Sweet bread sticks (reflexed crispy skin) [PH and Cobbler Series III]

Published May 24, 2022 at 13:28pm ET


Sweet bread sticks (reflexed crispy skin) [PH and Cobbler Series III]

Its a bread stick, rather a thousand-layer crisp stick to wrap the crust accurately in the outer skin, so that it can be more instant at the entrance. In PHs words, its "instant crispness at the entrance", "salt-free butter (softening) 400G medium powder 225GB, 188G salt water, 188G salt, 12 tablespoons white vinegar, 450G butter (melting) 115G.

Food Material List

  • 1 Salt-free butter (softening)a 400g
  • 2 Medium powder a 225g
  • 3 Water B 188g
  • 4 Salt B 2 spoons
  • 5 White vinegar B Twelve spoons
  • 6 Medium powder B 450g
  • 7 Butter (melted)b 115g

Operational steps

  • 1 1. Oil skin: butter is completely softened, stirred and dispersed with a scraper until smooth, added with medium powder, mixed with a scraper by pressing and turning, into oil dough, put into food bags, into 15*15CM cubes, refrigerated for more than an hour and a half.
    Sweet bread sticks
  • 2 2. Water skin: water + salt + white vinegar mixed, butter melted and cooled, and medium powder mixed into granules, divided into liquid mixtures, stirred into a ball, kneaded into a tub, put into food bags, into 12*12CM blocks, refrigerated for more than an hour and a half.
    Sweet bread sticks
  • 3 3. Oil dough is put on a table with enough thin flour, and the surface of oil dough is also sprinkled with flour. If the dough is too hard to roll out, press a row of parallel grooves with rolling sticks (which can soften the dough). Roll the oil dough into a rectangle of about 18*30CM, rolling in four directions. Open, and roll both sides. If its slightly sticky, sprinkle dry powder on the table and dough again, and finally stand on the table.
    Sweet bread sticks
  • 4 4. Take the dough out of the refrigerator and roll it a little shorter than the short side of the dough. Place it under the dough. Fold the dough off and cover it tightly. Make sure that the dough is wrapped in every corner of the dough. At the same time, tap it gently with the rolling stick. Beat each corner of the whole dough into a square, about 20*20CM, and then wrap it in a plastic wrap and put it in the refrigerator for at least an hour.
    Sweet bread sticks
  • 5 5. First folding: Put the dough on a fully floured table. The dough surface is also floured. Roll the dough in four directions, requiring that the dough be rolled in both directions. Be careful not to roll it to the edge (lest the oil skin be easily rolled out and separated from the water skin inside). Finally, when the dough is three times the length and width, the dough should be rolled out. The top 1/4 and the bottom 1/4 fold down and up, respectively, like a quilt, and then fold up to get a quadruple dough (cut off the uneven head and tail before folding), brush off all the excess flour, then wrap the dough and refrigerate it for at least an hour.
    Sweet bread sticks
  • 6 6. Second folding: Turn the side that looks like the spine of a book to the left hand and repeat the first folding step (cut off the uneven head and tail before folding). This time, the oil skin will not stick as it did when folding first. The water skin and the oil skin are closely folded together, which is easier to operate. When the dough needs to stick, sprinkle thin powder boldly and finish. After double folding, brush off the excess powder, wrap it again and put it in the refrigerator to relax for 8 hours. If there is no time, it will last for at least 3 hours.
    Sweet bread sticks
  • 7 7. Last folding: This time, fold dough in half and fold it on the left hand side, rolling it three times as long as before (folding place must be close together, this time is easier to operate), brush off excess powder, wrap it up and refrigerate for at least 30 minutes.
    Sweet bread sticks
  • 8 8. Plastic: Relax the dough for 30 minutes, roll it to the desired thickness, sprinkle sugar on the dough, press it lightly with the rolling stick, in turn, sprinkle sugar with the rolling stick, press it lightly with the rolling stick, then move it to the baking pan and refrigerate it for 30 minutes, cut it into 1.5 cm wide strips, twist it slightly, and then loosen one circle or two. Close to the bottom of the baking pan, two strips between the reserved width of 2 cm expansion space, so filled, the extra strips with another baking pan, put in the refrigerator for refrigeration.
    Sweet bread sticks
  • 9 9. Baking: The oven is preheated at 220 degrees. After preheating, the baking pan is changed to 190 degrees. The baking time is about 15 minutes. When the sugar granules are coked, they can be taken out and put on the cooling rack for cooling.
    Sweet bread sticks
  • 10 Finished product drawings
    Sweet bread sticks

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Healthcare food category

Oven recipes, Snacks, Snack, Meat 1, Children and adolescents diet


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