Cheese biscuits. They are delicious, a great option for snacks. Also, they are one of the many reasons not to throw away your levain discards. I have always loved this cookie since childhood. So I decided to adapt a family recipe to use the levain discards.
Searching the internet, I saw that they are called Medallion or Chinese Cold. I have no idea of the origin, but one thing I know: they are impossible to eat just one.
Using levain disposal
Don't let the levain waste stay too long in the fridge. The longer it stays in the fridge, the more acidic it will become. If you're not going to use your discards within a week, it's best to freeze and use within 3 months.
Cheese Biscuits with Levain Discard
Course: Levain Descartes, Recipes1
hour20
minutes1
hour20
minutesEasy to make and irresistible, these cookies are the ideal snack. Also, you will still use your levain discards.
Ingredients
387g Flour wheat
250g Butter
225g of levain discards
25g plain yogurt
2g Salt
10g Chemical yeast
- Filling
200g grated cheese (parmesan or other of your choice)
60g butter melted
Way of doing
- PWhisk together the dry ingredients and gradually add the margarine and yogurt. Mix until all ingredients are incorporated. Attention, do not knead the dough. Just mix until you have a homogeneous mass.
- Wrap the dough in cling film and leave it in the fridge for at least 30 minutes.
- Melt the butter and let it cool.
- Roll out the dough until it is 2.5mm thick, brush the melted butter all over the dough and distribute the cheese evenly. Roll up in a very tight rocambole. Wrap in cling film and refrigerate for at least 2 hours or freezer for 1 hour – that is, until it is ready to cut.
- Cut the dough into very thin slices (approx. 2.5 -3 mm) and bake for about 20 minutes in a preheated oven (180C), keeping a distance of 1-2 fingers between one cookie and the other. If you want, brush the cookies with yolk Wait to cool down.
Grades
- You can freeze the dough wrapped in cling film and bake for up to 3 months.
- Once baked, the cookies last for 20 days. As long as they are stored in a well-closed container.
- You have to do it in advance. Thus, you will always have a practical alternative for snacks at home.
English 
Portuguese
They look delicious! You are a crack.
Thanks! They are delicious. It's worth testing.
oi!!! Cheguei ate voce por estar procurando informações sobre congelamento e descongelamento de levain. Eu congelei o meu Levain apos alimentar bem e ele estava super ativo. Fiz porcoes pequenas de 30, 50 e 100 gramas em potes fechadinhos. estão a 1 mes no maximo mês e meio, porém descongelei 2 potes e nao estou conseguindo fazer comque ele fique ativo ao ponto de dobrar de tamanho, Moro No colorado e uso uma estufa pra manter a temperatura das iscas. Tentei farinhas diferentes e porporcoes de alimentacao diferentes. Mas nao estou tendo sucesso. Faço paes a mais de 3 anos e esse fermento tem essa idade, eu nao queria perder-lo !
Poderia me ajudar?
Olá Rejane, muitas vezes o levain demora mesmo a voltar a fica ativo e saudável. É preciso ter persistência. Não sei há quanto tempo você está tentando, qual temperatura da fermentadora,nem qual rotina. Eu aconselho a você a dar uma olhada nesse vídeo do youtube: https://www.youtube.com/watch?v=i8vamB9nkAE . Talvez possa te ajudar. Uma outra coisa, é tentar aumenatr a proproção de farinha integral. Espero que resolva logo o problema. Obrigada pela visita