Tuscan breadstick twists
Ingredients
- 3 kg
- TUSCAN MIXTURE
- 4 kg
- WATER FOR SOAKING
- 10 kg
- WHEAT FLOUR TYPE 550
- 1,5 kg
- DRIED TOMATOES
- 0,25 kg
- SALT
- 0,3 kg
- YEAST
- 0,2 kg
- BAKING AGENT BUN
- ok. 2,8 kg
- COLD WATER
- 3 kg
- MARGARINE PUFF PASTRY 80% ESPERTO
- 1 kg
- WHITE SESAME
- 1 kg
- BLACK CARAWAY SEED
A method of preparing
1
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 23 - 24°C
Weight of the cake: according to the plant
Final fermentation: 35 - 40 min
Baking temperature: 230 - 210°C
Baking time: according to weight
2
From all the ingredients above prepare a cake. Divide into the appropriate size of the press.
3
Roll out the dough into a rectangle and apply plasticized margarine on two-thirds of the surface. Roll out the finished cake 3 x 3.
4
After the last rolling, gently grease the dough with water and sprinkle with sesame
5
Then turn the cake to the other side and grease with the chosen decor.
6
Cut out rectangles, from which you need to form favors or fingers.
7
Bake with a gentle steam chamber.
Bon appétit!
