|1.||Milk Buns||100 Ml|
|2.||Ketchup Buns||50 Ml|
|3.||Butter Buns||30 gram|
|4.||Chicken egg Buns||1 PC.|
|5.||Flour Buns||320 gram|
|6.||Salt Buns||1 Tsp|
|7.||Sugar Buns||1 Tsp|
|8.||Dry yeast Buns||1 Tsp|
|9.||Flax seeds Buns||taste|
|10.||Minced meat Cutlets||350 gram|
|11.||Sea kale Cutlets||50 gram|
|12.||Wasabi Cutlets||1.5 Tsp|
|14.||Ginger root Additionally||2 tbsp|
1 . Stage
I made the dough for the buns with the bread machine. First put all the liquid ingredients (I just want to emphasize that only 0.5 eggs are needed in the dough), then the dry, the last yeast.
2 . Stage
When the dough is ready, divide into 8 pieces-balls, place on a baking tray, cover with a towel and leave for 30 minutes. Brush with egg (what is left) and sprinkle with flax seeds (sesame seeds) Bake in a preheated 190C for about 20-25 minutes.
3 . Stage
While the dough is kneading, mix in the minced meat, seaweed, and wasabi. Salt and pepper, but note that salt and spice also give the seaweed and wasabi. Place in the refrigerator for 15-30 minutes.
4 . Stage
Form 8 meatballs and bake in a pan, flattening them. I did this in a special burger maker.
5 . Stage
Cut ready buns in half, smear the bottom with ketchup, arrange the patties, top with pickled ginger and cover with the other bun halves
6 . Stage