Baos bread, dried tomatoes, comté, balsamic caramel

Preparation time: 60 min

Preheat your Steam at 212 °F

• Setting up

  Finely chop the dried tomatoes.

  Finely chop the garlic clove.

  Grate the Comté cheese.

  Prepare squares of oiled paper, about 5 cm on a side, for cooking.

• Baos bread dough

  Kneading

  Put the vegetable oil, sugar, salt, flour and baking powder in your mixing bowl. Using the hook, run the water from your warm tap (40°C/104°F).

  Mix in the yeast and pour it into the bowl of the mixer.

  Turn gently to mix the ingredients together. Tip the bowl with a horn on the inside, then switch to second speed and let it run for 10 minutes.

  Break the dough into 60g pieces, ball them up and place them on an oiled paper.

  Cover with cling film.

  Flatten

  Take a ball, flatten it with your fingertips while keeping a mound in the middle of the circle, between 8 and 10 cm in diameter.

• Stuffing

  In a blender or food processor, combine all the ingredients, once amalgamated, adjust the seasoning.

  We do not try to have a puree, there will remain pieces of tomatoes or grated cheese.

• Finish and cooked

  Shaping

  Place the filling on the mound in the center of the pastry circle. Bring the edges up between your fingers, glue them together. Twist to close the key, place closing side on oiled or greased paper.

  Cover with cling film and let rise for 10 to 15 minutes. 

  Baking

  Place each bread with its paper in the steaming paper, count 10 minutes of cooking.