Cheese Bread Sticks
Overview
I stayed at home during the vacation and continued to make bread. Today I wanted to try the effect of kneading the dough by hand, so I made another chive cheese breadstick. The bread flour really lived up to the cat’s expectations. I kneaded it easily for 30 minutes and got a very beautiful glove film. Although I haven’t done this work for a long time. , my arms are really a bit sore, but it’s worth it. Not only does the bread taste soft in the mouth, but its charm lies in the rich milky cheese. The mini shape can be held in the hand elegantly and tasted slowly. It can satisfy several wishes at one time. It’s a little tiring, but it’s definitely worth it.
Tags
Ingredients
Steps
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Put the flour, egg liquid, salt, sugar, yeast and milk into a basin and knead the dough.
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Knead until the dough is elastic, shiny, and can be gently stretched, add butter and continue kneading.
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It is enough until you can easily pull out a film that is not easy to break.
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After rolling into a ball, put it into a basin, cover it with plastic wrap, and carry out the first fermentation.
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When the dough has risen to 2.5 times in size, dip your fingers in flour and poke holes in the dough without rebounding or shrinking, which means the first fermentation is successful.
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Then take out the dough, knead it to deflate the air, divide it into doughs of the same size, cover with plastic wrap, and let it ferment for 15 minutes.
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Then roll the fermented dough into a long strip and place it on a baking sheet lined with tin foil, keeping the distance between the dough, for the second fermentation.
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When the noodles have risen to 2.5 times in size, add the custard sauce.
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Sprinkle with grated cheese.
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Put in the preheated oven, 180 degrees, 15 minutes, middle layer, upper and lower heat.
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After baking, take it out and enjoy.
