Steamed truffle and mushroom buns

155 ml water

12 g dried yeast

300 g white flour

1½ tbsp sugar

1½ tsp salt

2 tsp baking powder

20 g margarine

soft

200 ml water

50 ml white balsamic vinegar

50 ml herb infused vinegar

2 tsp sugar

¾ tsp salt

10 champignons

75 ml sunflower oil

200 g onions

cut into thin strips

100 g oyster mushrooms

chopped into about 1 cm pieces

200 g assorted wild mushrooms

finely chopped

2 tbsp sweet soy sauce

1 tbsp sake

2 tsp maple syrup

Some salt

Some pepper

200 ml port wine

100 g aquafaba

50 g black winter truffle

chopped

2 tsp apple balsamic vinegar

Some salt

350 ml rapeseed oil

Some chives

cut into fine rings

Put the water and yeast in the bowl of the food processor and mix until the yeast has dissolved. Add the flour along with all the other ingredients, mix and then knead with the dough hook on a slow speed for about 3 minutes until the dough is smooth. Cover the dough and allow to rise in the refrigerator for about 2 hours until double in volume.

Preheat the cooking space to 90 °C using the steam mode. Put the water and all the ingredients up to and including the salt in a pan and bring to the boil. Simmer until the sugar and salt have dissolved. Shave the caps of the mushrooms down to the gills into thin slices, then finely chop the rest for the filling. Gently place the slices of mushroom in a clean preserving jar, pour over the hot pickling liquid and seal the jar. Place the jars on a perforated stainless steel tray, put into the preheated cooking space, steam for about 5 minutes, then take out and leave to cool.

(Pre-)heat cooking space to 90 °C with Steaming

Put the food in

Steaming 90 °C for 5 Mins

Heat the oil in a frying pan. Add the onions and oyster mushrooms and sauté over a medium heat, stirring frequently, for about 5 minutes. Add the wild mushrooms and the prepared chopped mushrooms and sauté briefly. Add the soy sauce, sake and maple syrup, simmer over a medium heat until the liquid has completely reduced, season with salt and pepper to taste and allow to cool. Divide the filling into 10 portions (each about 20 g), shape into balls, place on a plate and put into the freezer for about 30 minutes until firm.

Pour the port wine into a wide pan and reduce rapidly until thick and syrupy. Put the port wine reduction together with the aquafaba, truffle and apple balsamic vinegar into a tall vessel and blend using a handheld blender. While continuing to blend, slowly add the oil in a thin stream until the mayonnaise has a creamy consistency. Spoon the mayonnaise into a piping bag and refrigerate until ready to serve.

On a lightly floured work surface, roll out the dough about 1 cm thick. Using a round cutter, cut out 10 rounds (each about 10 cm in diameter). Place a mushroom ball in the centre of each round, fold the edges evenly over the filling, press down a little so that the buns are well sealed, then quickly roll them so that they are smooth and round. Place the buns, seam-side down, on a lightly oiled, perforated stainless steel tray, transfer to the cooking space and allow to rise at 35 °C for about 30 minutes using the steam mode. Take the tray out of the cooking space. Preheat the cooking space to 100 °C using the steam mode. Put the tray back into the preheated cooking space and steam for about 12 minutes.

Put the food in

Steaming 35 °C for 30 Mins

Appliance preheating

(Pre-)heat cooking space to 100 °C with Steaming

Put the food in

Steaming 100 °C for 12 Mins

Arrange the steamed buns on a platter or small serving plates, pipe on truffle mayonnaise, top with a slice of pickled mushroom and finish with chives to taste.