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Before you jump to Edamame & Cheese Pain Rustique recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to edamame & cheese pain rustique recipe. You can have edamame & cheese pain rustique using 10 ingredients and 18 steps. Here is how you do it.
The ingredients needed to cook Edamame & Cheese Pain Rustique:
- Prepare 200 grams All-purpose flour
- You need 1 (or a half-and-half mixture of strong bread flour and cake flour)
- Take 4 grams Salt
- Provide 2 grams Dry yeast
- Prepare 1 grams Malt powder (optional)
- Get 160 ml Water
- Use Filling:
- Use 50 grams Edamame
- Take 50 grams Processed cheese
- Provide 1 dash Black pepper
Steps to make Edamame & Cheese Pain Rustique:
- Boil the edamame in salted water. Remove the beans from the pods and weigh out 50 g. Cut the cheese into 8 mm cubes.
- Place the flour, salt, yeast, and malt powder into a bowl.
- Pour in the water and use a rubber spatula to combine.
- Once the powder is incorporated and the dough forms a ball, cover with plastic wrap and let sit for 20 minutes at room temperature. (This is the autolyse method)
- Fold the sides of the rested dough into the center and use a rubber spatula to punch it down several times.
- Repeat this process (rest 20 minutes, punch several times) twice for a total of 3 times. Form a neat round ball and let it rise.
- Once it has doubled in volume, it is done rising.
- Place onto a floured surface with the seam side facing up. Form into a square. Skip the rest time and move right on to folding in the ingredients.
- Leaving 1/3 of the dough free, place the edamame and cheese on the dough. Sprinkle with black pepper to taste.
- Fold over 1/3 of the dough toward the center and then fold over the opposite 1/3.
- Leave 1/3 of the dough on the left side free and place the remaining edamame and pieces of cheese on the right side. Sprinkle with black pepper.
- Fold into thirds starting with the left side.
- Tightly seal the seams, then flip it over. Let it sit for 10-20 minutes.
- Use a knife or bench scraper to divide the dough into 8 portions. They don't have to be neat or equal, just randomly cut them. Let rise a second time for 20-40 minutes.
- Preheat the oven to a high temperature (250-300°C) with the baking tray inside.
- After the dough has risen, use a tea strainer to coat with flour. Use a razor or knife to slash the tops in a cross pattern.
- Place the dough into the oven and mist with water. Shut the oven door right away. Bake for 15-20 minutes at 250°C.
- When freshly baked, the outsides are crunchy and the insides are moist and springy. The cheese is gooey and amazing.
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