Bao with Gorgonzola and Bergamot Filling _ Recipe by Alice Héron | Todolicitrus Fundació
Alice Héron is a multidisciplinary artist and chef, trained at the Design Lab of the Rietveld Academie. She is currently chef resident at the Villa Medici, seat
Ingredients
- Wheat flour: 240 g
- Water: 130 g
- Sugar: 12 g
- Neutral oil: 12 g
- Fresh yeast: 4 g (or 1.3 g dry yeast)
- Salt: 3 g
- Baking powder: 3 g
- Gorgonzola: 160 g
- Whole Mellarosa bergamot: 120 g
- Sugar: 120 g
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