How To make Crispy Breadsticks
1 c Quick Mix (msg# 120121)
1/4 c Cornmeal or all-purp flour
1/4 ts Salt
1/4 c Milk or water
Sesame or poppy seeds, if Desired Preheat oven to 400F (205C). Lightly grease baking sheet. In a medium bowl, combine Quick Mix, cornmeal or flour, and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Shape into pencil-like strands 1/2 inch thick. Cut into 8- to 10-inch lengths. Roll in sesame or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes. Taken from "The Complete Make-a-Mix Cookbook" by Karine Eliason, Nevada Harward, and Madeline Westover
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INGREDIENTS:
All Purpose Flour= 1 kg
Carom Seeds= 1 tbsp
Yeast= 40 gm
Salt= 20 gm
Sugar= 30 gm
Bread Improver= 10 gm
Calcium Powder= 2 gm
Water= 430 ml
Margarine= 150 gm
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Bread Sticks | ब्रेड स्टिक्स | Sanjeev Kapoor Khazana
This homemade bread stick recipe is just what you need to accompany piping-hot soups in this rainy season.
BREAD STICKS
Ingredients
2 cups refined flour + for dusting
2 tsps fresh yeast
¼ tsp castor sugar
1 tsp salt
2 tsps carom seeds (ajwain)
2 tsps oil + for greasing
Method
1. Preheat the oven at 180˚C. Grease a baking tray with oil.
2. Take yeast in a bowl. Add sugar and 2 tbsps warm water. Set aside to activate the yeast.
3. Sieve flour in a large bowl, add salt and carom seeds and mix well.
4. Make a centre in the flour mixture and add the activated yeast and mix well. Add sufficient water and knead to soft dough. Add oil and knead again.
5. Dust flour on a worktop and divide the dough into equal portions. Roll each portion into thin medium sized sticks.
6. Dust little flour on the greased tray and transfer the sticks on tray. Set aside in a warm place for 10-15 minutes. Bake for 20 minutes or till golden.
7. Remove and set aside to cool down. Serve.
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[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
* Ingredients
300g (2 cups) All purpose flour
6g (1.5 tsp) Baking powder
2g (1/2 tsp) Baking soda
3g (1/2 tsp) Salt
1pc (55 g) Large Egg
15g (1 tbsp) Unsalted butter
130g (0.55 cup) Water
Oil temperature 190°C (375°F) --200°C (390°F)
Important tips
1. Because the baking powder will react when it meets hot water, so the water must be cold water.
2. After 10 minutes resting, knead and fold the dough to get a smooth surface. Shape the dough then rest at room temperature for 4 hours or keep it in the refrigerator overnight.
3. Make sure to sprinkle more flour on the mat to prevent sticking, roll it into a long strip and cut it into strips about 2.5-3cm wide.
4. Dip chopsticks in water and draw a line in the middle to make the middle stick together well. The sides should be separated to make the fried donuts look good.
5. The oil temperature control at 190 ° C (375 ° F) - 200 ° C (390 ° F), frying at high temperature
6. After the donuts float up, you should keep turning them over. When they are set and no longer expand, then do not turn them over and let them fry for a little longer on one side and then turn them over and fry the other side. In this way, the donuts will be more crispy. The butter in the dough can also makes the donuts more crispy.
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How to Make GRISSINI | The Real Italian Breadsticks
#breadsticks #olivegarden #grissini
How to Make GRISSINI | The Real Italian Breadsticks | This Ain't Olive Garden
Thus far, my only experience with Italian breadsticks has been of the Olive Garden variety. In other words, I've never had the real thing! Enter Eva, who's teaching me how to make my very own today...
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