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1
Boil the edamame in salted water.
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2
Remove the beans from the pods and weigh out 50 g. Cut the cheese into 8 mm cubes.
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3
Place the flour, salt, yeast, and malt powder into a bowl.
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4
Pour in the water and use a rubber spatula to combine.
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5
Once the powder is incorporated and the dough forms a ball, cover with plastic wrap and let sit for 20 minutes at room temperature.
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6
(This is the autolyse method)
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7
Fold the sides of the rested dough into the center and use a rubber spatula to punch it down several times.
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8
Repeat this process (rest 20 minutes, punch several times) twice for a total of 3 times.
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9
Form a neat round ball and let it rise.
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10
Once it has doubled in volume, it is done rising.
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11
Place onto a floured surface with the seam side facing up.
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12
Form into a square.
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13
Skip the rest time and move right on to folding in the ingredients.
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14
Leaving 1/3 of the dough free, place the edamame and cheese on the dough.
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15
Sprinkle with black pepper to taste.
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16
Fold over 1/3 of the dough toward the center and then fold over the opposite 1/3.
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17
Leave 1/3 of the dough on the left side free and place the remaining edamame and pieces of cheese on the right side.
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18
Sprinkle with black pepper.
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19
Fold into thirds starting with the left side.
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20
Tightly seal the seams, then flip it over.
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21
Let it sit for 10-20 minutes.
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22
Use a knife or bench scraper to divide the dough into 8 portions.
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23
They don't have to be neat or equal, just randomly cut them.
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24
Let rise a second time for 20-40 minutes.
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25
Preheat the oven to a high temperature (250-300C) with the baking tray inside.
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26
After the dough has risen, use a tea strainer to coat with flour.
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27
Use a razor or knife to slash the tops in a cross pattern.
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28
Place the dough into the oven and mist with water.
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29
Shut the oven door right away.
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30
Bake for 15-20 minutes at 250C.
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31
When freshly baked, the outsides are crunchy and the insides are moist and springy.
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32
The cheese is gooey and amazing.
