And this is what we're making today. These are White Castle sliders and
nowadays you can find it in any supermarket on your frozen section. But
if you are one of the lucky ones you can go to the fast food restaurant and get
them fresh. Unfortunately they don't have an available in Florida. But as you can
see they have two versions the hamburger one and the cheeseburger. Let me open it
up and show you what they look like. Yes these are a hundred percent frozen but
if you take a look at inside this is what it looks like. They have a thin
patty of beef which comes with their trademark all five holes and obviously
you can see there's a bunch of onions on top, and the instructions tell you to put
them in the microwave for 60 seconds. Once I've done that here are the White
Castle sliders. It is incredible how a little thing like this is so popular. I
guess if you grow up eating one of these you totally understand why. But this is
one of those things that if you see it it doesn't make a lot of sense. But hey
they are extremely popular and as I take a bite ah it brings back so many
memories. But here's the deal this one is the plain version let's not forget about
the cheese version. And as I open the box this is what it looks like. Exactly what
you expected the same exact thing without any difference but with an
extremely small piece of cheese on it. Man it is absolutely ridiculous the
size of this cheese. I will say the cheese is a huge upgrade nice soft bun
and I'm gonna show you my take on it so let's do it. And the first thing we're
gonna work on is the beef. And as you can see it is quite interesting and if you
want to have the same experience you cannot skip this step. To make these patties
we need ground beef. And here's a quick tip, whenever you freezing it try
to freeze it just like this. There are a few benefits, it takes less space on your
freezer it is easy to thaw and most importantly you will not have any
freezer burn. And to make White Castle burgers this is a big help and here's
why. I started by laying some parchment paper on the bottom. By the way I am
using 80/20 for me that's a perfect ratio of beef and fat. The next thing you
want to do is lay another parchment paper right on top. Using a roller spread
them out as much as possible because as you remember and I just showed it to you
the patty is extremely thin. Once I was done this is what they look like. I was
aiming for a quarter of an inch thick because as you know as meat cook it will
still shrink. Now the next step might seem ridiculous
but it's actually quite important you must make them
same size as your bun but keeping in mind that they will shrink in the
cooking process. So it is important to make them half an inch larger so that
they will fit your buns. To cut them square I'm gonna be using my pizza
cutter but in case you don't have one a cleaver will work just fine or a large
knife or anything that you have. Because we already measured everything all we
have to do is follow the guides. Try to be as precise as you can but if you make
a mistake it is not a big deal. We're not building a rocket here we're building
sliders. The next part might seem absolutely ridiculous
but it is crucial to make this work, and it's those holes that I showed you in
the beginning. And the whole idea is that the steam will come up through those
holes and steam your bun, and at the same time cooking your burger and
caramelizing the onions, and for these sliders they work perfectly. And to make
them I'm just using a chopstick. The only thing that you need is to have a lot of
patience. As you can see by the time I was done this is what they look like. Now
you want to put them on the tray because you have to freeze them.
If you don't freeze them this will not work, and make sure you put another
parchment paper right on top. After 24 hours I took them out and this is what
they look like. As you can see a hundred percent frozen. Now others have to do is
to break them apart and the awesome thing about making them this way is that
you can make a huge batch and have them whenever you're ready because you must
cook them from frozen. And I'll tell you one thing they are extremely convenient.
Now let's talk about buns if you don't want to go the extra mile in making your
own buns this is a good option. It is the King's Hawaiian original buns, and let
me tell you they are awesome. But I know a lot of you don't have access to these.
But if you want to make them nice and easy and quick this is your best option.
But to be honest with you making them at home is even better and I'm gonna show
you my take on it. And these are all the ingredients I'm gonna be using. Remember
exact amount always in the description down below for you. We got all-purpose
flour, butter, pineapple juice, sugar, milk, eggs, salt and yeast. Now let's get this
out of the way I know you're gonna ask me why are my eggs so small and that's
because I'm using quail eggs and the only reason is because of quarantine. So
the first thing to do is to mix all your dry ingredients. With your flour throw in
some sugar and the yeast mix it well and make sure everything is nicely combined.
Then you want to combine all of the wet ingredients starting with the milk and
pineapple juice, followed by all of the eggs. Now if you have a mixer this will
make your job a lot easier but I'll tell you right
this recipe is a big one because it's not worth making just two or three I
like to make a big batch. And you're gonna see what happened to my mixer here
yep my mixer broke this day. And the worst part is that it's not even mine
it's my wife's. So yes if you think I got in trouble I did. So since the mixer was
broken I had to do it the old-fashioned way. You just gotta put in the work. The
next step is to oil up the bowl so you can throw in your dough as it needs to
rise for two hours. And as you can see after two hours it is huge, that's a sign
that you did everything perfect. Now you want to punch it down and make sure you
take it out of the bowl so that you can start making your rolls.
Make sure to oil the pan that you're gonna be baking with if not everything
is gonna get stuck. Now all there's left to do is to start making the balls. If you want
them to be the same exact size I definitely recommend a scale, and you're
shooting for a weight of 60 grams each. Once I was done this is what they look
like. The next step is extremely crucial you can either leave them at room
temperature to rise for two hours or let them rise overnight on your refrigerator.
And the very next day I took them out remove the plastic and this is what they
look like. As you can see they are ready to become White Castle sliders. To make
sure to have a nice golden brown color you want to do a egg wash, and this is
pretty straightforward, a little bit of milk, egg and honey. Make sure you brush
them good and get every single edge. And the next step is where I made a huge
mistake. I usually make these in my Dutch oven
but unfortunately my sister-in-law had it so I had to Mcgyver this thing. And
here is where I made a huge mistake I threw in some aluminum foil right on
top. Because you don't want to bake them uncover because they will burn. So after
throwing them in the oven at 350 degrees Fahrenheit for 45 minutes I took them
out and this is what happened yes they rose too high and got completely stuck
on an aluminum foil. At this point I was like man I should just make another
batch but I said you know what I must show you guys that everybody makes
mistake. No one is perfect all the time but however if you think I'm gonna throw
these away you're absolutely out of your mind. But man did it hurt my feelings yes
it did. So to finish them up I threw in a little
bit of extra egg wash and threw them back in for an additional ten minutes.
That will give me a nice golden brown on top because they are already fully
cooked. Now the last thing to do is to melt the good old butter right on top.
Because even though they are not the best looking buns I've ever made I'll
tell you one thing they are the best tasting ones because if there's one
thing that I would love for you guys to try from this video are these buns,
they are just phenomenal. Now let's talk about onions. If you think whitecastle
use fresh onions no, no, no they don't. Believe it or not this is what they use,
dehydrated onions. And here's the reason they use this one packs a lot of flavor
but most importantly has a very long shelf life this allows the restaurants
to have a bunch of them in stock. But the first thing that they need to do is to
rehydrate them and for that it's pretty straightforward just throw them in the
bowl with a little bit of water, mix them well because they're gonna soak it all
up. And of course the last ingredient we're gonna be using is cheese and you
know the good old American cheese is the one to be used. But now that we have
everything ready all there's left to do is to cook them and for that White Castle
uses a very unique technique which I am gonna show it to you how right now. So I
say enough talking and let's make some White Castle sliders. So let's do it!
All right everybody here we have our sliders. What do you think Angel? Huh.
They tiny. They tiny bro. I know we're used to smash
burgers but I'll tell you one thing I mean everybody in the world probably had
a little white castle right. This is like white castle Angel. Yea you put this
in the microwave for one minute and that's it your good right. That's it you're good to go is
as easy as it gets. But I'll tell you one thing making the buns at home is
different because as soon as I made it this guy attacked half of them. He's like
oh I want some of that they are so wonderful everybody, if you never made it
at home do it. Just the smell, smell it. Like the bread smell is so wonderful you
know what I mean, it comes thru. I wonder what it taste like.
Pretty damn good.
White Castle is good. Just what it taste like yea.
But homemade is so much better though. Yeah. Do you agree? Yeah it's the
bread, the bread is everything I'm telling you guys. It's so easy to make
though. But it's like steamed. Yeah there's no brownish you know no caramelization
whatsoever. I would like some caramelization. I know you would I think it would be better
if you like smash it like you know a smash burger and you get that brownness
on and that we really enjoy. This bun right here everybody with a smash burger,
Whoo! I'm telling you that'll be ten times
better, however. -I guess we gotta make that happen. Exactly. The secret of this
White Castle is the buns the onions and the juice is leaked out from the bottom.
You see the bottom one is kind of the bottom one is kind of wet? Yeah the bottom one is all...like wet up.
Yeah. White Castle got some competition.
Anyway guys these are the White Castle sliders I hope you guys enjoyed this
video. If you do enjoy make sure to give it a thumbs up. If you're not a
subscriber be sure to subscribe for future videos. Remember if you're
interested in any of the equipment I use everything is always in the description
down below. Thank you so much for watching and we'll see you
guys on the next one take everybody bye-bye.