Steamed dumplings

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Yeast dough

500 g white flour
50 g sugar
1 yeast cube
1 tsp salt
200 ml milk
60 g butter, liquid
2 eggs
Mix the flour, sugar and crumbled yeast together. Add the milk, butter, eggs and salt and then knead for 15 minutes to a smooth dough. Place the yeast dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1.5 hours until double in volume.

Sauce

150 ml milk
150 ml double cream
20 g sugar
1 sachet of vanilla sugar
For the sauce, stir all the ingredients together well.
Pour half the sauce into the buttered porcelain dish.
Make 8 equal-sized balls from the yeast dough and place them into the sauce in the porcelain dish. Cover over and allow to proof for another 30 minutes.
Put the porcelain dish on the wire shelf in the cold cooking space. Cook.
Top/bottom heat damp 180°C for 15 Mins
Pour on topping
Gently separate the dough balls with a fork and pour the rest of the sauce in the spaces between them. Return the porcelain dish to the hot cooking space. Finish baking.
Put the food in
Top/bottom heat damp 180°C for 15 Mins
Enjoy the steamed dumplings lukewarm and serve, ideally, with vanilla custard.
  • Porcelain dish (1/2 GN)
  • Wire shelf
Quantity Ingredient
2 eggs
500 g white flour
350 ml milk
150 ml double cream
70 g sugar
1 yeast cube
1 tsp salt
60 g butter
1 sachet of vanilla sugar

Customer reviews (1)

  • Michelle A.

    Customer review in French

    Original

    April 14, 2020

    Recette testée avec de la farine bise, ce qui a pu majorer la densité des beignets (texture proche d'un pastis landais), heureusement compensée par l'ajout de framboises surgelées sur la 2ème partie de cuisson. Un excellent dessert le soir après une simple soupe.

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