STEAMED DUMPLINGS WITH CINNAMON BÉCHAMEL SAUCE

by October 11, 2016 0 comment
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Recipe and styling by Mari-Louis Guy & Callie Maritz for CRUSH.

A simple, yet tasteful dessert that would complete almost any meal!

250 g cake flour

1 x 10g packet instant yeast

120 g sugar

1 tsp salt

4 Tbsp canola oil

1 – ½ cups luke-warm water

Iwiza maize-meal, to dust

Bechamel sauce

50g butter

¼ cup cake flour

2 C milk

1 Tbsp cinnamon sugar

Combine the flour, yeast, sugar, salt and oil. Make a well in the centre of the mixture and add enough luke-warm water to form a soft dough. Stir with the handle of a wooden spoon until well combined. Turn out onto a lightly floured surface and knead until soft.

Shape into 30 balls and roll in the maize-meal. Allow to rest for 20 minutes. Arrange the balls in a lightly greased baking dish with space between the dumplings.

Preheat the oven to 180 ºC.

Pour about 2 cm of water into a large deep baking tin. Place a wire rack into the water, ensuring that that top of the rack is well clear of water. Place the baking dish containing the dumplings onto the wire rack, then cover the whole shebang with foil, without the foil touching the balls. Place in the oven and steam for 25 minutes. Serve with béchamel sauce and extra cinnamon sugar.

 

Bechamel sauce

Gently melt the butter in a saucepan, add the flour and cook for about a minute, taking care not to let it brown. Gradually, add the milk a little at a time, while whisking. Cook until thick and shiny. Reduce the heat and simmer for a few minutes for the starches to cook. Remove from the heat and add the cinnamon sugar. Pour over the hot dumplings.

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