Tang Zong method (or water roux)

Size 24 cm

Ingredients 

For the water roux

30 g of Mixture of natural flours for Pizza and Focaccia Mulino Marello

150 g water

Procedure 

For the dough

All the water roux

550 g Mixture of natural flours for Pizza and Focaccia Mulino Marello

10 g fresh brewer's yeast

200 g water

1 medium egg

20 g extra virgin olive oil

10 g salt 

Asiago cheese to taste

Prepare the water roux

Place the flour and water in a saucepan, mix well and bring to a temperature of 70 degrees. Let cool 

In the bowl of a stand mixer, sift the flour, add the brewer's yeast, the water roux and the water.

Start kneading at minimum speed and add a lightly beaten medium egg.

Add the salt and oil.

Knead until you create a homogeneous mixture.

Leave to rise for about an hour at 26 degrees. 

Once the first leavening is complete, portion into 16 parts of equal weight and form into spheres.

Place them in the mold covered with baking paper or buttered and floured.

Cover with coarsely grated Asiago cheese 

Bake at 170 degrees for about 40 minutes.

Recipe created for Mulino Marello by Stefania Fracasso of Nuvole di Sapori

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