Philadelphia Eagles Tie Blanket

with strawberry sauce, raisin cocoa


W il pane al vapore!!!
E' una bellissima scoperta! Non troppo complessa da realizzare, buona e soprattutto non porta con se tutte le solite problematiche dei "prodotti da forno".
La macrobiotica consiglia di limitare i prodotti da forno in quanto troppo secchi e duri, la cottura in forno è considerata estremamente yang.
Se però si ama il pane, come è facile in Italia, sarà ben difficile rinunciarvi.
E' una buona idea quindi alternare il pane normale a quello cotto al vapore!
Questa is a filled version that becomes a great dish, but you can also make a plain bread to use as an accompaniment or, why not, in the morning for breakfast.


The sauce that I propose here is great! Fortunately, when I prepared (a month or so ago) I still had some grapes and strawberries in the garden I used that. Unbeatable!

Ingredients for 4 (bread)
100 g wholemeal flour 100 g

0 5 g chopped mixed herbs (optional)
8 ml water

3 g salt 2 g yeast


make bechamel sauce seitan

Sauce: 300 gr strawberry grape


cinnamon 1 gr 2 gr Cocoa

20 g 2 g pepper red wine vinegar pinch of salt


Preparation:
Mix the flour with yeast, water and a pinch of salt. Knead for 5 10 minutes at least, until the mixture is no longer sticky. Let rise until double the volume, add herbs and divide the dough into 4 parts.
Roll out the dough into circles about 1 cm high. Place a spoonful of sauce in the center and close them very well to the ball. This step is a little critical, maybe a little help yourself by wetting the dough to the edges. This will close more easily!




let rise again until double their volume and preferably in a warm (25 °).
Cook then steam for 15 minutes. If you do not have a steamer, use a pot with boiling water on the bottom. Place a rack in the pan and rolls Lie down on a piece of parchment paper.
Keep the pot with a lid closed during cooking.

For the sauce, blend the grapes strawberry and pass it with a strainer or a strainer. Add cinnamon and cocoa and a splash of wine vinegar (preferably balsamic).
Fabulous and easy! Flooded your sandwiches and bon appetit!