Grissini (a la bang )

Grissini

Introduction:

"Today, my second oven work: alabang. When I heard the name, Zhu Xiaobao asked me, what is" alabang "for my mother... Er ~ a row of crows flew over my head..." baby, wait for my mother to go home and Baidu will tell you "I'm losing face in front of my baby... When I go home, I'll mend my knowledge quickly... The following is from Du Niang:" Grissini (alabang) Italian hard noodle stick A kind of golden crisp hard dough stick originated from Turin in Italy, and now it can be seen everywhere. Its size can range from matchstick like small to home-made knuckle like thick. Italian bakers will use all kinds of leftover dough to bake Grissini, or add sesame or poppyseeds to add flavor. It is said that whether it is salad or hot soup, the ala stick can be used for cooking All kinds of dip sauce or pre dinner wine are very delicious! Ha ha ha ha ~ ~ "

Production steps:

Step 1: preparation materials: 130 grams of low gluten flour, 1 egg, 30 grams of powdered sugar, 10 grams of butter

Step 2: soften butter with water, add sugar powder and eggs, stir well

Step 3: pour in the low powder

Step 4: knead the dough and let it stand for half an hour

Step 5: the relaxed dough is rolled into a rectangular patch with a thickness of about 0.5cm on the silicone pad

Step 6: then cut into strips with a knife

Step 7: pick up both ends of a long strip with both hands and twist them in opposite directions for several turns

Step 8: put it in the baking tray and brush with egg liquid

Step 9: brush all

Step 10: preheat the oven, middle layer, 180 degrees, heat up and down for 20 minutes, until the surface is golden (according to the temperament of your oven)

Materials required:

Low gluten flour: 130g

Egg: 1

Sugar powder: 30g

Butter: 10g

Note: very fragrant, very hard, very crispy snacks... It's also your prescription, still zero failure

Production difficulty: simple

Process: firing

Production time: several hours

Taste: milk flavor

Chinese PinYin : A La Bang