Pan al vapor (Steamed bread) (TM)
The recipe comes from ClubCocinaFacil - the recipe below has one more rising than the original. You can also see a video on their website. It is in Spanish but you will get the general idea.
See Variations below for how to convert this recipe for steaming conventionally.
- 150g water
- 15g fresh or 7g dried yeast
- 250g strong white bread flour
- 1 teaspoon salt
- Oil for greasing
- 1.5 litres water (for the Varoma)
- Put the 150g water and the yeast in the bowl 2 minutes / 37º / Speed 1.
- Add the flour and salt and 2 minutes 30 seconds / Knead.
- Leave to rise in the bowl until almost doubled in size, then 10 seconds / Knead.
- Shape the dough into a ball and put it in an oiled soup bowl which will fit into the Varoma.
- Cover with a tea towel and leave for about an hour until doubled.
- Pour the 1.5 litres of water into the bowl and place the Varoma, containing the soup bowl and dough on top of the TM bowl.
- Cover, and steam for 45 minutes / Temp. Varoma / Speed 1.
- Allow to cool and cut into 1cm slices.
This can also be made in a conventional manner. Make and knead the dough according to your usual manner and steam in a in a saucepan or steamer on the hob, until it has the appearance of a suet pudding.
I steamed mine in an enamel pudding basin, which is fine, but the top of the dough does touch the Varoma lid towards the end of the steaming time, if using a TM31. The Varoma basket in the TM5 is deeper, so should not touch the lid if using this version.
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