This time around I would not in the past to publish my recipe for Sotto version! I am taken widely into there advance. The theme inspired me: "steam cooking". I immediately thought of her Chinese buns which made me of the eye for a long time... and chance does so much things going do my shopping I fell on a basket in bamboo... the last addition! I've thrown it not but limit! :)
The aim of the game is appropriating the theme and give free rein to your imagination! Bingo! I couldn't do better, I did my buns Bolognese! Original, but I did with my remains and my desires of the moment!
As soon as purchased short anytime soon used to my delight! These buns were delicious.. .and fortunately given the time ittakes to make the collection of breads. If you are that two (and presses) divide the amount by two.
3 sugar c.s.
250ml warm water
5g of baking yeast
2 mozarrella balls
1 jar of Bolognese
Make melt the sugar in the water using Anova Sous Vide, and then add the baking yeast.
Stir gently, then let sit for 10 minutes until the mixture foam.
Place the flour in the bowl of your food processor, add the previous preparation and oil.
Mix the ingredients and knead the patejusqu' that it is smooth and elastic.
Let the dough sit for 3 hours.
Cut the mozarrella in small since then mix them gently with Bolognese sauce.
Divide the dough into 12 pieces (or 24 if you want buns).
Roll out each ball of bread, place a little trim and seal the ends of the dough.
Place the dough on a sheet of parchment paper. Do not too wait between when the loaves are close and as stuffing tendsto soak the bread dough.
Boil a small pot of water full. The Pan must be smaller than your basket.
Place the balls of bread in the basket. I have cooked them two by two and on a sheet of parchment paper so that it doesnot stick to the basket.
Close the basket and place it on the pot of boiling water.
Cook for 15 minutes.
To taste hot with a salad of mache... a real treat!