Grissini (Italian stick) Italian-style hard-faced stick. This golden crispy hard-faced stick is originated in Turin, Italy, and is now visible everywhere. Its size can be as small as a matchstick until the family The homemade knuckles are thick and thick. The Italian baker will use the remaining dough to bake the Grissini. You can also add some sesame or Poppy seeds to add flavor. The Allah sticks are colored, hot soup, each 3. Type sauce or pre-dinner is delicious.
After the butter has softened, mix it with powdered sugar and eggs and stir a little. Don't send it. Then, pour low-gluten flour and knead the dough
The kneaded dough is relatively dry. Because the water absorption of the flour is inconsistent, it may be necessary to adjust the amount of flour as appropriate to ensure that the kneaded dough can be agglomerated without being too wet. After kneading the dough, let it sit for half an hour.
Place the loose dough on the chopping board and knead it into a rectangular dough with a thickness of about 0.5 cm. When you are licking, you can sprinkle some flour on the chopping board to prevent sticking (in fact, it doesn't stick or stick)
Cut a good piece of dough into a strip of strips with a knife
Pick up the ends of a strip with both hands, twist a few turns, and put it in a baking tray covered with tin foil. (It can also be placed directly on the baking tray. Do not apply oil to the baking tray.)
Brush a layer of whole egg on the finished strip and bake it in the oven. The oven is preheated to 180 degrees and the baking tray is placed in the middle layer for about 25 minutes. Bake to the surface golden yellow
1. Because this dough does not use water, all the egg liquid is used to make the dough, so it will be more sticky when knead the dough. Coupled with the different water absorption of the different types of flour, the softness of the dough may be different. You need to adjust the amount of flour at your own discretion to make the dough a dry, less soft dough. If the dough is too soft, the cut will not be so beautiful. 2, the sugar powder in the formula, do not use fine sugar instead, otherwise the biscuits are not easy to maintain shape when baked. If you don't have powdered sugar, it can be used to grind fine sugar into a powder with a food processor. 3, do not apply oil to the baking tray, otherwise the biscuits are not sticky, it may be deformed when grilled, not so straight. 4. If you prefer to eat a harder biscuit strip, you can omit the butter from the recipe. If the butter is not used, add about 8 grams of egg liquid to the production. Still the same principle, the dry dough that is not too soft, but will not spread out. 5, the amount of egg liquid on the brush surface is very small, you can choose eggs that are slightly larger than 50 grams when making, when you make the dough, leave a little egg liquid to brush the surface.