Whole­grain Mus­tard Savoury Cheese Twists

Makes ap­prox­i­mately 30 twists

Wine & Dine Cookbook - - WEEKEND BAKES -

DIF­FI­CULT

The rich and but­tery pas­try is com­bined with tasty cheese and a tangy whole­grain mus­tard.

1 por­tion Dan­ish pas­try dough

(recipe be­low)

250 g grated ched­dar

100g whole­grain mus­tard 100g grated parme­san cheese 50g white sesame seeds

For the Dan­ish pas­try dough

500g chilled bread flour

15g in­stant dry yeast

1 egg

280ml milk, chilled

10g salt

50g sugar

25g but­ter

350g but­ter for lay­er­ing,cold

but not too hard

1. Pre­pare Dan­ish pas­try dough a day ahead. Chill bread flour in the freezer overnight.

In a bowl, mix yeast with a small amount of flour, egg and milk to form a runny slurry. Place re­main­ing flour, salt, sugar and 25g but­ter in a sep­a­rate bowl. Rub but­ter into flour mix­ture, then add yeast slurry and com­bine to form a dough mass.

2. Tip dough out onto a lightly floured work sur­face and knead for 10 to15 mins, rest­ing for 30 secs every 2 to 3 mins, un­til dough is smooth and elas­tic. The dough will be very firm or what we call “tight”. Do not add more milk as this will make the dough too soft later on.

3. Lightly oil a bowl large enough to al­low dough to dou­ble in bulk. Place dough in bowl and cover with plas­tic wrap. Leave in a warm place (23 to 25°C) for 1 hr. Tip dough out onto a work sur­face and gently de­flate it by fold­ing it onto it­self, about 3 to 4 times. Re­turn dough to bowl, cover with cling wrap and re­frig­er­ate overnight.

4. Pre­pare but­ter for lay­er­ing. Hit but­ter with a rolling pin into a 17 x 17-cm slab. The hit­ting will be suf­fi­cient to soften the but­ter. Cover with cling wrap and chill again, but keep dough and but­ter at a sim­i­lar con­sis­tency so they work well to­gether.

5. The next day, pre­heat oven to 200°C. Re­move dough from re­frig­er­a­tor. Tip it out onto a lightly floured work sur­face and roll out into a 30 x 30-cm sheet, about 1-cm thick. Re­move but­ter from the re­frig­er­a­tor and bring it to the same con­sis­tency as the dough. Place but­ter on dough. Fold cor­ners of dough to­wards the cen­tre to en­case lay­er­ing but­ter, ob­tain­ing two lay­ers of dough and one layer of lay­er­ing fat. Roll pas­try into a rec­tan­gu­lar shape ap­prox­i­mately 1.5-cm thick. Give the pas­try a one-book fold. This is where you fold both ends to­wards the cen­tre, then fold the dough in half. Cover with cling wrap and let rest in the re­frig­er­a­tor for 20 mins. Un­wrap chilled dough and place on a lightly floured work sur­face, seam-side down, and with the open end fac­ing you. Roll into a 1.5-cm thick sheet, this time giv­ing the dough a sin­gle fold. This is where you fold one end just over the cen­tre, then the other end on top of that. Cover with cling wrap and let rest in the re­frig­er­a­tor.

6. Take pre­pared dough out of the re­frig­er­a­tor and place it on a lightly floured work sur­face with the open end of dough fac­ing you.

7. Dust top of dough with a lit­tle flour, then rub it into the sur­face of dough with your hand to en­sure sur­face is floured. Us­ing a rolling pin, roll out dough into a 52 x 45-cm rec­tan­gle, ap­prox­i­mately 4-mm thick. When rolling out dough, be gen­tle with the pres­sure of the rolling pin to avoid squash­ing the lay­ers of but­ter in the dough. Roll us­ing even pres­sure and long strokes.

8. Every now and then, lift dough up and al­low it to shrink back a lit­tle, then roll out again, en­sur­ing the work sur­face is al­ways lightly floured.

9. Fold rec­tan­gle in half length­ways to make a crease for the cen­tre line, then fold back dough and cut along cen­tre line us­ing a long chef’s knife. Trim edges to get two 26 x 45-cm rec­tan­gles.

10. Sprin­kle half the ched­dar cheese into a 26 x 45-cm rec­tan­gle on a clean un-floured work sur­face. Place a sheet of dough on the cheese and gently press to en­sure cheese sticks to dough.

11. Us­ing an off­set spat­ula, spread mus­tard evenly over sur­face of dough, then sprin­kle with parme­san cheese. Place the sec­ond sheet of dough on top of the mus­tard and parme­san-cov­ered dough, en­sur­ing that the edges meet up nicely. Press gently to join.

12. Brush sur­face of dough with wa­ter and sprin­kle with re­main­ing half of ched­dar cheese. Press cheese in gently to make it stick.

13. Us­ing a knife and ruler, cut 1.5-cm wide strips from dough. You should end up with about 30 strips. Pick up one of the strips, hold­ing it with a thumb and fore­fin­ger at each end. Gently stretch to elon­gate, then place on the work sur­face and twist both ends in op­po­site direc­tions un­til you have a nice, even twisted shape. 14. As you fin­ish each twist, place it onto a tray lined with non-stick bak­ing pa­per. Sprin­kle with sesame seeds. 15. Cover each tray of twists loosely with cling wrap and set aside for ap­prox­i­mately 45 mins.

16. Pre­heat oven to 220°C. Place both trays into the pre­heated oven. Bake for 10 to 15 mins, swap­ping the trays around half­way though bak­ing to en­sure both trays are evenly baked.

17. Re­move from the oven and al­low to cool on the trays for 15 mins, then trans­fer to a wire rack to cool com­pletely.

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