Ala stick -- Italian style hard noodle stick

Ala stick -- Italian style hard noodle stick

Introduction:

"Finger biscuits are children's favorite when they were young. I sum up that it must be because of its shape and convenience to take and eat. But when adults eat it, its crispness is far from enough. Once they accidentally eat a kind of crispy hard noodle stick, they suddenly have a good feeling. After that, ALA stick has replaced finger biscuits in my heart."

Production steps:

Step 1: introduce the low gluten flour into the container

Step 2: mix the powdered sugar, softened butter and eggs

Step 3: stir a little.

Step 4: pour the mixed flour on the kneading pad, and use the scraper as an assistant

Step 5: knead it into a dough by pressing

Step 6: the dough is dry. Because the water absorption of flour is not consistent, it may be necessary to adjust the amount of flour to ensure that the kneaded dough can form a dough without being too wet and soft. After kneading into dough, wrap it in plastic wrap and let it rest for half an hour.

Step 7: put the loose dough on the chopping board and roll it into a rectangular dough with a thickness of about 0.5cm. You can sprinkle some flour on the chopping board to prevent it from sticking (in fact, it's not very sticky if you don't sprinkle it).

Step 8: cut the dough into strips with a knife.

Step 9: pick up both ends of a strip with both hands and twist it several times

Step 10: put it in the greased paper baking pan. (just oil the baking pan)

Step 11: brush a layer of egg liquid on the prepared strip, and you can bake in the oven

Step 12: brush a layer of egg liquid on the prepared strip, and you can bake in the oven

Step 13: preheat the oven to 180 degrees in advance, put the baking tray in the middle, about 25 minutes

Step 14: bake until golden on the surface

Step 15: Delicious

Step 16: add packaging

Step 17: Delicious

Materials required:

Low gluten powder: 130g

Egg: 50g

Powdered sugar: 30g

Butter: 10g

Note: Tips: 1, because this dough does not use water, all use egg liquid to mix the dough, so it will be a little sticky when kneading into dough. In addition, different varieties of flour have different water absorption, and the dough softness may be different. You need to adjust the amount of flour to make the dough dry and not too soft. If this dough is too soft, the cut will not be so beautiful. 2. The sugar powder in the formula should not be replaced by fine granulated sugar, otherwise it is not easy to keep the shape of the biscuit when baking. If you don't have powdered sugar, it's OK to grind it into powder with a food processor. 3. Don't oil the baking tray, otherwise the biscuit will not stick firmly, and it may deform when baking, and it won't be so straight. 4. If you prefer a harder biscuit stick, you can omit the butter from the recipe. If you don't use butter, add about 8 grams of egg liquid when you make it. Still the same principle, knead not too soft, but also will not spread the dry dough. 5. The amount of egg liquid needed to brush the surface is very small. You can choose eggs slightly larger than 50g when making dough, and leave a little egg liquid for brushing the surface when making dough.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet