#aca烤明星大赛#italian Breadsticks
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
Italian breadsticks originated in Turin and the foothills of Italy, and became synonymous with crisp and long Italian breadsticks. "
"There are two ways to shape breadsticks. One is to knead a piece of dough at a time, knead it to the required length, then put it in a baking tray to ferment, and finally bake. If you want each breadstick to be unique If it does, then this is a good method, but if the production volume is large, it will be very time-consuming to do so."
A good way to "when you need to make a lot of breadsticks" is to roll the dough into large slices and then cut into thin strips. There is not a lot of breadsticks to make, but lazy people are always reluctant to let go of time-saving methods. I was not willing to roll the dough thinly, fearing that the cut breadsticks would exceed the capacity of the baking pan. Sprinkle with sesame and poppy seeds before cutting into strips, which saves trouble. When moved into the baking tray, the breadsticks will be naturally stretched and elongated, and as a result, all breadsticks are different from each other and have unique characteristics. This lazy method can also create a unique effect, and not necessarily the same as mass production.
The sticks are crispy and fragrant. . . . "
"There are two ways to shape breadsticks. One is to knead a piece of dough at a time, knead it to the required length, then put it in a baking tray to ferment, and finally bake. If you want each breadstick to be unique If it does, then this is a good method, but if the production volume is large, it will be very time-consuming to do so."
A good way to "when you need to make a lot of breadsticks" is to roll the dough into large slices and then cut into thin strips. There is not a lot of breadsticks to make, but lazy people are always reluctant to let go of time-saving methods. I was not willing to roll the dough thinly, fearing that the cut breadsticks would exceed the capacity of the baking pan. Sprinkle with sesame and poppy seeds before cutting into strips, which saves trouble. When moved into the baking tray, the breadsticks will be naturally stretched and elongated, and as a result, all breadsticks are different from each other and have unique characteristics. This lazy method can also create a unique effect, and not necessarily the same as mass production.
The sticks are crispy and fragrant. . . . "
