Cooking Instructions
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Step 1
Mix the
Butter (60 g)
,
Milk (200 mL)
and
Granulated Sugar (50 g)
together. Add the
Eggs (2)
,
Salt (6 g)
,
Mehl (500 g)
and
Hefe (1 cube)
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.
Step 2
For the sauce, stir
Double Devon Cream (140 g)
,
Bourbon Vanilla Sugar (1 packet)
,
Granulated Sugar (20 g)
and
Milk (150 mL)
together well.
Step 3
Pour half the sauce into the buttered porcelain dish.
Step 4
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.
Step 5
Put the porcelain dish on the wire shelf in the cold cooking space. Cook.
Step 6
Top/bottom heat damp 180°C for 15 Mins
Step 8
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.
Step 10
Top/bottom heat damp 180°C for 15 Mins
Step 11
Enjoy the steamed dumplings lukewarm and serve, ideally, with vanilla custard.
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