Family Food Fight Hot Dog, Burger and Fries by Anna Polyviou

This recipe was provided and performed by Anna Polyviou at the 2018 Cake Bake & Sweets Show!

The Official Family Food Fight recipe for Anna’s Hot Dog, Burger and Fries, set as a challenge by Anna Polyviou in episode three.

Difficulty: Advanced     Judge: Anna Polyviou     Episode: 3

Ingredients:

Hamburger and Hot Dog Buns

• 90g milk
• 70g water
• 2 egg yolks
• 340g strong high protein flour
• 30g caster sugar
• 5g sea salt flakes
• 10g fresh yeast
• 100g unsalted butter, softened, cubed

Milk Chocolate Mousse

• 380g milk chocolate callets
• 12g bronze gelatine sheets
• 460g thickened cream
• 120g milk
• 2 vanilla pods, halved lengthways, seeds scraped
• 2 egg yolks
• 20g caster sugar

Hot Dog Glaze

• 5g bronze gelatine sheets
• 65g milk
• 20g glucose syrup
• 170g white chocolate callets
• 1/8 tsp red food colouring powder

To Finish Hamburger Before Proving

• 50g milk
• 20g white sesame seeds

To Finish Hot Dog Bun Before Baking

• 1 egg
• 20g milk

Passionfruit Cheese Slice

• 12g bronze gelatine sheets
• 130g passionfruit purée
• 75g thickened cream
• 2 egg yolks
• 1 egg
• 25g caster sugar

Beetroot Slice

• 5g bronze gelatine sheets
• 65g water
• 20g caster sugar
• 125g raspberry purée

Tomato Slice

• 5g bronze gelatine sheets
• 65g water
• 20g caster sugar
• 1/8 tsp red food colouring powder
• 125g strawberry purée

Poached Pineapple Slice

• 100g caster sugar
• 100g water
• ½ vanilla pod, seeds scraped
• 1 pineapple

Hamburger Patty Coating

• 300g dark chocolate callets
• 50g vegetable oil
• 40g corn flakes
• 40g popping candy
• pinch sea salt flakes

Fries

• 4L vegetable oil, for deep frying
• 360g milk
• 20g caster sugar
• 10g sea salt flakes
• 120g unsalted butter, at room temperature, cubed
• 300g plain flour
• 4 eggs

Fries Seasoning

• 40g caster sugar
• 5g fine table salt

Raspberry Sauce (Tomato Sauce)

• 150ml raspberry puree
• 10ml lemon juice
• 150gm icing sugar, sifted

Mango Sauce (Mustard)

• 100ml mango puree
• 100gm whole eggs
• 95gm caster (super fine) sugar
• 5gm bronze gelatine
• 150gm unsalted butter

Green Chocolate Lettuce

• 200g white chocolate
• 10g green cocoa butter liquid colour
• 15g pistachio paste

For Assembly

• Raspberry Sauce, in a squeeze bottle
• Mango Sauce, in a squeeze bottle
• Green Chocolate lettuce, on a tray
• canola oil spray, for greasing

 

How To Make:

1. Preheat the large oven to 180C. Preheat the small oven to 50C.

 

2. For the HAMBURGER AND HOT DOG BUNS:
3. Lightly spray a medium stainless steel bowl with canola oil spray and set aside.

 

4. Place the milk into a microwave safe bowl and microwave for 30 seconds to warm. Add the water and egg yolks to the milk.

 

5. Place the flour, sugar, salt, yeast and softened butter into the bowl of an electric stand mixer fitted with a hook attachment.

 

6. Turn on the mixer to speed 1. With the mixer running, pour in the warm milk, water and egg mixture and continue to mix on speed 1 for 1 minute. Scrape down sides of bowl.

 

7. Turn the mixer back on to speed 1 and mix until smooth and elastic, then continue to mix for a further 3 minutes.

 

8. Remove the dough from the stand mixer bowl and transfer to the pre-oiled bowl. Use hands to flatten out the dough, and then cover the bowl with 2 layers of cling film.

 

9. Place into the oven set at 50C. Turn the oven off, and allow dough to prove until doubled in size, about 40 minutes.

 

10. For the MILK CHOCOLATE MOUSSE:
11. Place the milk chocolate into a medium bowl and set aside.

 

12. Place the gelatine into a small bowl, cover with cold water and set aside for 5 minutes to soften.

 

13. Place 340g of the thickened cream into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk the cream to soft peaks. Set aside in the fridge until needed.

 

14. Place the milk, remaining 120g thickened cream, vanilla pods and seeds into a small saucepan. Place the saucepan over a medium heat and bring to the boil. Remove from the heat and set aside.

 

15. Meanwhile, place the egg yolks and sugar into a medium bowl and whisk together until well combined.

 

16. Remove and discard the vanilla pods from hot milk mixture. While whisking, add the hot milk mixture to the egg yolks and sugar mixture and whisk until combined. Pour the mixture back into the saucepan and place over a low heat. Stir with a silicone spatula until mixture thickens and reaches 82C. Immediately remove from the heat.

 

17. Drain the gelatine and squeeze well to remove excess water. Add the softened gelatine to hot milk and egg mixture and stir until the gelatine has completely dissolved.

 

18. Pour the mixture over the chocolate and whisk until fully combined and smooth.Pour the chocolate mixture into a large stainless steel bowl and set aside on the bench to cool to slightly.

 

19. When the chocolate mixture has cooled slightly, fold 1/3 of the whipped cream through the chocolate mixture and fold gently until combined. Gently fold in the remaining whipped cream until fully combined.

 

20. Place half of the milk chocolate mousse mixture into a medium bowl and place into the fridge to cool and firm up for 20 minutes. This portion will be used to make the Hot Dog Sausage.

 

21. For the Hamburger Patties, line 2 shallow takeaway containers with cling film. Pour enough of the remaining milk chocolate mousse into each lined take away container to 1.5cm up the sides of the container and level off the surface. Place into the blast chiller to set until just firm for 5 minutes.

 

22. Remove from the blast chiller and press a 7.5cm round cutter into each container of mousse. Leave the cutter in place in the mousse, and return to the blast chiller until frozen.

 

23. Once frozen, lift the mousse out of the containers and break the mousse away from the outside of the ring. Push out the round discs of chocolate mousse and place onto a small tray lined with baking paper. Place into the freezer until needed.

 

24. For the HOT DOG GLAZE:
25. Place the gelatine into a small bowl, cover with cold water and set aside to soften.

 

26. Place the milk and glucose syrup into a small saucepan and bring to the boil.Remove from heat.

 

27. Drain the gelatine and squeeze out excess water. Add the softened gelatine to the hot milk mixture. Add the white chocolate and red food colouring powder. Blend with a stick blender until chocolate has melted and mixture is smooth. Pour through a fine sieve into a plastic takeaway container.Cover the surface with cling film and set aside on the bench until needed.

 

28. To prepare to shape dough into the Hamburger and Hot Dog Buns, lightly spray a medium baking tray with canola oil spray and set aside.

 

29. TO FINISH HAMBURGER BUN BEFORE PROVING:
30. Place the milk into a small bowl and the sesame seeds into a separate small bowl.

 

31. Once the dough has finished proving, turn the dough out onto a clean, lightly floured bench. Press the dough out on the bench to knock out the air.

 

32. For the Hamburger Buns, cut away 3 x 100g portions of the dough, reserving the remainder for the Hot Dog Buns.

 

33. Roll each 100g portion of the dough on the bench into a ball, and then shape in your hands to form a 5cm wide ball with a smooth top.

 

34. Holding by the underside of the dough ball, gently dip each Hamburger Bun halfway into the milk and then into the sesame seeds, without flattening the smooth rounded side on top. Carefully place each coated bun onto the prepared tray, flat side down.
35. Cover the tray of buns with a clean tea towel and set aside on the bench to prove for 40 minutes or until doubled in size.

 

36. Remove the tea towel and, using a small sharp knife, lightly pierce the surface 5 times across the top of each bun. Set aside.

 

37. For the Hot Dog Buns, portion the remaining dough into 2 x 120g portions. On a clean work surface, use a rolling pin to flatten each portion into a 16cm long x 10cm wide rectangle. Ensure that the ends of the rectangle are squared off as much as possible.

 

38. To shape the Hot Dog Buns, fold the short sides of each rectangle in by 1cm on each side. Starting from the top of the rectangle tightly roll the dough, towards yourself, to form a cylinder.

 

39. Pinch the seam to seal the edge of the dough. Neaten and smooth the ends by pinching and tucking under slightly. Cut 2 pieces of baking paper into 18cm x 12cm rectangles. Place a bun onto each piece of baking paper, then lift the paper to gently place the buns into the baguette tray.

 

40. Cover the baguette tray of hot dog buns with a clean tea towel and set aside to prove on the bench for 40 minutes.

 

41. Uncover the tray. Using a small sharp knife, lightly pierce the surface 5 times across the top of each bun.

 

42. TO FINISH HOT DOG BUN BEFORE BAKING:
43. Place the egg and milk into a small bowl and whisk together with a fork. Brush the egg wash over hot dog buns.

 

44. Place the Hamburger Buns and Hot Dog Buns into the large oven preheated at 180C. Bake until golden brown and cooked through, about 15 -20 minutes. Remove from the oven and place the hamburger and hot dog buns onto a clean baking tray. Place into the blast chiller until cold, but not frozen.

 

45. To shape the Hot Dog Sausage, lay two 24cm lengths of cling film onto a clean work surface.

 

46. Remove the bowl of chocolate mousse, set aside for the Hot Dog sausage, from the fridge. Transfer the mousse into a piping bag fitted with a 15mm wide opening plain nozzle.

 

47. Pipe an 18cm length of chocolate mousse to one side of the piece of cling film. Pipe a second 18cm length, directly alongside the first. Repeat this piping process on the second piece of cling film.

 

48. Using an offset spatula, smooth out the joins between the two lengths of mousse. Bring one long side of the cling film up and pull over the top of the length of mousse. Holding the shorter ends of the cling film, gently roll each into a 16cm length. Fold the ends of the cling film under to secure into a sausage shape. Place both sausages onto a tray, then place into the blast chiller to set until firm.

 

49. For the PASSIONFRUIT CHEESE SLICE:
50. Spray the base and sides of a deep 20cm x 30cm roasting tray with canola oil spray. Line the sprayed tray with cling film and smooth out to remove air bubbles.

 

51. Place the gelatine into a small bowl. Cover with cold water and set aside to soften.

 

52. Place the passionfruit purée and cream into a medium saucepan and bring to the boil, then immediately remove from the heat.

 

53. Meanwhile, place the egg yolks, egg and caster sugar in a bowl and whisk by hand until well combined. Gradually add the hot passionfruit mixture to the egg mixture, whisking continuously, until combined.

 

54. Return the mixture to the saucepan and place over a medium heat. Stir gently with a silicon spatula until the mixture thickens and reaches 82C. Remove from the heat.

 

55. Drain the gelatine and squeeze to remove excess water. Add the gelatine to the hot passionfruit mixture and stir until completely dissolved. Strain ¾ of the mixture through a fine sieve into the lined roasting tray and tilt the tray back and forth to spread the mixture out evenly to between 2mm and 3mm thick. Place the tray into the blast chiller, ensuring it is completely level, until frozen. Once frozen, transfer to the freezer until needed.

 

56. For the BEETROOT SLICE and TOMATO SLICE:
57. Place the prepared cling film lined 6cm and 8cm ring moulds onto a tray, so that the cling film base is resting flat on the tray. Set aside.

 

58. For the BEETROOT SLICE:
59. Place the gelatine into a small bowl, cover with cold water and set aside to soften.

 

60. Place the water and caster sugar into a small saucepan over a medium heat and bring to the boil, stirring to ensure that the sugar has dissolved. Remove from the heat.

 

61. Drain the gelatine and squeeze out excess water. Add the gelatine to the saucepan of sugar syrup and stir through until completely dissolved. Add the raspberry purée and stir to combine. Pour through a fine sieve into a clean jug.

 

62. Fill the prepared 8cm lined moulds, set on a tray, with the raspberry jelly mixture to 5mm up each mould. Set tray aside on the bench until needed.

 

63. For the TOMATO SLICE:
64. Place the gelatine into a small bowl, cover with cold water and set aside to soften.
65. Place the water and caster sugar into a small saucepan over a medium heat and bring just to the boil, stirring to ensure that sugar has dissolved. Remove from the heat.

 

66. Drain the gelatine and squeeze out excess water. Add the gelatine and red food colouring powder to the sugar syrup and stir through to dissolve. Add the strawberry purée and stir to combine.

 

67. Pour the strawberry mixture into the prepared 6cm lined moulds to 5mm up the mould.

 

68. Place the tray of filled 8cm and 6cm round moulds into the blast chiller until set.Once set, transfer to the freezer until required.

 

69. For the POACHED PINEAPPLE SLICE:
70. Place the sugar, water and vanilla pod and seeds into a small saucepan over medium heat and bring to the boil, then remove from the heat.

 

71. Meanwhile, cutting widthways, cut two 1cm thick slices of pineapple.

 

72. Using a 3cm round cutter, cut out the centre from the 2 slices of pineapple. Using a 7cm round cutter, cut the pineapple slices down to make neat rings.

 

73. Place the pineapple rings into a plastic takeaway container and pour the sugar syrup over the top. Cover the surface with cling film. Cover with the lid, and then set aside on the bench to cool.

 

74. For the HAMBURGER PATTY COATING:
75. Place the chocolate into a microwave safe bowl. Melt chocolate in 20 second bursts, stirring in between each burst, until completely melted, taking care not to burn the chocolate.

 

76. Once the chocolate is fully melted, stir in the oil until combined. Set aside on the bench to allow the mixture to cool to 40C.

 

77. Lay a sheet of baking paper onto the bench and place a wire cooling rack on top. Remove the frozen Hamburger patties from the freezer and place onto the wire cooling rack.

 

78. Crush the cornflakes between fingertips to break into smaller pieces into the chocolate mixture. Add the popping candy and sea salt flakes to the chocolate mixture and stir gently to combine.

 

79. Pour the Hamburger Patty Coating evenly over each of the patties set on a wire rack. Carefully lift the patties onto a sheet of baking paper and set aside in the fridge to set slightly until needed for assembly.

 

80. For the RASPBERRY SAUCE
81. Place raspberry purée and lemon juice into a small saucepan over a medium heat and bring just to the boil.

 

82. Once boiling, gradually add the sieved icing sugar to the saucepan while whisking continuously. Once the icing sugar is combined, remove from the heat and transfer the raspberry gel to a clean bowl.

 

83. Allow to cool and then place a piece of cling wrap onto the surface.Place into the refrigerator to cool completely and reserve until needed.

 

84. For the MANGO SAUCE
85. In a small saucepan, bring the mango puree just to the boil over a medium heat. Meanwhile in a small bowl whisk together the eggs and sugar and set aside.
86. When the puree has come to the boil take off the heat and pour into the egg and sugar mixture. Whisk together and then pour back into the saucepan and place onto a medium heat. Continue whisking until the curd reaches 84C.
87. Remove from the heat and whisk in the soften gelatine. Strain the curd into a deep tray and allow to cool to 40C.
88. Blend in the butter into the curd until well combined. Place the curd into a clean container and cover the top with cling wrap.
89. Place into the refrigerator and allow to cool. Reserve until need.

 

90. For the GREEN CHOCOLATE LETTUCE
91. Place green cocoa butter in a small microwave safe bowl and microwave in 20 second bursts until melted.Set aside.
92. To temper the white chocolate, place 150g white chocolate into a plastic takeaway container. Microwave in 40 second bursts, stirring between, until 2/3 of the chocolate has melted. Remove from microwave and stir until the chocolate is smooth.
93. Gradually add remaining 50g white chocolate to the melted white chocolate and stir between additions. The chocolate will cool and become lumpy.Stir in the green cocoa butter and pistachio paste and stir until well combined and smooth.
94. Continue to stir chocolate reaches to 28C.
95. Take a sheet of baking paper measuring 30cm x 30cm and crumple tightly into a ball.Flatten paper out onto the bench.Using an offset spatula, spread half of the pistachio chocolate in a thin layer onto the paper in a circular shape, leaving the surface rough for texture.
96. While the pistachio chocolate is still soft, scrunch the paper up slightly so that it doesn’t sit flat on the bench. Set aside to cool and harden.
97. Allow the chocolate to set completely before removing from the paper, breaking into shards as you go.Set aside.

 

98. For the FRIES:
99. Heat the vegetable oil in deep fryer to 190C.

 

100. Place the milk, sugar, salt and butter into a medium saucepan. Place over a medium heat and bring to the boil. Remove from the heat and add the flour. Stir vigorously to combine.

 

101. Return the saucepan to a low heat and continue to stir until the mixture comes together, pulls away from the sides of the saucepan and forms a ball, and then continue to cook, stirring, for 1-2 minutes.

 

102. Transfer the dough to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on speed 1 for 3 minutes to allow the mixture to cool slightly.

 

103. Once the mixture has cooled slightly, increase the mixer speed. With the mixer running, add the eggs, one at a time, mixing well between each addition, until the mixture is glossy and pulls away from the sides of the bowl.

 

104. Spray 2 gastronorm trays with canola spray and line with baking paper.

 

105. Fit a piping bag with a 5mm plain nozzle. Transfer enough of the mixture to the piping bag to fill to ¼ full.

 

 

106. Pipe 15 lengths of dough onto each tray, ensuring they are at least 40 cm long. Refill the piping bag in batches as needed. Using a large knife, score the strips of dough, 1cm in from each end. Score the remaining dough at 12cm intervals. Place into the blast chiller for 5 minutes until completely firm.

 

107. For the FRIES SEASONING:

 

108. Combine the sugar and salt together in a medium bowl and set aside.

 

109. Remove the Fries dough from blast chiller and cut each strip where it has been scored into 3 x 12cm lengths. Place the strips onto a medium baking tray and keep in the freezer until ready to cook.

 

110. Once the oil has reached temperature, place a handful of dough strips into the basket of the deep fryer. Place the tray of remaining dough strips back into the freezer. Fry the dough strips in the basket for about 2 minutes, until medium golden brown in colour, turning the fries halfway through cooking to achieve even colouring.

 

111. Remove the fries from the oil and drain on paper towel. Sprinkle the fries lightly with some of the Fries Seasoning and set aside. Working in batches, repeat with the remaining strips of dough. Once all fries are cooked and seasoned, set aside on the paper towel on the bench until needed.

 

112. To glaze the Hot Dog sausages, uncover the Hot Dog Glaze. Place the container of glaze into the microwave and melt in 40 seconds bursts, stirring in between each burst, until ¾ of the glaze is melted and the temperature of the mixture is 45C.

 

113. Meanwhile, place a large sheet of baking paper on a clean work surface. Place a wire cooling rack on top of the baking paper. Remove the Hot Dog Sausage mousse lengths from the blast chiller. Unwrap the mousse lengths and place onto the wire cooling rack.

 

114. When the Hot Dog Glaze is at 45C, pour the glaze over each mousse length, from one side to the other, ensuring they are evenly and completely coated. Allow the excess glaze to drip off.

 

115. Line a tray with baking paper and spray the baking paper lightly with canola oil spray. Use an offset spatula to carefully remove the glazed sausage from the wire rack while it is still frozen and carefully place onto the prepared tray. Set the tray of glazed sausages aside in the fridge until needed.

 

116. Remove the tray of Passionfruit Cheese from the freezer. Lift the cling film to transfer the Passionfruit Cheese from the tray to a clean chopping board and allow to soften slightly. Once soft enough to cut, cut out an 8cm x 8cm square of Passionfruit Cheese and place onto a sheet of baking paper. Set aside on the bench.

 

117. Remove the tray of Beetroot and Tomato slices from the freezer and unmould the slices onto a piece of baking paper. Set aside on the bench.

 

118. TO FINISH HOT DOG:
119. Cut 1 Hot Dog Bun, lengthways, without cutting all the way through. Carefully lift the glazed hot dog off the baking paper and place into the cut hot dog bun. Squeeze the Tomato Sauce in a zig zag pattern over the sausage. Squeeze Mustard in an alternating zigzag pattern over the sausage. Carefully place the hot dog into Hot Dog container and onto the serving tray.

 

120. TO FINISH THE HAMBURGER:
121. Cut 1 hamburger bun in half widthways. Place the flat bottom half of the bun onto a chopping board.

 

122. Remove the coated Hamburger Patties from the fridge. Carefully place a coated Hamburger Patty, coated side facing up, onto the bun.

 

123. Place the slice of Passionfruit Cheese onto the hamburger patty, then top with a slice of Beetroot.

 

124. Drain the excess sugar syrup from one Poached Pineapple ring and dry well with paper towel. Place the drained Poached Pineapple ring onto the Beetroot slice, slightly to the right.

 

125. Place a Tomato slice on top of the beetroot, to the left side.

 

126. Break the Green Chocolate Lettuce into shards and arrange a few pieces of lettuce on top of the Tomato. Cover with the top half of the Hamburger Bun. Carefully place the Hamburger into the Hamburger box and gently close the lid, leaving slightly ajar. Place onto the serving tray.

 

127. TO FINISH:

 

128. Place the seasoned Fries into fries box, then place onto the serving tray.

 

ANNA’S TIPS WITH A TWIST

For the hamburger and hotdog bun you could buy a sweet bun from the supermarket or bakery. A milk dough is ideal. If you don’t have time for the red glaze you can leave it out and have a naked hotdog. For the ‘tomato sauce’ you could use raspberry or strawberry jam, just make sure it is smooth and use water to thin out a bit, so it is easy to pipe.

If you choose not to make the pistachio chocolate lettuce, then you can use fresh herbs like mint or basil. For the raspberry beetroot and strawberry tomato, you could use packet jellies instead of making them.