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Chinese Bread Stuffed with Onion&Pepper Saute


30 g Culinary Journey Onion and Peppers Sofrito
30 g sugar
25 g milk
12 g Sosa Baking Powder
125 g pasteurised egg
250 g flour
125 g butter
3 g salt


Mix the milk, egg, sugar and the Baking Powder in a bowl. Stir until a homogenous liquid is obtained. At this point add the flour and salt and knead for 5 minutes with kitchen aid until an elastic and uniform dough is achieved. Add the melted butter and continue kneading for another 5 minutes.
Transfer the dough to a bowl, cover with film and leave to stand in the fridge for 12 hours.
Roll it out between two sheets of greaseproof paper to a thickness of 2 cm and set aside for another 30 minutes in the fridge.
At this point cut into pieces as required and fill will the Onion and Peppers Sofrito to form 40 g balls and steam cook for 20 minutes.
Serve hot.