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Mini Thasnift with Egg Salad
Hoofdgerecht

Mini Thasnift with Egg Salad

2 u 30 minVoor 16Nutri-Score C€€
van @kookmutsjes187 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

16 personen
  • all-purpose flourVoorraadkast200 g
  • fine semolina (plus extra for dusting)Granen200 g
  • saltKruiden en specerijen7 g
  • granulated sugarVoorraadkast15 g
  • instant yeastVoorraadkast7 g
  • sunflower oilVoorraadkast30 ml
  • water (lukewarm)Overig235 ml
  • eggs (medium, hard boiled)Zuivel8 stukken
  • mayonnaiseVoorraadkast100 g
  • sambalVoorraadkast10 g
  • chili sauceVoorraadkast50 g
  • pickles (finely chopped)Voorraadkast60 g
  • red onion (finely chopped)Groente en fruit40 g
  • curry powderKruiden en specerijen3 g
  • salt (to taste)Kruiden en specerijen2 g

per portie

Voedingswaarden

107kcal

Koolhydraten
12 g
Eiwitten
4 g
Vetten
5 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Deegroller
  • Bakplaat
  • Koekenpan
  • Steelpan
  • Vergiet

stap voor stap

Bereiding

  1. Make the dough

    • In a deep bowl, combine the flour, fine semolina, salt, sugar, yeast, sunflower oil and lukewarm water.
    • Mix well and knead until a smooth dough forms.
    Stap 1

  2. Let the dough rise

    • Cover the dough and let it rise in a warm place until doubled in size.
    Stap 2

  3. Hard boil the eggs

    • Bring a pot of water to a boil and add the eggs, fully submerged.
    • Cook until hard boiled, then rinse with cold water and peel.
    Stap 3

  4. Prepare the egg salad base

    • Cut the egg whites in half lengthwise and remove the yolks.
    • Chop the egg whites into small pieces and mash the yolks.
    • In a bowl, mix the mashed yolks with the mayonnaise, sambal, chili sauce, pickles, red onion, curry powder and salt.
    • Add the chopped egg whites and mix until combined, then set aside.
    Stap 4

  5. Shape the buns

    • Divide the dough into 16 pieces and form them into balls.
    • Flatten the balls with a rolling pin.
    • Sprinkle fine semolina on a plate and roll the flattened dough in it on both sides.
    • Place the dough on a baking sheet lined with parchment paper.
    Stap 5

  6. Second rise

    • Let the dough rise until doubled in size.
    Stap 6

  7. Cook the mini thasnift

    • Heat a thick-bottomed skillet over medium-high heat.
    • Bake the mini thasnift on both sides until baked through.
    • Immediately cover the buns with a clean kitchen towel to keep them soft.
    Stap 7

  8. Fill and serve

    • Take a mini thasnift and fill it with the egg salad.
    Stap 8
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