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Before you jump to Edamame & Cheese Pain Rustique recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
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One of the most popular snack foods is low fat yogurt. Eating natural yogurt in place of a wholesome larger lunch is not a good idea. You cannot beat yogurt any time it comes to a wholesome snack though. It is a protein-rich resource of healthy vitamins and minerals. Yogurt is simple for the human body to digest and, dependent on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Easy hint: choose unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent method to take pleasure in a flavorful snack without having too much sugar.
You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to edamame & cheese pain rustique recipe. To make edamame & cheese pain rustique you only need 10 ingredients and 18 steps. Here is how you achieve it.
The ingredients needed to prepare Edamame & Cheese Pain Rustique:
- Get 200 grams All-purpose flour
- You need 1 (or a half-and-half mixture of strong bread flour and cake flour)
- Prepare 4 grams Salt
- Use 2 grams Dry yeast
- Provide 1 grams Malt powder (optional)
- You need 160 ml Water
- Provide Filling:
- Prepare 50 grams Edamame
- Provide 50 grams Processed cheese
- Prepare 1 dash Black pepper
Instructions 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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