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Mini Thasnift with Egg Salad
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Mini Thasnift with Egg Salad

2 godz. 30 minPorcje: 16Nutri-Score C€€
od @kookmutsjes187 importówugotowano 0 razy
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Składniki

16 osób
  • all-purpose flourSpiżarnia200 g
  • fine semolina (plus extra for dusting)Produkty zbożowe200 g
  • saltPrzyprawy7 g
  • granulated sugarSpiżarnia15 g
  • instant yeastSpiżarnia7 g
  • sunflower oilSpiżarnia30 ml
  • water (lukewarm)Inne235 ml
  • eggs (medium, hard boiled)Nabiał8 kawałki
  • mayonnaiseSpiżarnia100 g
  • sambalSpiżarnia10 g
  • chili sauceSpiżarnia50 g
  • pickles (finely chopped)Spiżarnia60 g
  • red onion (finely chopped)Warzywa i owoce40 g
  • curry powderPrzyprawy3 g
  • salt (to taste)Przyprawy2 g

na porcję

Wartości odżywcze

107kcal

Węglowodany
12 g
Białko
4 g
Tłuszcz
5 g
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Przybory

  • Miska
  • Wałek do ciasta
  • Blacha do pieczenia
  • Patelnia
  • Rondel
  • Durszlak

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Let the dough rise

    • Cover the dough and let it rise in a warm place until doubled in size.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Second rise

    • Let the dough rise until doubled in size.
    Krok 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.
    Krok 7

  8. Fill and serve

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