Cheese Breadsticks
1.
Mix all the ingredients together and knead into a dough. Put the dough on the work surface and knead vigorously for 8-10 minutes until the surface of the dough is smooth and feels full of elasticity; cover the dough with plastic wrap or a damp cloth, and leave it in a warm place to rise for 40 minutes to 1 hour until the dough is volume Doubled
2.
After the fermented dough, press out the air inside with your hands, knead it again into a circle, wrap it in plastic wrap or cover with a damp cloth, and let it proof at room temperature for 15 minutes; put the proofed dough on a floured chopping board. Use a rolling pin to roll out into a rectangle (this time you can preheat the oven)
3.
Cut the rolled dough into thin strips with a width of 1cm. Cut about 20 strips; place the cut thin strips on the baking tray. If the thin strips are shorter, you can slowly stretch them by hand. The length of each thin strip is about 25cm. Put the baking pan into the preheated 200℃ oven, middle level, bake for about 15 minutes, until the surface is golden brown and ready to be out of the oven
Tips:
1. The English name of Parmesan cheese powder is grated parmesan cheese. If Parmesan cheese powder is not available, other types of cheese powder can also be made, with different tastes and colors. Such as golden cheese powder;
2. For this bread stick, although the dough does not need to be kneaded to the expansion stage like ordinary bread, knead it for a while until the dough is smooth and full of elasticity, and the taste will be good;
3. The granulated sugar in the formula is to provide energy for the growth of yeast and make the dough better ferment;
4. Please seal and store the unfinished breadsticks, which can keep for about 1 week. If the breadsticks absorb moisture and become soft during storage, put them in the oven at 180°C for about 3 minutes to restore their crispness.
