{"id":7404,"date":"2022-11-02T21:11:27","date_gmt":"2022-11-02T21:11:27","guid":{"rendered":"https:\/\/bailabakes.com\/?p=7404"},"modified":"2024-07-19T21:12:35","modified_gmt":"2024-07-19T21:12:35","slug":"biscoitos-de-queijo-com-descarte-de-levain","status":"publish","type":"post","link":"https:\/\/bailabakes.com\/en\/biscoitos-de-queijo-com-descarte-de-levain\/","title":{"rendered":"Cheese Biscuits with Levain Discard"},"content":{"rendered":"

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"Descarte
Don't throw away your levain discards (c) Baila Bakes<\/figcaption><\/figure>\n\n\n\n

Using levain disposal<\/h2>\n\n\n\n

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.<\/p>\n\n\n

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\n\t\t\t\t\t\"Biscoitos\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/svg>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>
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Cheese Biscuits with Levain Discard<\/h2>Recipe by Clarissa Mattos (Baila Bakes)<\/span>Course: Levain Descartes, Recipes<\/mark><\/span><\/div>
<\/span>prep time<\/span>

1<\/p>hour <\/span><\/div>

<\/span>cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>total time<\/span>

1<\/p>hour <\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div><\/div><\/div>

Easy to make and irresistible, these cookies are the ideal snack. Also, you will still use your levain discards.<\/p>

Ingredients<\/h3>
  • <\/span>

    387g Flour<\/strong> wheat<\/span><\/p><\/li>

  • <\/span>

    250g Butter<\/strong><\/span><\/p><\/li>

  • <\/span>

    225g of levain discards<\/strong><\/span><\/p><\/li>

  • <\/span>

    25g plain yogurt<\/strong><\/span><\/p><\/li>

  • <\/span>

    2g Salt<\/strong><\/span><\/p><\/li>

  • <\/span>

    10g Chemical yeast<\/strong><\/span><\/p><\/li>

  • Filling<\/strong><\/li>
  • <\/span>

    200g grated cheese (parmesan or other of your choice)<\/strong>

    6<\/strong>0g butter<\/strong> melted<\/span><\/p><\/li><\/ul><\/div>

    Way of doing<\/h3>
    • P<\/strong>eneire os ingredientes secos e junte a margarina, o levain e depois o iogurte aos poucos. Misture at\u00e9 incorporar todos os ingredientes. Aten\u00e7\u00e3o, n\u00e3o sove a massa. S\u00f3 misture at\u00e9 ter uma massa homog\u00eanea.<\/li>
    • Wrap the dough in cling film and leave it in the fridge for at least 30 minutes.<\/li>
    • Melt the butter and let it cool.<\/li>
    • 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 \u2013 that is, until it is ready to cut.<\/li>
    • 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.<\/li><\/ul><\/div>
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      Grades<\/h3>\n\t\t\t\t\t
      • You can freeze the dough wrapped in cling film and bake for up to 3 months.<\/li>
      • Once baked, the cookies last for 20 days. As long as they are stored in a well-closed container.<\/li>
      • You have to do it in advance. Thus, you will always have a practical alternative for snacks at home.<\/li><\/ul>\n\t\t\t\t<\/div>