Steam noodles with cherry compote and caramel sauce

Name: Steam noodles with cherry compote and caramel sauce
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 500 g Flour; 1 egg (size M); 60 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1/2 cube (20 g) fresh yeast; 75 g Butter or margarine; 1/4 l Milk; 10 g Cocoa powder; 7-10 Tbsp Grease; 20 g Butter or margarine; 150 ml Milk; 20 g Sugar; 1 glass (720 ml; separation weight: 460 g) Morello cherries; 1 Cinnamon stick; 1 Lemon slice; 3 TABLESPOONS Sugar; 10 g Cornstarch; 50 g Sugar; 1/2 l Milk; 1 package Powdered sauce; 7-10 Tbsp "Vanilla Flavor; 7-10 Tbsp "; 1 TEASPOON Icing sugar for the; 7-10 Tbsp Dusting; 7-10 Tbsp Lemon balm

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

500 g Flour
1 egg (size M)
60 g Sugar
1 package Vanillin sugar
1 pinch Salt
1/2 cube (20 g) fresh yeast
75 g Butter or margarine
1/4 l Milk
10 g Cocoa powder
7-10 Tbsp Grease
20 g Butter or margarine
150 ml Milk
20 g Sugar
1 glass (720 ml; separation weight: 460 g) Morello cherries
1 Cinnamon stick
1 Lemon slice
3 TABLESPOONS Sugar
10 g Cornstarch
50 g Sugar
1/2 l Milk
1 package Powdered sauce
7-10 Tbsp "Vanilla Flavor
7-10 Tbsp "
1 TEASPOON Icing sugar for the
7-10 Tbsp Dusting
7-10 Tbsp Lemon balm

Directions

1
Put flour, egg, 50 grams of sugar, vanillin sugar and salt in a mixing bowl. Stir the rest of the sugar and yeast until it is liquid. Pour onto the flour. Melt the fat and add the cold milk.
2
Add lukewarm milk-fat mixture to the flour and knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Divide the dough and knead one half with the cocoa. Cover the dough and let it rise in a warm place for 30 minutes.
3
In the meantime, water the clay pot. Drain and grease lightly. Knead yeast dough and form nine balls. Place light and dark balls alternately in the clay pot. Cover and leave to rise for 15 minutes.
4
Meanwhile melt the fat. Add milk and sugar and mix. Pour lukewarm milk over the steamed noodles. Cover and place in a cold oven, then heat up (electric oven: 200 °C/ gas: level 3) and bake for 35 to 40 minutes.
5
In the meantime, drain the cherries for the compote on a sieve. Collect the juice. Boil up the cherry juice, cinnamon stick, lemon slice and sugar. Stir cornflour with a little water until smooth and stir into the boiling juice.
6
Bring to the boil briefly and pour into the cherries. For the caramel sauce, caramelise the sugar in an open pot and add 1/8 litre of boiling water. Add 3/8 litres of milk and bring the caramel milk to the boil.
7
Mix the sauce powder with the remaining milk until smooth and stir into the boiling caramel milk. Bring to the boil again briefly. Dust the steamed noodles with icing sugar and decorate with stewed cherries, caramel sauce and lemon balm.