Los retoques fotográficos juegan con la ilusión de los humildes mortales.
No, no me refiero a los retoques de portadas de revista, que convierten a famosas normalitas en esculturales sílfides, o les quitan tantos años y arrugas que en los posados familiares no se distingue a la madre de la hija ( aunque se lleven 30 años de diferencia…).
Ni siquiera a esos retoques que dejan a las pobres criaturicas hasta sin ombligo (total, después de nacer solamente sirve para acumular pelotillas…).
No me refiero a esos retoques, que al fin y al cabo ya estamos acostumbrados a ellos.
Los que de verdad duelen, esos que te tocan de manera personal y te afectan en lo más profundo de tu ser (concretamente en el estomago) son los de las fotos de los restaurantes de comida rápida.
¡Esos sí que molestan!
¡Y ni siquiera hace falta que usen Photoshop!
Que tú ves la foto de esa pedazo de hamburguesa, con un buen trozo de carne a la parrilla, un tomate colorao´ y jugoso, con su cebolla, su lechuguita y pa´ acompañar unas patatas fritas que ni las de tu madre, y se te hace la boca agua…
Y lo que te sirven es una hamburguesa , sí, pero que se parece a la de la foto lo que un huevo a una castaña, que por no tener, no tiene casi ni chicha ( y de las patatas mejor ni hablamos).
O esos bocadillos, que en la foto deberían salir al lado de una regla, como las pistolas en las fotos de la policía, para que se vea el tamaño real, que te imaginas un bocata de media barra y aquello no llega ni a pulguita!!
O esos bares, con una colección de fotos alineadas encima de la barra, enmarcadas con cristal y todo, que parece aquello en Museo del Prado…Bueno aquí realmente no te engañan, porque el cristal suele tener tanta grasa encima que nunca sabes realmente qué lleva el plato combinado nº 8.
Pues bien, puedo prometer que las hamburguesas que veis hoy aquí son absolutamente reales y del tamaño que aparentan, totalmente bestiales vamos, peeeeeero como son muy saludables nos hemos permitido el exceso.
Y es que ahí donde las veis, no llevan ni una gota de carne, sino que están hechas con quinoa y soja texturizada.
La soja texturizada se obtiene de la deshidratación y texturización de la soja limpia de piel y grasa, y tiene un sabor neutro, por lo que se puede aliñar para hamburguesas como si fuese carne.
Nosotros hemos acompañado las hamburguesas de queso de cabra y berenjenas a la plancha, pero podéis servirlas con lechuga, tomate y los demás ingredientes que pongáis normalmente a las hamburguesas.
Y por supuesto podéis preparar esta receta por separado, es decir utilizar el pan para una hamburguesa de carne tradicional, o bien preparar la hamburguesa de quinoa sin pan, o con pan comprado. Yo ahí ya no me meto, no vayáis a pensar que soy una mandona…
Pues vamos a por la receta!!!
Preparación:
Comenzamos preparando el pan de hamburguesa
En un bol tamizamos la harina y le añadimos la leche. Mezclamos bien, a mano o con amasadora, y , formamos una bola que dejaremos reposar entre 20 y 40 minutos.
Pasado este tiempo continuamos agregando el resto de los ingredientes. Podemos añadir la sal, el azúcar y la levadura disueltas en el aceite de oliva para así facilitar su incorporación.
Si utilizamos amasadora, amasamos durante 15 minutos a velocidad baja ( si nuestra amasadora tiene una escala de velocidades del 1-6, amasaremos a velocidad 2). Debemos obtener una masa lisa y brillante.
Si amasamos a mano lo haremos hasta obtener una masa que no se pegue a las manos y que sea lisa y brillante.
No es necesario que amasemos durante 15 minutos seguidos, podemos amasar 3 minutos, dejar reposar la masa durante 4 minutos y amasar otros 3, hasta obtener una masa, ya que ese tiempo de reposo facilita el amasado.
Una vez que tengamos lista la masa la colocamos en un bol ligeramente aceitado, la cubrimos con un film que habremos untado con unas gotitas de aceite y lo dejamos reposar en un lugar cálido y alejado de corrientes de aire durante 1 hora aproximadamente, hasta que veamos que dobla su volumen.
Una vez transcurrido ese tiempo sacamos con cuidado la masa del bol y la depositamos sobre la encimera. Desgasamos ligeramente la masa y, ayudándonos de una rasqueta o un cuchillo bien afilado, la dividimos en 4, 5, ó 6 porciones, dependiendo del tamaño que queramos para nuestros panecillos. Podemos pesar cada porción para que todas sean del mismo tamaño.
A continuación formamos los bollitos.
Colocamos cada porción sobre la encimera y comenzamos a darle forma. Vamos llevando la parte exterior de la masa hacia el centro, como si hiciésemos un hatillo, estirando y dándole cierta tensión, pero sin apretar excesivamente. Cuando tengamos los bordes recogidos hacia el centro le damos la vuelta a la masa, poniendo esta parte que está más fea hacia abajo, y la parte que estaba en contacto con la encimera hacia arriba. Veremos que hemos obtenido cierta forma de bola y la superficie está más tensa.
Terminamos de darle forma de bola colocando las manos con las palmas hacia arriba y con el canto de la mano vamos remetiendo masa por debajo para que adquiera tensión y crezca de manera adecuada.
Comprenderemos mejor como darle forma a los panecillos con el siguiente paso a paso.
Cubrimos la bandeja del horno con papel sulfurizado y una vez que hemos formado todos los panecillos los colocamos sobre la bandeja del horno y los dejamos levar cubiertos por un paño enharinado o papel film ligeramente engrasado, en un lugar templado y alejado de corrientes de aire, durante 40 ó 50 minutos, hasta que doblen su volumen.
Transcurrido el tiempo de levado barnizamos los bollitos con un poquito de agua, espolvoreamos con las semillas que hayamos elegido,(sésamo, semillas de amapola, etc) y los horneamos en horno precalentado a 200º durante 12 ó 15 minutos, dependiendo del tamaño de los panecillos.
Cuando estén ligeramente dorados los sacamos del horno y los dejamos enfriar sobre una rejilla.
A continuación preparamos las hamburguesas.
En primer lugar comenzamos preparando la quinoa.
Colocamos la quinoa en un escurridor y la enjuagamos bajo el chorro de agua fría, frotándola con los dedos para que elimine la saponina hasta que el agua salga limpia y sin espuma.
Ponemos una cucharadita de aceite en una cazuela y cuando este caliente añadimos la quinoa y la tostamos durante un minuto o dos. Esto le dará un ligero sabor a frutos secos.
Añadimos agua, doble cantidad de agua que de quinoa, y lo dejamos cocer a fuego suave durante unos 15 minutos.
Mientras preparamos la cebolla, que picaremos en cuadraditos (brunoise) y ponemos en una sartén con un chorrito de aceite a fuego bajo para que se vaya pochando. Una vez que esté tierna la apartamos del fuego y reservamos.
Pasamos a hidratar la soja. La ponemos en un bol y le añadimos agua suficiente para cubrirla. Dejamos reposar unos 10 minutos hasta que veamos que está hidratada, y escurrimos para eliminar el exceso de agua. Reservamos.
Cuando tengamos cocida la quinoa, la mezclamos en un bol con la soja y la cebolla pochada, y le añadimos el huevo, el pan rallado. la mostaza, el diente de ajo machacado o picadito fino, la salsa de soja, el perejil, la pimienta y sal si fuese necesaria.
Mezclamos bien todos los ingredientes y cuando tengamos una masa compacta le damos forma de hamburguesa.
A continuación podemos rebozar las hamburguesas en pan rallado o pasarlas por la plancha tal cual.
Montamos las hamburguesas, acompañándolas de lechuga, tomate, etc, o como nosotros en este caso con unas rodajitas de berenjena a la plancha, queso de cabra y unos brotes tiernos.
Que aproveche!!!
Notas:
Veréis que al preparar los panecillos hemos mezclado en primer lugar agua y harina y las hemos dejado reposar. Este proceso se conoce como autolisis y nos facilitará el posterior amasado.
Los tiempos de levado son orientativos, ya que dependen de la temperatura ambiente, por lo que si ésta es fría, puede tardar mas tiempo en levar y, por el contrario, si es elevada levará en menos tiempo.
Con las cantidades que os indico nos saldrán más hamburguesas que pan, por lo que las hamburguesas que nos sobren podemos consumirlas sin pan, como un filete ruso, o reducir las cantidades para las hamburguesas, aunque yo prefiero hacer la receta completa, ya que, sin cocinar, aguantan muy bien en la nevera 4 ó 5 dias.
Puede que os haga falta algo más de pan rallado a la hora de formar las hamburguesas, pero no echéis demasiado, o quedarán muy secas.
Después de varias pruebas (qué dura es la vida del bloguero…) os diré que para comer con pan, queda mejor la hamburguesa sin empanar, pero si la vais a comer como filete ruso, queda bien de las dos maneras.
Fuentes
Pan de hamburguesas de Sweet and Sour.
Pan Casero, Iban Yarza. Ed. Larousse.
Una entrada preciosa, no solo por las fotos, que son fotazas, con esa luz que tanto me gusta, sino por la receta de las hamburguesas y el "palique" que me ha encantado¡¡¡. Enhorabuena preciosa, creo que los restaurantes de comida rápida te van a contratar a ti, porque te han quedado unas fotos espectaculares y especialmente apetitosas. Un besote
Virginia "sweet & sour"
Virginia!!
Mil gracias por pasarte por aquí y por esas bonitas palabras.
Cualquier comentario es siempre agradecido, pero este es muy especial para mí, ya que hace mucho que te sigo y admiro muchísimo tu trabajo.
Un besote.
Acabo de probar la versión filete ruso y tengo q reconocer q me han encantado.¡Mucha suerte!
Muchas gracias!! Me alegro de que te hayan gustado.
Un besote
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