Rosemary Breadsticks

Rosemary Breadsticks

by Food·Color

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Fat fingers. Salty bread.
Replace the original sesame or cheese powder with rosemary, and not sprinkle on the surface, but knead into the dough.
When preparing the ingredients, I was surprised, how can I use such a large amount of salt, and 125 grams of powder would actually use 5 grams of salt? According to the standard of 6 grams of salt per person per day, this pile of dough is basically enough. The hand softened, and the remaining one gram could not be poured out. Later, I only hate that the hands are not soft enough, and the salty taste of the entrance is still so obvious, I always want to find something to dilute it. "

Rosemary Breadsticks

1. Materials

Rosemary Breadsticks recipe

2. Rosemary picking leaves

Rosemary Breadsticks recipe

3. Wash and chop

Rosemary Breadsticks recipe

4. All the ingredients except butter and rosemary are poured into the basin

Rosemary Breadsticks recipe

5. Stir until slightly smooth, add butter

Rosemary Breadsticks recipe

6. Continue to stir until the film comes out

Rosemary Breadsticks recipe

7. Add rosemary

Rosemary Breadsticks recipe

8. Knead well,

Rosemary Breadsticks recipe

9. Basic fermentation to 2 times larger

Rosemary Breadsticks recipe

10. Exhaust, divide into 10 equal parts, round, relax for 15 minutes

Rosemary Breadsticks recipe

11. Roll out into a tongue shape

Rosemary Breadsticks recipe

12. Roll up along the long side

Rosemary Breadsticks recipe

13. Place in the baking tray,

Rosemary Breadsticks recipe

14. Brush egg liquid on the surface

Rosemary Breadsticks recipe

15. Cover with plastic wrap and ferment for 40 minutes

Rosemary Breadsticks recipe

16. Put it in the oven, on the middle level, fire up and down at 180 degrees, and bake for about 20 minutes

Rosemary Breadsticks recipe

17. The surface is golden and baked.

Rosemary Breadsticks recipe

Tips:

If there is no rosemary, you can use other spices instead or not.

The fermentation time is adjusted according to the temperature. Generally, it is enough to ferment until the dough expands to twice the size.

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