When I was eating salt and pepper beans last week, I suddenly had a flash of radiant beans and cheese. I would like to make a bag. I should not taste bad. Fresh beans should only be eaten at the end of the spring. These days are the best season for eating broad beans. I’m going to make a bean curd cheese before the shelf. I will slice and re-bake the crispy Q. The rich taste and aroma of the broad beans and cheese swirl around the mouth.........
Make the starter one night in advance: first mix the water and dry yeast until the yeast dissolves in the water, then mix all the yeast parts, mix and stir until there is no dry powder, and then freeze and ferment for one night. After one night, the yeast dough had a drum and a big bubble.
After the shelling and peeling of the broad bean, add water to cook, cook for about 3-5 minutes on medium heat, cook until the water is basically dried, add a small spoon of salt and pepper, stir evenly, let cool.
Mix the salt and pepper broad beans, and the main dough portion, except for the cheese, and 150g of the starter, stir until the dough is gluten. At room temperature of about 26 degrees, one round is performed every 20-30 minutes during the fermentation process, and the whole fold is 4-5 times. After the last folding, the dough is sent to the original three times.
Spread a layer of powder on the chopping board, and after transferring the dough to the chopping board, arrange the dough into a circular slack for about 20 minutes. You can refer to Sunny's formula to shape.
The loose dough gently pulls the corners and the middle part of the dough, taking care not to break! Gently stretch the dough into an irregular rectangle, fold it up and down and left and right like a folded envelope. For each fold, put a proper amount of cheese on the side corresponding to the folded surface, fold it over and finish it for 3-5 minutes. Let the dough stick to it.
Sprinkle the rattan basket and place the dough interface upside into the rattan basket. Ferment until it is gently pressed with your fingers, and the dough will slowly rebound. At 28 degrees, the room temperature is about one and a half hours.
At the same time as the fermentation is finished, preheat the oven. Oven and cast iron pan (not covered) preheat at 230 degrees for 30-40 minutes. The dough that is about to be fermented is gently thrown onto the baking sheet of the oiled paper 10 minutes in advance to carry out the cutting. Preheat the oven, take off the cast iron pot with your hands and put on the oil-coated paper. Carefully put the bag together with the oil paper into the cast iron pot, cover it, bake at 230 degrees Celsius for 25 minutes, then open the lid and bake for 20 minutes. Color to the surface. After baking, completely cool and then slice, put it in the refrigerator and store it in the refrigerator. It can be baked for 170 minutes before eating. It can be eaten with a slight Q-squeaky texture on the surface. ~~~