Vegan Burger
Yield: 16 buns
Ingredients
[A]
- Strong flour: (100%) 500 g
- Sugar: (8%) 40 g
- Instant dry yeast: (1%) 5 g
- Vegan butter: (6%) 30 g
- Salt: (1,6%) 8 g
- Soy milk: (80%) 400 g
[B]
- Rice oil: 50 g
- Soy milk: 50 ml
- Salt: 1/2 teaspoon
- Whole grain mustard: 2 teaspoons
- Maple syrup: 1 teaspoon
- White wine vinegar: 2 tablespoons
- Wasabi: 1 tablespoon
Products:
PF102W
Instructions
1. Combine all ingredients [A] and knead until a smooth dough forms.
2. Place the dough in the fermenter and proof at 30°C (86°F) for 60 minutes. Remove the dough, degas, fold it, and return to the fermenter for an additional 30 minutes.
3. Divide the dough into 16 pieces (approximately 60 g each). Cover with a damp cloth and let rest for 15 minutes.
4. Flatten each piece of dough, smooth the surface, and pinch the underside to seal. Place the shaped buns onto a baking tray.
5. Place the shaped dough into the fermenter and proof at 35°C (95°F) for 50 minutes.
6. Once proofed, arrange the buns on a baking tray.
7. Bake at 190°C (374°F) for 13–15 minutes. Adjust the time and temperature based on your oven.
8. Slice the buns and fill with your choice of toppings.
Suggested toppings include shredded carrots, radish sprouts, tomatoes, avocado, and ganmodoki (fried tofu mixed with sliced vegetables).
9. Combine all ingredients [B] to make the wasabi sauce. Refrigerate for 20 minutes before adding to the burger.