Pan de Queso y Jalapeños| Pan Casero| Pan Artesanal | El Blog de Pita

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for heart health.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

In a mixer, combine 135 ml of water, 4 g of dry yeast, 200 g of all-purpose flour, 2 g of bread improver, and 4 g of salt.

Mix on low speed using the dough hook, then increase the speed and knead for 20 minutes.

After kneading, add 80 g of grated manchego cheese and 40 g of sliced jalapeños; knead until incorporated.

On a clean surface, sprinkle some flour and shape the dough into a ball.

Divide the dough into two equal parts and shape each part into a ball.

Transfer the dough to a baking tray lined with parchment paper and drizzle a little olive oil on top of each portion.

Cover the tray with a damp cloth and let the dough ferment for about 1.5 hours.

20 minutes before the fermentation is complete, preheat the oven to 220°C (428°F) and place a tray in the bottom of the oven.

After 1.5 hours of fermentation, make cuts on the top of the dough with a razor blade.

Spray a little water on top of the dough using a spray bottle.

Place ice cubes in the tray that was preheated in the oven, then place the dough in the oven.

Bake at 200°C (392°F) for 25 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens