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Cheese Nan | Transcription of Kacchan Neru's recipe

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kattyanneru

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Ingredients

Strong powder : 150g
salt : 2g
sugar : 3g
Dry yeast : 2g
Water (warm water) : 125g
Mixed cheese : 100-120g
butter : 10g

Time required

25minutes

Procedure

1) Mix and ferment the dough ingredients 00:42
Put water (warm water), dry yeast, and sugar in a large storage container and mix the whole quickly, then add strong flour, salt, and mix the whole with a spatula.
Put the one on the spatula, cover it, and ferment it in the refrigerator (vegetable room) overnight (about 10 hours).
2) Mix the fermented dough 01:39
Mix the dough that has been fermented and returned to room temperature with a spatula, and remove the gas while mixing the whole.
Dust firmly on a flat surface with strong flour (outside the amount).
Separate half of the dough and take it out to the dusted area.
3) Stretch the dough 02:49
After taking out the dough, dust it firmly with strong flour (outside the amount) from above.
Hold it with your palm or fingertips and stretch it into a circle of about 20 cm.
4) Put the dough in a frying pan 03:10
Lift the dough using a scraper, put the dough in a frying pan, and stretch the dough to the size of the frying pan.
Make the other half of the dough in the same way.
5) Mold 03:45
Place mixed cheese in the center of the dough in the frying pan and lightly sprinkle with salt.
Lift the other dough and cover it with the cheese-laden dough in the frying pan, bleed the air inside and close the edges tightly.
6) Bake 04:45
Heat on high heat for 20 seconds.
After 20 seconds, cover and bake on medium heat for 5 minutes.
Turn the dough over, cover and bake on medium heat for 3 minutes.
7) Finish 05:36
Turn the dough over and reduce the heat to low, then add butter and melt to blend in. Once you are familiar with it, take it out of the frying pan and cut it into pieces that are easy to eat.

Point

・ The estimated cooking time does not include the fermentation time or the time to return to room temperature.
・ When mixing in 1, mix thoroughly so that no powderiness remains.
・ Take out the fermented dough 1 hour before use and bring it to room temperature.
・ For good fermentation, use the vegetable compartment of the refrigerator and use lukewarm water (temperature similar to human skin).
・ If you cannot ferment well, mix lukewarm water, sugar, and yeast first for about 3 minutes to pre-ferment, then add flour and mix, leave at room temperature for 30 minutes, and then put in the vegetable compartment.
・ Because the dough is soft, the flour is firm.
・ If the edges of the upper and lower fabrics do not stick together, lightly soak your fingertips in water.
・ Attach the upper and lower dough firmly so that the cheese does not leak.
-If you don't have the finished butter, you can use margarine or olive oil.