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Boulot Cakes
Moist little cakes made with semolina, rice flour and dry yeast, steamed. A traditional recipe that requires patience and a 4‑hour resting time, ideal for a snack or breakfast.
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Cost Breakdown
Critical Success Points
- • Cooking the porridge without lumps (step 3)
- • Proper activation of the yeast (step 7)
- • Dough resting for at least 4 hours (step 10)
- • Steaming with the lid closed (step 12)
Safety Warnings
- • Handle boiling water carefully to avoid burns.
- • Use gloves or a thick cloth when removing the steamer lid (very hot steam).
- • Do not let the dough rest above 30 °C to avoid bacterial growth.
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