Stangli with wholemeal cheese and sourdough
A very tasty soft, parmesan cheese stangli. Worth a try.
Ingredients
TangZhong
- 125 g Water
- 25 g Bread flour BL80
Pasta
- 245 g wholemeal flour
- 80 g Bread flour BL80
- 150 g milk lukewarm
- 25 g Water
- 100 g sourdough Active
- 1 db egg yolk
- 1 tablespoon Plantain seed coat (can be omitted)
- 20 g oil olive
- 10 g salt
Instructions
- Prepare the TangZhong: Start by heating 125 g of water to 65 degrees. When it reaches this temperature, add 25 g of flour and stir continuously until you get a thick gelatinous consistency. (This takes a few minutes.) Let it cool.
- Measure out all the ingredients into the mixing bowl, add all the TangZhong, knead the dough completely and let it rest for an hour.
- Start folding the dough in any way you like. Let rest for 45 minutes.
- Fold the dough a second time and let it rest again for 45 minutes.
- Make the last fold and leave to rest for an hour.
- Finally, divide the dough into 7 pieces, place on a small tray, cover with cling film and a tea towel and refrigerate for about 10-12 hours.
- When the cold soaking, take the dough out of the fridge and let it rest for 1-2 hours, then roll out the dumplings into a small rectangle, sprinkle with Parmesan cheese and roll up to form the sticks. Pinch well to fit and place on a baking tray lined with baking paper to rest on the seam.
- Leave to rise in a warm place for 3-4 hours. In my case, it took 4 hours at 25 degrees.
- Preheat the oven to 220°C on the bottom-up baking programme.
- When the stangles are cooked, brush them with a mixture of 1 egg yolk and a splash of water and sprinkle with Parmesan cheese.
- Place the stangles in the preheated oven, steam and place in the oven. Turn the oven down to 180 degrees and bake for about 25-30 minutes.
