Calories
370 kcal
Protein
10,2 g
Fat
20,1 g
Carbohydrates
30,2 g
Prepare the mixture for the brioche, following the instructions on the package, and leave it to rise.
Fry the onion in a pan until it is browned (about 10 minutes), then add the garlic and cook for a minute. Add the miso and stir, then add the wine and bring to a boil. Add 200 ml of water and beef consomme and bring to a boil again. Cook for 20 minutes, then add seasonings.
Fry the mushrooms in a small amount of oil until they significantly decrease in size (20 minutes), add mushroom powder, soy sauce and add seasonings. Squeeze the mixture from the buns into an oblong shape about ½ cm thick, spread with butter, then add the mushroom mixture on top, roll out the dough along the short edge and press the seam together. Divide the roll into 10-12 thick pieces and place them cut side down on a greased baking sheet. Mix the egg with the remaining soy sauce and brush it on top. Leave it on for 15 minutes.
Put the buns in a preheated oven to 200 degrees, bake for about 10-15 minutes. Then heat up the soup and serve it together with hot rolls.
Bon Appetit!
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