and cut into thin slices.

For the pork skin popcorn:

1. To prepare the pork skin popcorn, buy a plate-sized piece of pork skin with very little fat from the butcher. (Usually you get it for free!)
2. Cook for 2 hours in a saucepan with water and a pinch of salt. Take off the stove and let it cool down in the water. Place the skin on a plate lined with kitchen paper and let it cool in the refrigerator for at least 1 hour.
3. Then scrape off the remaining fat from the skin and cut the skin into 1 cm squares and spread them on a baking sheet. Leave to dry in the oven (switched off!) For about 1 week so that the pieces look bone-hard and unsightly.
4. Heat the rapeseed oil and let the pieces pop up like popcorn for about 30 seconds. Lift the pork skin popcorn out of the oil with a cellar and pour onto kitchen paper to allow the excess oil to drain off. Sprinkle with a little salt.

For the fish sauce:

1. Make the caramel and just before the caramel gets too dark, carefully pour the fish sauce over it. Then fill up with water and the vinegar. Add water as needed to dilute the sauce. Should sugar crystals form, continue stirring until the crystals have dissolved again. (Please don’t be surprised: the smell is creepy at first.)
2. Add the carrot pieces and the chilli pieces to the sauce. Put the Thai basil leaves in the prepared fish sauce. Let it get cold in the fridge!
3. Fill a wooden wok (Asian market!) With the baking paper dough balls and place on a saucepan filled with water. Heat the water so that it steams but does not boil. Close the wok with a suitable wok lid. Steam the dough balls for about 25 minutes.
4. Heat the butter in a pan and fry the patties for about 3 minutes on both sides. The meat can still be slightly raw in the middle. (Ask the butcher beforehand about the freshness of the meat!) Place a slice of processed cheese on each pattie.

Serving:

1. Halve the steamed dough buns and sprinkle the bottom half with the cream cheese and sweet mustard. Pour the Thai basil leaves on top with a little fish sauce.
2. Place the cucumber slices together with the tomato halves on the lower half of the bun. Place the warm pattie on top and spread the apple slice, coriander and mint on top.
3. Finally place the yolks of the onsen egg on the burger tower and sprinkle everything with the pork skin popcorn. Finally cut the algae chips into small strips, place them on the tower and lean against the upper half of the burger or place it on top.
4. TIP 18: Dip the inside of the dough halves in warm teriyaki sauce before garnishing!