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Verna wheat parcels and pear jam


Here is my first experiment with the Verna wheat flour. In reality I would have liked to “package” some fresh pasta but I'm waiting for the peach to reopen to prepare what I have in mind πŸ˜‰ So I tried my hand at a recipe that I had saved for a long time, from a blogger friend who loves to use organic products, alternative flours and I think you will appreciate this reply. I modified the ingredients and doses a little, in short I reworked it starting from Verna wheat flour which is type 2 and stone ground. I halved the doses of Lizzy and the result was 10 small bundles for breakfast or better yet as a snack πŸ™‚

The result was particularly appreciated: I filled these parcels with freshly made pear jam because pear trees in the countryside happen to be particularly productive… so get ready for some other suggestions based on this fruit.

But let's get back to the dumplings, the dough didn't rise very well, instead of leaving them in the oven after packaging I forgot them on the table in the middle of the house but during cooking and during the taste test we had no doubts: delicious! The flour is really full of aromas and also gives a warm brown color to the dough. In short, first test passed! New experiments coming soon…

Verna wheat parcels and pear jam

  • 150 g of Verna wheat flour
  • 1 large egg
  • 80 g of butter at room temperature
  • 4 g of organic dehydrated yeast
  • 15 g of brown sugar
  • a pinch of salt
  • pear jam (Who)

Dissolve the yeast in a little water and sugar and wait for foam to form on the surface (about 10 minutes). Pour the flour, the yeast dissolved in water and the sugar into the planetary mixer and mix. Then add the egg and let it absorb completely.
Add the salt and the butter in pieces, and work at medium speed, absorbing the butter little by little. Once the butter is incorporated the dough will begin to come away from the sides. At this point, take the dough and work it on a floured surface.
Make a ball, place it in a bowl and let it rest in the fridge for a couple of hours.

Take the dough and work it again on a floured surface. Roll out the dough rather thinly (as if it were a pizza) into a rectangle and cut out 5 strips. Cut them in half to obtain rectangles of approximately 10/12cm x 6cm.
Pour a teaspoon of jam in the middle of the strips, close one side of the strip over the jam and then the other side over the first. Lightly flatten and place the parcels on a baking tray covered with baking paper.

Leave the parcels to rest in a warm, sheltered place for 2/3 hours (depending on the temperature of your home). The parcels will have to double their volume. Once this time has elapsed, bake at 180Β° for 10 minutes or until the surface is golden. (for 10 parcels)

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