Recipe: Natural yeast zucchini Parmesan cheese bag

Home Cooking Recipe: Natural yeast zucchini Parmesan cheese bag

Notes:

Zucchini is a very common vegetable in North America, especially in the summer, in the supermarket, all backyards are produced in large quantities. In addition to the dishes, many North American recipes use it as a dessert. Zucchini itself does not have a strong taste, but it is full of water. It is really delicious to make a muffin and cake with chocolate or honey. Inspired by these desserts, I smashed the zucchini into the bread and made the tissue moist and fluffy. In addition, the savory and delicious Parmesan cheese is added, and the finished product is delicious.

Ingredients:

Steps:

  1. Squash with peeled pepper and a small amount of salt to soak the water for 20 minutes, squeeze the water with a paper towel

  2. Mix powder, water, yeast, and salt, autolyse for 20 to 60 minutes, stir at medium speed for 3-4 minutes, until the gluten begins to form. Breaking into the cheese at low speed

  3. The fermentation was carried out at room temperature (24C) for about 2.5 hours. Folded at 30, 60, 90, 120, 150 minutes for a total of 5 times. In the second fold (ie 1 hour of fermentation), break into the zucchini

  4. Divide into two portions of 650 grams and 300 grams of dough. Roll round and relax. The large dough is formed into an ellipse, and the small dough is formed into a triangle, and the smooth surface is placed down into the fermentation basket. Refrigerate overnight

  5. Take it out the next day, continue the second fermentation at room temperature until the finger is pressed and slowly bounce back a part. My room temperature (23C) is about 30 minutes.

  6. Preheating the oven with slate and baking tray to 550F (290C), it takes about 40 minutes to 1 hour. If there is a slate with a large heat capacity, it will take a long time to reach the predetermined temperature.

  7. If you use a cast iron pot, you don't need a slate and a water baking tray. The cast iron pot is preheated to 550F (290C) with the lid (or the highest temperature that the oven can reach, and the high-quality cast iron pot with a large heat capacity must be used, otherwise the effect is very poor) , at least 1 hour warm up

  8. The dough is poured out on a baking sheet for baking paper, and the bag is cut.

  9. If you use slate, pour a little boiling water into the baking tray below the slate in the oven and close the door. Take the dough, open the door, and transfer the dough to the slate with baking paper. Pour a cup of hot water in the baking tray and close the door.

  10. If using a cast iron pan, remove the preheated cast iron pan (very hot, handle carefully, wear gloves!), put the dough into the pot with the baking paper, cover it, put it back in the oven

  11. Bake the temperature down to 450F (230C) and bake for 15 to 20 minutes. If using a cast iron pot, remove the lid. If using a slate, remove the baking paper and bake for 20 to 25 minutes until dark. (300 grams of dough for a total of 30 minutes, 650 grams of dough for a total of 45 minutes.) If you use slate, remove the bread, the grill is completely cool. If you use a cast iron pot, after the grill is turned off, the door is slit, and the dough is placed in the oven and heated for 10 minutes with the remaining temperature. Then the dough is taken out of the pot and the grill is completely cooled.


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