Rosemary Breadsticks

Overview

Fat fingers. Salty bread. The original sesame seeds or cheese powder were replaced with rosemary, and instead of being sprinkled on the surface, they were kneaded into the dough. When I was preparing the ingredients, I was surprised. How come the amount of salt is so large? 5 grams of salt is used for 125 grams of powder? According to the standard of 6 grams of salt per person per day, this pile of dough is basically enough. My hand went soft and I couldn't pour out the remaining gram. Later, I just regretted that my hands were not soft enough and the salty taste in my mouth was still so obvious. I always wanted to find something to dilute it.

Tags

• baking
• bread
• butter
• high gluten flour
• whole egg liquid
• dry yeast
• fine sugar
• fresh rosemary
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pick rosemary leaves

   

3. 3 Wash and chop

   

4. 4 Pour all ingredients except butter and rosemary into a basin

   

5. 5 Stir until slightly smooth and add butter

   

6. 6 Continue stirring until the film emerges

   

7. 7 Add rosemary

   

8. 8 Knead evenly,

   

9. 9 Basic fermentation until doubled in size

   

10. 10 Deflate, cut into 10 equal parts, roll into balls, and rest for 15 minutes

    

11. 11 Roll into a long tongue shape

    

12. 12 Roll up along the long side

    

13. 13 Place on baking sheet,

    

14. 14 Brush the surface with egg wash

    

15. 15 Cover with plastic wrap and ferment for 40 minutes

    

16. 16 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 20 minutes

    

17. 17 The surface is golden brown and comes out of the oven.