Tang Zong (or Water Roux) method
Size 24 cm
For the Water Roux
150 g water
For the dough
All the Water Roux
10 g fresh brewer's yeast
200 g water
1 medium egg
20 g extra virgin olive olive oil
10 g salt
Asiago Cheese Q.B
Prepare the Water Roux
In a saucepan put the flour and the water mix well and lead to a temperature of 70 degrees. Cool
In the planetary bowl sift the flour, add the brewer's yeast, the Water Roux and the water.
Start kneading to a minimum speed and add a slightly slammed medium egg.
Incorporate salt and oil.
Mix up to create a homogeneous mixture.
Let it rise for about an hour at 26 degrees.
After the first leavening, portioning in 16 parts of equal weight and form spheres.
Place them in the mold covered with parchment paper or buttered and floured.
Cover with grated asiago cheese coarsely
Bake at 170 degrees for about 40 minutes.
Recipe created for Mill Marello from Stefania Fracasso of flavor clouds
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