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Ricotta and Duck Confit Steamed Bun
Soft steamed buns are filled with rich duck confit and creamy ricotta for a fusion of bold and delicate flavours. Each bite is a perfect balance of savoury, tender, and irresistibly smooth.
- In a mixing bowl mix together the dry yeast, warm water and sugar. Let stand for 10-15 mins or until frothy on the surface. Add to mixed flour and salt and mix together until you form a shaggy dough.
- Transfer dough to a floured bench or counter and continue kneeding until the dough is smooth and elastic (about 10 mins). Place in a greased bowl and cover with plastic wrap. Place bowl in a warm spot to proof for 1 hour (should double in size).
- While dough is proofing, mix together vinegar and cherry syrup and place in a pot and reduce by 3⁄4.
- Mix together ricotta cheese, vinegar reduction and shredded duck confit. Set aside.
- Punch down your proofed dough and cut and divide into 8 equal pieces. Flatten the dough to 1 cm thick rounds. Place 3 Tbsp filling into center of dough and carefully mould the dough around the filling in the center pinching it closed at the top.
- Place each bun on a square piece of parchment paper and into a bamboo steamer leaving 2 inches in-between for room to expand. Allow to rest and proof for 20 mins.
- Place bamboo steamer over pot of boiling water and allow to steam for 15 mins.
- Remove from heat and allow to rest for 5 mins before consuming.
