9:20 PM
Admin
Are arguably the most delicious I ever eaten grissini.
Ingredient:
- 500 gr faina
- 260 grams of what
- 50 gr ulei masline
- 7 g or 20 g fresh yeast
- An LGT RE
- 1 lgt Premiere
- marten de grau dur sau malai f fin (foil tip)
knead dough until elastic and obtain a compact that you put food wrapped in foil to rise for 1 hour:
Incense 1 ora:
overthrow the dough on a work plan liberally powdered with durum wheat flour or corn fff fine.
Make a roll you roll on all sides by durum wheat flour:
pieces cut with a knife right in size,
they start them into grissini. I hope very much to understand the process for forming these grissini bench but not in the air so I did some pictures with grissini made on the table because there was nobody to give me a picture while it spins in the air.
So, catch the piece of dough with both hands in the center and gently pull the dough until it stretches about 2 cm:
then move your fingers a few inches of where I gave first fried dough and pull back a little longer stretches:
If you ever jumped rope is easy to understand the third and last movement. Keep dough in the air ends and twisted it so easy to hit the center of dough to the work plan, just like when you jump rope:
If it breaks any grissini NOT to place a glue that will not get crispy. Put in pan and bake broken piece as is.
To summarize a bit: all three movements are working off the table, not on the table as shown in pictures. I photographed one explanatory grissini made it, the rest were worked out this plan. Each piece of dough scale before starting to work must be f well by rolling the durum wheat flour. As they do so out thinner crispier.
Now grisinele stuffing in preheated oven at 200 degrees for 25-30 minutes until golden brown:
The servim caldute, mutual, cum Vrem us. A pic subtirele never know the facetious Daca know about the incercati IASA super crunchy.
Pofta buna. Sunt excellent.
