Bao bun bite with mascarpone-truffle cream and shaved winter truffle

Name: Bao bun bite with mascarpone-truffle cream and shaved winter truffle
Ingredients: 7 g Dry yeast; 300 g bao flour; 50 g Sugar; 30 g Butter; 150 g Water; 5 g Salt; Debic cream plus mascarpone 36.5%; Salt; fresh winter truffle; winter truffle tapenade

A delicious recipe that combines the soft texture of bao buns with the rich flavor of truffles.

Dennis Huwaë is co-owner and patron-cuisinier of Restaurant Daalder in Amsterdam. Especially for HANOS, Dennis worked with Debic products to create beautiful 'bites'.

Ingredients

7gDry yeast

300gbao flour

50gSugar

30gButter

150gWater

5gSalt

Debic cream plus mascarpone 36.5%

Salt

fresh winter truffle

winter truffle tapenade

Preparation

Put the bao flour in a bowl and add the salt.
Heat the remaining ingredients in a pan to 40°C.
Pour the heated mixture over the flour and knead into a dough.
Let the dough rise for 30 minutes under a damp towel.
Weigh out small pieces of dough of 10 grams each.
Roll them into balls and let them rise for about 15 minutes.
Steam the balls at 100°C for 8 minutes.

Season the Debic Cream Plus Mascarpone with a touch of salt and a winter truffle tapenade.
Spoon a little of the mascarpone-truffle cream onto the bao bun.
Finish the dish with a piece of cut-out black winter truffle.