90 g boiling water 160 g T55 flour 20 g cornstarch 15 g sunflower oil
Cream Cheese Jelly
400 g Crustacean stock 100 g full-bodied white wine, e.g. vin jaune or Jurançon sweet wine 5 g white pepper 5 g black pepper 8,5 g gelatin 200 Bloom 50 g French cream cheese
Filling
100 g Flat fish meat (ray, sole, etc.) 100 g white fish meat (sea bass, sea bream, etc) QS salt QS pepper 0,1 g powdered ginger 0,25 g ground star anise 220 g cream cheese jelly 10 g chopped chives
Bring the water to a boil. Add the dry ingredients into the bowl of a stand mixer and use the lowest setting whilst you pour in the oil and boiling water.
Knead until completely incorporated. Continue kneading for 2 to 3 minutes.
Wrap the dough in cling film. Let it stay at room temperature, preferably until the dough has cooled completely.
2
Cream Cheese Jelly
Reduce the stock and the white wine to 400 g. Add 5 g white peppercorn and 5 g black peppercorn, then remove from the heat. Allow to cool, then strain
and remove any fat. Return 180 g of this mixture to the heat, then add the rehydrated gelatine followed by the cream cheese.
Blend and heat to 70 °C. Pour into a dish or a tray, cover and refrigerate.
3
Filling
Grind the fish meat together.
Lightly season with salt and pepper, then add the other dry powdered ingredients.
Roughly break up the jelly and add without incorporating.
Add the chives.
4
Assembly
Take a ball of approximately 6 g of dough and flatten with your hand, then use a small rolling pin to flatten the dough thinner at the edges.
Form your thumb and index finger into a ring to hold the dough whilst you add a little of the filling.
Close the bao parcel by using your thumb and finger to pinch the dough edges together, turning the bao as you go to obtain a little
stuffed ball.
Place on a sheet of greaseproof paper. Steam for 3 to 4 minutes.
Recipes
