Rosemary bread stick(mi die xiang mian bao bang )

Rosemary bread stick

Introduction:

"Fat fingers. Salted bread. The original sesame or cheese powder is replaced by rosemary, and it is not sprinkled on the surface, but kneaded into the dough. When preparing to use materials, I was surprised, how to use so much salt, 125 grams of powder will use 5 grams of salt? According to the standard of 6 grams of salt per person per day, this pile of dough is basically enough. A soft hand, the remaining gram can not pour out. Later, I just hate that my hands are not soft enough, and the saltiness in my mouth is still so obvious. I always want to find something to dilute it. "

Production steps:

Step 1: Materials

Step 2: rosemary leaves

Step 3: wash and chop

Step 4: pour all ingredients except butter and rosemary into the pot

Step 5: stir until smooth, add butter

Step 6: continue to stir until the film comes out

Step 7: add rosemary

Step 8: knead well,

Step 9: basic fermentation to 2 times the size

Step 10: exhaust, divide into 10 equal parts, round and relax for 15 minutes

Step 11: grow your tongue

Step 12: roll up along the long side

Step 13: put in the baking tray,

Step 14: brush the surface with egg liquid

Step 15: cover with plastic film and ferment for 40 minutes

Step 16: put in the oven, middle layer, 180 degrees up and down, bake for about 20 minutes

Step 17: the surface is golden, and it's out of the oven.

Materials required:

GAOJIN powder: 125g

Butter: 5g

Whole egg liquid: 12g

Water: 70g

Fine granulated sugar: 5g

Salt: 4 g

Dry yeast: 3 G

Fresh rosemary: 3 G

Note: there is no rosemary, you can use other spices instead, also can not use. The fermentation time is adjusted according to the air temperature. Generally, the dough is expanded to twice the size.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Die Xiang Mian Bao Bang