Straight from the Funny Veg Academy kitchen, today we present to you Chef Simone Salvini‘s soft steamed buns!
Thanks to the use of poolish, a pre-mix often used by Master Bakers to impart fragrance, flavor and crispness to their products, the volume of these rolls will increase tremendously. Not only that, type 1 and venus rice flours, combined with slow steaming, will give the bread a lightness never seen before!
Let yourself be won over by the softness and make a bread worthy of the best White Art Masters!
Ingredients for about 15 sandwiches
For the poolish
- 150 g of Nutridea type 1 flour
- 170 g of lukewarm water
- 2 g dry yeast
For the dough
- 130 g of Nutridea type 1 flour
- 20 g of Venus Rice flour
- 50 g of extra virgin olive oil
- 5 g of salt
- minced lemon peel
- pepper
Preparation of soft rolls
Dissolve yeast in a bowl with water and let stand for a few minutes. Add the poolish flour and work with a spatula for a few minutes. Transfer to a clear pitcher and allow to triple in volume in a temperate place.
Combine all the other ingredients and knead again, with your hands, until you have a soft dough. Create a ball, cover it with a linen (or cotton) cloth , and let it rest for at least 1 hour.
With a rolling pin, roll out thedough to a sheet a few mm thick. With around pastry cutter5 cm in diameter, cut out small disks. Transfer them to a baking sheet lined with its paper and let them rise until they double in volume.
Steam for 12 minutes and serve the sandwiches steaming hot.
For the garnish, you can follow your imagination or follow Chef Simone Salvini‘s advice: a combination with sprout salad and vegan mayonnaise.
