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.
在 顶部/底部湿加热 期间为 180 15 分钟°C
上方浇入
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.
放入食物
在 顶部/底部湿加热 期间为 180 15 分钟°C
Enjoy the steamed dumplings lukewarm and serve, ideally, with vanilla custard.
  • Porcelain dish (1/2 GN)
  • Wire shelf
数量 食材
70 g sugar
2 eggs
500 g white flour
60 g butter
1 yeast cube
1 sachet of vanilla sugar
350 ml milk
1 tsp salt
150 ml double cream

客户评价 (1)

  • Michelle A.

    客户评论 法语

    Original

    2020年4月14日

    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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