BIELMEIER BHG 645 Mode D'emploi page 26

GB
Sweet steamed dumplings with vanilla sauce
Makes 10:
For the dumplings:

200 ml milk

500 g flour

½ cube of fresh yeast

50g sugar

50 g butter

1 egg

1 egg yolk

1 pinch of salt
For the vanilla sauce:

1 vanilla pod

½ l milk

2 packets of vanilla sugar

2 tbsp cornflower

5 tbsp cream
Heat the milk . Sieve the flour into a bowl and
make a well in the centre . Crumble in the yeast
and sprinkle with a little sugar . Pour in a small
quantity of milk, and then stir the yeast, milk and
a little flour into a starter dough . Cover the bowl
with a cloth and leave the starter dough to prove
for approx . 15 minutes .
Dot the butter in flakes around the edge of the
flour, add the remaining sugar, egg, egg yoke
and salt and work the mixture into a firm, pliable
dough . Cover the dough and leave it to prove for
another 45 minutes until its volume has more or
less doubled .
To make the vanilla sauce, split open the vanilla
pod and scrape out the seeds . Combine the pod,
seeds, milk and vanilla sugar in a saucepan, heat
and then sit for approx . 10 minutes to infuse . Mix
the cornflower and cream, pour the mixture into
the milk and allow the sauce to come to the boil
several times until creamy and smooth .
Shape the yeast dough into dumplings roughly
the size of tennis balls . Grease the sieve insert (2)
with butter and place the dumplings inside . Cook
the dumplings for approx . 30 minutes until dry
in the centre .
Serve with the vanilla sauce .
26
Viennese chocolate almond puddings
Makes 4 portions:
For the puddings

100 g dark chocolate

50 g butter

3 eggs

50 g raw cane sugar

50 g ground almonds

2 slices of rusk

Butter and sugar for the pudding moulds
For the sauce:

50 g dark chocolate

100 g cream
Chop the chocolate and melt it a saucepan with
the butter at low heat . Separate the eggs . Beat
the egg yolk and sugar until fluffy and fold in the
chocolate mixture .
Beat the egg whites into stiff peaks and fold in
the almonds . Fold the egg white mixture into
the chocolate mixture . Place the rusk in a freezer
bag, finely crush with a rolling pin and fold into
the mixture .
Use butter to grease 4 pudding moulds with a
capacity of approx . 175 ml and coat each with
sugar . Fill the moulds with the mixture and place
them in the sieve insert (2) . Fill the steaming unit
(8) with water and cook the puddings for approx .
30 minutes .
While the puddings are cooking, make the sauce .
Place the dark chocolate in a saucepan with the
cream and heat at a low temperature until the
chocolate is melted .
Take the puddings out of the steamer and leave
to stand for 5 minutes in the pudding moulds .
Then tip them out of the molds and serve with
the chocolate sauce .