Bun bread with Teriyaki Sardines


1 Teriyaki Porthos Vintage Sardine Can

2 Flour Cups

1 teaspoon baking powder

1 teaspoon baking powder

4 tablespoons sugar

½ cup warm water

1 tablespoon oil

½ teaspoon salt

Preparation: Mix the yeast, salt and sugar in a large bowl. Add the warm water and oil and mix everything with your hands, until it starts to stick together. Turn to a floured board and knead dough for +/- 5 minutes until smooth. Put the dough in a bowl covered with a damp cloth and let it rise for +/- 1 hour until it doubles the size. Then make small balls to make rolls or else make small circles fill them with the broken sardines and Teriyaki sauce close them in the form of cookies, uniting the ends of the dough. Take it to steam, if you have a pot or steamer great, otherwise you can use a drainer / hammock to steam on top of a pan with water, the important thing is to be well covered for the steam to stay inside. Let it cook +/- for 20 to 30 minutes until they grow and are very soft. Serve the buns with some arugula, the sardines and Teriyaki sauce from the tin, or the already stuffed dumplings.

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