Chocolate Steamed Bun
Recipe
Buns
ingredients | preparation |
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Mix water, sugar and yeast. Mix flour, Cacao Barry - Plein Arôme 100%, baking powder and salt. Make a dough like a bread dough. Let it rest in a heat box on 38˚C for 30 minutes with a warm, wet cloth. Weigh 40 g per snack. Fold in the chocolate coconut filling. Let it rest for 30 minutes in a heat box on 38˚C. Steam for 5 minutes. |
Coconut Tanzanie Filling
ingredients | preparation |
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Heat the coconut milk, kaffir lime zest and ginger. Mix Cacao Barry - Equateur 76 % with grated coconut. Make a ganache of the coconut milk and chocolate. Add the grated coconut. Let cool down. Weigh 15 g per snack. |
Raspberry jelly
ingredients | preparation |
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Mix raspberry puree, strawberry puree and mandarin in the thermomix. Add the ultratex in 2 times to the puree. Mix till an homogeneous mass. Let it cool down. |
Lemon, green apple jelly
ingredients | preparation |
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Mix lemon puree, green apple puree and vanila pod in the thermomix. Add the ultratex in 3 times to the puree. Mix till an homogeneous mass. |
Tanzanie crumble
ingredients | preparation |
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Combine the melted chocolate with the dry ingredients. Stir until you obtain an crumble. |
Chocolate praline disk
ingredients | preparation |
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Cristalise the Cacao Barry - OcoaTM 70 %. Weight 300 g per plactic sheet of 40x60 cm. Spread as thin as possible. Let set a bit and cut out circles. Cool. Get the circles of the |
Raspberry gel
ingredients | preparation |
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Heat te puree, glucose and yuzu juice. Add the dry ingredients and cook for 1 minute on low heat. Spread it out on a tray. Cut out round disks. Place on top of the buns as isolation for the diks |