Sweet steamed dumplings with vanilla sauce
- To make the dumplings, crumble the yeast into the blender jug and add the milk, 50 g flour and 1 tablespoon of sugar. Then, with the measuring beaker in place, mix for 3 minutes/speed setting 2/37 °C.
- Sieve the remaining flour into the blender jug, add the remaining sugar and, with the measuring beaker in place, mix once again for 3 minutes/speed setting 2/37 °C.
- Put the butter, egg and 1 pinch of salt in the blender jug, and, with the measuring beaker in place, knead using the knead button/2 minutes until the dough is smooth and comes away easily from the sides of the blender jug.
- Put the dough in a covered bowl and allow to prove for at least 30 minutes in a warm place. Then knead by hand on a lightly floured surface and shape into a roll.
- Grease the deep steamer basket and the shallow steamer basket well with butter. Cut 4 equal-sized pieces from the dough roll and shape each piece into a semi-circular ball. Put 2 dumplings in both the deep steamer basket and the shallow basket, cover and allow to prove in a warm place for 30 minutes. Clean the blender jug.
- After proving, put 1 litre of water in the blender jug, hang the shallow steamer basket in the deep steamer basket, attach it to the blender jug and cook the dumplings using the steamer button.
- Once the steaming time has elapsed, remove the steamer attachment and put aside closed. Pour the water out of the blender jug.
- To make the vanilla sauce, insert the mixer attachment. Cut the vanilla pod lengthways and scrape out the seeds. Mix the cornflour with 3 tablespoons of cold milk.
- Put the vanilla seeds, the remaining milk, sugar, egg and cornflour mixture in the blender jug. With the measuring beaker in place, blend for 8 minutes/speed setting 4, then, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.
- Pour the sauce into a dish and allow to rest for at least 10 minutes before serving, to allow it to continue to thicken.
- Serve the dumplings with the vanilla sauce.
Serve with fresh berries, such as blackcurrants or blueberries.
If you would prefer the vanilla sauce to be thicker, use 15 g cornflour.
Real vanilla sauce fans can simply double the ingredients for the vanilla sauce. You do not have to adjust the settings to do this.
Vanilla sauce tastes delicious either hot or cold. It will continue to thicken in the refrigerator, so remove it from the refrigerator half an hour before eating and stir it through again thoroughly by hand.
Bon appétit with Monsieur Cuisine