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Parmesan

Masses480 minutes8 people275 calories
1/52/53/54/55/5 (7 votes)
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By Ascen Jimenez

This work with a sourdough is most gratifying. It allows us to adapt any recipe that uses baker's yeast and gives it an unmistakable flavor and aroma. In this case I have used it to prepare some Parmesan rolls (Parmesan) that can be served as an aperitif or to accompany our dishes.

If you use sourdough You will know that the timing is indicative since it depends on many factors (temperature, flour used ...). You will have to play with that temperature-time balance a bit to make them look perfect.

Ah! What you see on the plate is quince. Try them with this sweet because they make a great pair.

Parmesan

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Parmesanitos are ideal for cheese lovers. They are made with sourdough and combine perfectly with jam, quince, sausages ...

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: masses
  • Calories: 275
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

  • 175 g of water
  • 350 g flour
  • 125 g sourdough
  • 40 g oil
  • 40 g brown sugar
  • 2 g of salt
  • 100 g of grated Parmesan cheese

Preparation

  1. We started our recipe by grating the cheese. We put it in the glass, in pieces, and give several turbo strokes. We take out and reserve.

  2. We put the water and the flour in the glass. We program 5 seconds, speed 4. Next we program 4 minutes, spike speed, no beaker. At that time we are incorporating the sourdough by the vowel, little by little, adding pieces.

  3. At the end of the time, when the sourdough is well integrated, add the oil, sugar, salt and Parmesan. We program 4 minutes, spike speed, the first seconds with a beaker and then without a beaker.

  4. We let the dough rest in the glass or in a covered bowl for approximately 2 hours.

  5. We knead with our hands and shape our rolls. Those in the photo are 100 g portions. We are placing them on a tray that we will have covered with baking paper and we cover them with plastic. They will have to rest for about 5 hours at about 20º. Another option is to let them rise for a longer time at a lower temperature (8 hours at approximately 16º).

  6. Bake at 180º (preheated oven), heat up and down, for approximately 15 minutes, until you see that they are cooked.

More information - My ciabatta bread, Quince sweet


Discover other recipes of: International kitchen, From 1 year to 3 years, More than 3 years, Dough and Bread

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  1.   Mercedes said
    ago 7 years

    How can I do if I don't have sourdough?
    If I make sourdough, can I save it or freeze it to use at other times?

    Reply to Mercedes
    1.    Ascen Jimenez said
      ago 7 years

      Hello Mercedes,
      You can use baker's yeast although the substitution is not so easy because the sourdough has an amount of flour and water that you would have to add to the total amount of flour and water in the recipe.
      The sourdough must be kept. You can have it at room temperature, if you use it daily, or in the fridge, where it can last for weeks. Even in the freezer. It seems difficult to work with it but it is not so difficult. It is also very rewarding.
      A hug!

      Reply to Ascen Jiménez