Grissini (a la bang )

Grissini

Introduction:

"There has been no market for crisp and hard biscuits, and the toothless alabang can only lie on the books, waiting for it to get up, which may never be possible. There is always a result of waiting. In the warm and cold spring, alabang finally waited until the moment of blooming. In fact, I'm very confused. Why do we all have to do a twist in making Alabama sticks? Jun Zhi's alabang likes this kind of crispy and hard feeling. However, is it a light sweet taste? Beyond the sweetness, I don't think I'll have a second one, but on the sweetness, I'll have a second one at most. Light, in my explanation, should be when if there is nothing, seems to have nothing, need to touch things. The biscuit is down, and the sweetness is still in the mouth. I'm sorry, it's not my taste. "

Production steps:

Step 1: Materials

Step 2: soften the butter, add the powdered sugar and eggs, and stir slightly

Step 3: pour in the flour

Step 4: knead for half an hour

Step 5: roll it into a rectangle 0.5cm thick and 10cm wide

Step 6: cut into strips 0.5cm wide

Step 7: twist twist twist

Step 8: place it on a tin foil baking tray

Step 9: Brush egg liquid on the surface

Step 10: put in the oven, middle layer, heat 180 degrees up and down, bake for about 25 minutes,

Step 11: the surface is golden, and it's out of the oven

Materials required:

Low gluten powder: 130g

Egg: 1

Powdered sugar: 30g

Butter: 10g

Note: kneaded dough is dry and slightly hard. If the egg is too big and the dough is too soft, add flour appropriately. The amount of sugar can be adjusted according to your preference

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : A La Bang