Boulot Cakes

Ingredients

• 60 g Fine semolina (Sift before use)
• 200 g Rice flour (Gluten‑free)
• 2 cuillères à café Active dry yeast (Approximately 6 g)
• 100 g Cornstarch (Maïzena) (Thickening agent)
• 100 g Granulated sugar (Can be adjusted to taste)
• 1 cuillère à café Salt
• 630 ml Water (Approximately 2 cups)
• 240 ml Warm water for the yeast (Temperature 35‑40 °C)

Instructions

1. Mix dry flours

   In a large bowl, sift the semolina and rice flour then mix thoroughly until a homogeneous mixture is obtained.

   Time: PT5M

2. Divide the mixture

   Weigh 88 g (about ½ cup) of the semolina‑rice flour mixture and set aside. The rest (112 g) remains in the bowl.

   Time: PT2M

3. Prepare the porridge

   Bring the 630 ml of water to a boil in the saucepan. Add the reserved 88 g mixture, stirring constantly with the whisk until the lumps disappear and it thickens to a porridge‑like consistency.

   Time: PT10M

   Temperature: 100°C

4. Let the porridge cool

   Remove the saucepan from the heat and let the porridge cool to room temperature (about 15 min).

   Time: PT15M

5. Prepare the remaining dry mixture

   In the bowl containing the 112 g of semolina‑flour, incorporate the cornstarch, sugar and salt. Mix until homogeneous.

   Time: PT5M

6. Add the cooled porridge

   Pour the cooled porridge into the bowl containing the dry mixture and mix gently until a smooth dough is obtained, neither too hard nor too soft.

   Time: PT5M

7. Activate the yeast

   In a small bowl, dissolve the 2 c.à.c. of active dry yeast in 240 ml of warm water (35‑40 °C). Stir for 1 minute then cover and let rest 10 minutes until bubbles form.

   Time: PT10M

   Temperature: 35-40°C

8. Incorporate the yeast into the dough

   Add the yeast‑water mixture to the dough in several additions, mixing gently between each addition until fully absorbed.

   Time: PT5M

9. Blend to smooth

   Use an immersion blender (or electric mixer) for 1‑2 minutes to obtain a creamy, lump‑free dough.

   Time: PT5M

10. Dough resting

    Cover the dough with plastic wrap and let rest at room temperature for at least 4 hours, until it doubles in volume and shows small bubbles on the surface.

    Time: PT4H

11. Prepare the molds

    Pour the rested dough into silicone molds (about ¾ of their capacity). Smooth the top with the back of a spoon.

    Time: PT5M

12. Steam cooking

    Heat the steamer to boiling, place the molds in the steam basket, cover and cook for 20 minutes. Check doneness by inserting a knife into the centre: it should come out clean.

    Time: PT20M

    Temperature: 100°C

13. Unmold and serve

    Let the cakes cool for 5 minutes, then gently unmold. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

35 g

Fat

0.5 g

Fiber

1 g