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Source: 65°C 汤种面包 – 陳郁芬著 (Bread Doctor by Yvonne C)
Make: 9 breadsticks
Preparation: Baking tray [11 inches (28cm) x 14 inches (36cm)] or bigger
195g bread flour
90g plain flour
6g instant yeast
30g fine sugar
12g milk powder
60g egg (lightly beaten)
75g tangzhong/ water roux (refer to method in PAGE 3)
45g unsalted butter (at room temperature)
For egg wash:
1 egg yolk
1 tsp milk
Shredded cheese (any combination of mozzarella, cheddar and parmesan)
Fresh chopped parsley (or dried parsley)
Paprika powder (optional – for those who prefer spicy food)
- Place all the ingredients A & B into the mixing bowl. Fix on the dough hook and switch on the kitchen mixer. With low speed, let the machine mix (knead) the ingredients until well combined. Then change to medium speed and knead until the dough is elastic and the side of the bowl is clean.
- Add in butter. With low speed, knead until it is well combined with the dough. Then change to medium speed and knead till the dough is smooth and elastic (not sticky). Test the dough to see if it is well kneaded. (refer to note 1).
- Round the dough, transfer to a lightly greased bowl and cover with cling wrap. Let it rest for 40 minutes (at room temperature) until the dough is doubled in size. (Relative humidity is 75%, 28°C). Test the dough to see if it is ready. (refer to note 2)
- Divide the dough into 9 portions with 60g each. Round each portion into a ball shape and cover with cling wrap to let it rest for another 10 minutes (at room temperature).
- After resting, use your hands to flatten and deflate the dough. Then turn the dough bottom side up, use your hands to roll the dough up into an oval shape. Seal the ends tightly. Then roll it out into a stick about 20-25 cm long. Place on a baking tray and let it proof for another 40 minutes. (Relative humidity is 85%, 38°C). (refer to note 3).
- Preheat an oven at 180°C.
- Brush the dough with egg wash, sprinkle with cheese and chopped parsley. Bake at 180°C for 15 minutes.
- Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test” (refer to photo b). If your dough still has not reached this stage, continue kneading.
- With a flour dusted finger, poke hole in the centre of the dough until it reaches the bottom. If the hole remains, it’s ready. (refer to photo a)
- Place them on a greased baking tray and put inside an oven with door close. Switch on the oven light. Place a tray of hot water underneath the baking tray to increase the humidity level. Proof the dough until it is double in bulk, approximately 40 minutes. 5 minutes before the end of the proofing, remove it from the oven and preheat the oven.
- The length of breadsticks depends on individual’s preference. If you have difficulty rolling the dough to the expected length, let it rest for 5 minutes and continue.
- If the dough is too sticky to handle, dust your hands with flour. But do not add too much or else the bread will not be soft.
- Do not mix sugar and salt with yeast when measuring dry ingredients as they will draw the moisture from the yeast.