Italian breadsticks
Overview
Italian bread sticks are a special type of bread in northwestern Italy. The bread is in the shape of thin strips and is characterized by its crisp, hard and light taste. It is said that this kind of bread was deeply loved by Napoleon, the first French emperor; Italian breadsticks mainly use French special bread flour and durum wheat flour as the main raw materials. I don't have these raw materials. I only use ordinary high-gluten flour to make them. In addition, I added a little cocoa powder on my own initiative to add some color. The temperature of my oven is low. I decide the baking time based on the temperature of my own oven. The breadsticks taste good after baking and are still very crispy the next day. When eaten, they are dipped in Kewpie salad dressing for a unique flavor~~~~
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Ingredients
Steps
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Prepare all ingredients
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Add appropriate amount of water and olive oil to the bread machine, pour the sugar on one side, and pour the salt on the other side of the bread machine
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Pour the flour in, pour dry yeast in the middle of the flour, and stir until it reaches the expansion stage. You don’t need to stir for too long
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Let the kneaded dough rise in a warm place until it doubles in size
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Divide into small portions of 10 grams, roll into balls and let rest for 10 minutes
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Squeeze the exhaust with your hands, with the smooth side facing down
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Fold the dough in half from both sides to the middle
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Then pinch them together and stick them tightly
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Slowly roll into thin strips
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Put the thin strips into the baking pan and ferment for 20 minutes at a humidity of 70%
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The fermentation will double the original size. Preheat the oven to 230 degrees and bake for 15-20 minutes
