Salmon Burger

Burger bun 

Water Starter

50g bread flour

250g water

Cook over low flame till no lump. Like baby porridge 

Store in refrigerator

Bun ingredient:

225 g bread flour

20g sugar

A pinch of salt

85 g cold milk

20g egg white

3/4 tsp yeast

25 g butter

50g water starter

Mix all ingredients until the dough is smooth. Let it proof for an hour. Then punch the air, and divide dough into small balls. Each balls weight about 60 g. I managed to make three 60g balls, one close to 60g, and four 45g balls. 

The four big balls were then placed on sesame seeds. The other four small dough were filled with ritz chocolate filling. 

Let them rise for another an hour. Preheat oven to 170-180 celcius. Bake them for 7 minutes. 

Salmon patties

Salmon fillet

Meiji Saltine crackers (2 packets)

Lime juice

Soy sauce

Salt

Garlic pepper herb seasoning

Indonesian Chilli dark soy sauce (ABC)

Cilantro

2 eggs

Marinate a Salmon fillet with half lime juice and salt. Then heat a tablespoon of olive oil in a wok. Place the salmon fillet. Put a bit of soy sauce, and chilli dark soy sauce. Pan fried till the salmon is cooked. 

Use fork to break the salmon fillet and mix half of lime juice. Put a bit of garlic herb seasoning. Break the crackers into pieces and mix it in, then mix in the eggs. Use hand to shape 5-6 salmon patties. You can keep the uncooked patties in the refrigerator or freezer.  

Heat a tablespoon. Then pan froed the patty, each side for 2 minutes. 

When you want to eat the burger, heat the bun in the oven for 5 mins at 160 celc, then off the oven and place one sloce of cheese on top of the burger. Wait until the cheese is melted then take out the bun. Place one salmon patty, then put a bit of chilli sauce and mayonaise or any burger sauce.

Burger is ready to be consumed. Yummy!!!

I have tried few recipes for the burger bun, and found out this to be the best!

Japanese Swiss Roll

Swiss roll

Batter:

3 egg yolks

40 ml olive oil

60 ml water

Few drops of vanila extract

80g cake flour substitute 20 g with cocoa powder

35 g sugar

5 bowls

Add Previous mixture:

B1 1 tsp + 1 tsp cocoa powder

B2 1/2 tsp+1/4 tsp cake flour

B3 1/2 tsp+1/4 tsp cake flour+pink coloring

B4 2 tsp+1 tsp cake flour+pink coloring

1 egg white and corn flour 1 tsp. Beat til stiff

Add 2 tblsp to B1, 1 tblsp to B2, 2 tbsp to B3, 3 tbsp to B4

Beat 3 egg white with 30g sugar and 1 tsp corn flour. Add in the remaining egg white from coloring. Then add to the egg yolk mixture slowly. 

Place the little ponny print out underneath a parchment paper on a 12x12" tray, then start to sketch the little ponny with dark pink batter, draw the eyes, nose, and write the happy birthday. After done, place it in the freeze for 10 mins. Take out and paint the rest of the little pony. Put it back to the freezer for 10 mins. 

Then, pour the rest of the batter. 

Heat oven to 160 celc, bake for 12-14 mins. Take ot out and invert, then peel off the parchment paper and cover it with a new parchment paper then let it cool. 

Prepare the filling:

Whip 250 g whipping cream with 2 tablspoon of icing sugar. 

When the cake is cool down, place the filling, and slowly roll it. 

Unfortunately It cracked when I rolled the cake. I realize that the decoration part is quite hard, whereas the cake is very soft. I believe it's due to the freezing batter part. Will try baking it instead of putting it in a freezer next time.