500g wheat flour
250 ml lukewarm water
70 ml canola oil
25g Qualimax Chicken Broth
25g fresh biological yeast
50g Qualimax Onion cream
30g Qualimax Demi Glace Sauce
250 ml water
30g wheat flour
Dissolve the yeast in the milk. Add the oil and salt.
Add the wheat flour gradually, until the point of release from the hands, and knead the dough. Let stand until doubled in volume. Portion the dough with 20g each and stir.
Mix the ground beef with the Qualimax Onion cream.
Make 15g meat balls and set aside.
Prepare the Qualimax Demi Glace Sauce, as instructed.
Place the butter in a pan and let it melt, then add the flour and mix well, once the flour is lightly browned add to the Demi Glace sauce and let it thicken until the sauce becomes a cream.
Open the previously rounded dough.
With your palms, squeeze the meat dumpling, thus transforming it into a hamburger. Place the hamburger on the open dough, with the aid of a spoon, place the Demi Glace cream, close, leaving the ends down. Bake in a preheated oven at 170°C until golden brown.
35 servings of 40g.