HALLOWEEN BURGER

First we will elaborate the black bread. In a bowl we will mix water, milk, sugar and dry yeast. Stir until the sugar and yeast dissolve.

In another separate container we will mix a beaten egg with the Nortindal cuttle ink. And we will add it to the first mix.

Next we add part of the flour and knead. We will add the rest of the flour little by little while we continue kneading.

Once all the flour has been added, add the butter and continue kneading at medium strength for a few minutes.

The resulting mass will be transferred to a container and left to rest covered with a cloth for approximately two hours.

We will remove the dough and add flour to handle it. We will cut it into portions depending on the size we want for our burgers. Shape and let stand on a paper sulfurized and covered by a cloth for two hours.

We will preheat the oven with a tray of water to make steam inside the oven. If we do not do this, the bread will be totally dry and hard.

Paint the buns with water and add the sesame seeds. And we bake for 15 minutes.

To make the black cheese, we will grate it, add milk powder, flour and salt. We will chop everything together in the chopper. In a pan, dissolve the butter in white wine and add it to the cheese mixture. We will be back together. And it is now when we add the Nortindal Sepia Ink and we beat again to integrate it into the mix.

We will put the mixture in a plastic wrap food and shape it by introducing it in a closed container. Let cool in the refrigerator.

The elaboration of black ketchup is so simple that you just have to mix traditional ketchup with Nortindal Cuttlefish Ink.