Charcoal Mini Filled Burger

1. In a planetary mixer fitted with a dough hook, combine wheat flour, charcoal soft bun concentrate, sugar, salt, and yeast.

2. Gradually add water while mixing on low speed for 2 minutes.

3. Increase to medium speed and mix for 6-8 minutes, ensuring proper gluten development.

4. Add fat/oil and continue mixing for 2-3 minutes until fully incorporated.

5. Check for dough elasticity and smoothness, ensuring a well-developed structure.

6. Bulk ferment for 60 minutes at 28-30°C, 

7. Scale dough into 20 gm portions, round them into smooth mini buns.

8. Place onto a lined baking tray, ensuring space for expansion.

9. Final proof for 30-40 minutes at 35°C, 75% humidity.

10. Bake at 180°C for 10-12 minutes until buns are soft and fully baked.

11. Allow to cool completely before assembly.
 

1. Heat olive oil in a pan and sauté red, yellow, and green bell peppers until slightly softened.

2. Add sweet corn kernels and season with black pepper. Cook for another 2 minutes and let cool.

3. Mix cheddar cheese and mozzarella cheese into the cooled mixture.

 

1. Using a sharp paring knife, carefully carve out the top centre of each mini charcoal bun, creating a small cavity without cutting through the base.

2. Fill the cavity generously with the bell pepper, corn & cheese mixture, ensuring a balanced ratio.

3. Sprinkle a thin layer of shredded mozzarella cheese over the filling.

4. Lightly torch or gratinate under a salamander at 200°C for 2-3 minutes until the cheese melts and develops a slight golden-brown hue.

5. Garnish with microgreens or finely chopped chives for a refined presentation.

6. Arrange on a serving board or platter and serve warm.