Grissini (a la bang )

Grissini

Introduction:

Production steps:

Step 1: soften the butter, mix with powdered sugar and eggs, stir slightly, do not stir. Then pour in the low gluten flour and knead it into a dough

Step 2: the kneaded dough is relatively dry. Make sure that the kneaded dough is not too wet and soft. Knead the dough and let it rest for half an hour

Step 3: put the loose dough on the cutting board and roll it into a rectangular dough about 5mm thick.

Step 4: cut the rolled dough into strips with a knife, not too thick

Step 5: pick up both ends of a long strip with both hands, twist it a few times, and then put it on the baking tray covered with tin foil.

Step 6: brush a layer of egg liquid on the prepared strip, and you can bake in the oven. Preheat the oven to 180 degrees, bake in the middle for about 25 minutes, until the surface is golden

Materials required:

Low gluten flour: 130g

Egg: 1

Sugar powder: 30g

Butter: 10g

Note: Tips: A. when I put the twisted strip on the baking plate, the distance was too close. As a result, several sticks stuck together after baking. B. when I put the dough loosely, I didn't cover anything. Later, I found that the moisture was distributed. I don't know if it would be better to cover something.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : A La Bang