Soup in bread pouches

400 g pumpkin flesh

600 ml vegetable bouillon

40 g butter

1 onion

medium-sized

20 g flour

250 ml coconut milk

1 tbsp tikka masala paste

Salt, pepper

to taste

Peel the pumpkin and cut roughly into cubes. Peel and finely chop the onion. Mix all the ingredients in the porcelain dish or in any microwaveable bowl. Place the porcelain dish on the glass dish in the cold cooking space. Cook.

在 热风+清蒸 期间为 230 20 分钟°C | PowerPlus level 10

准备

Finely purée the hot soup and season with salt, pepper and tikka masala paste to taste. Pour the soup into 8 cups or ramekins that are suitable for freezing. Leave to cool and then freeze for at least 24 hours.

Prepare the bread dough 1½–2 hours before serving the soup.

600 g dark wheat flour

380 ml water

2 tsp salt

21 g fresh yeast

Mix the flour, crumbled yeast and water and knead for 6 minutes into a smooth dough. Add the salt, then mix for 2 minutes before kneading well for 5 minutes. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature until it has doubled in volume.

将发酵桶预加热 热风+清蒸 到 210°C

1 apple

Peel the apple. Cut four thick slices (approx. 4 mm) without pips or a hole. Divide the dough into four equal portions (approx. 250 g). Roll out into a round (diameter 25 cm) on a floured surface.

Place a slice of apple in the middle of the dough. Place the frozen soup on top. Brush the edges of the dough with water. Gently pull the dough up around the frozen soup. Scrunch the edges together. Tie the bread pouch with cooking twine.

Place the four bread pouches in the lined glass dish. Put the glass dish into the preheated cooking space. Bake.

放入糕点

在 热风+清蒸 期间为 210 10 分钟°C

在 热风+清蒸 期间为 180 12 分钟°C | PowerPlus level 7

在 热风 期间为 180 8 分钟°C

pumpkin seed oil

pumpkin seeds

to taste

Remove the soup pouches from the cooking space and then leave to stand for 10 minutes. Cut off the tops before serving, garnish with pumpkin seed oil and pumpkin seeds.