Crispy Melon Bread Sticks
95 grams ○Cake flour
10 grams ○Bread (strong) flour
10 grams ○Whole wheat flour
1/3 tsp ○Baking powder
47 grams Unsalted butter
40 grams Sugar
170 grams ◎Domestically produced strong bread flour
30 grams ◎Cake flour
95 grams ◎Water
20 grams ◎Sugar
13 grams ◎Unsalted butter
8 grams ◎Skim milk powder
3 grams ◎Salt
2/3 tsp Dry yeast
1 Granulated sugar
<Cookie dough> Mix ○ ingredients and sift twice. Bring unsalted butter and egg to room temperature.
In a big bowl, put unsalted butter and whip up with a whisk until it gets creamy. Add the sugar in three batches and mix well every time.
Beat the egg and add to step 2 in three batches. The mixture easily separates so mix well after every addition.
Change to a spatula and add all sifted floury ingredients from step 1 at once. Mix with a cutting motion until it combines.
Divide the dough into 6 and place on a big sheet of plastic wrap. Roll out each piece into 22 x 4 cm. Let them rest from 3 hours to overnight in the refrigerator.
<Bread dough> Put ◎ ingredients in a bread maker, with the yeast in the yeast compartment. Let it do its job until the first proofing is done.
Take out the dough and divide into 6, and shape into balls. Cover them with a damp cloth and rest them for 10 minutes.
Punch down the dough and roll out into rectangular shapes. Roll them up from the front and seal the edges. Roll the sticks until they are 20cm long.
Sprinkle granulated sugar on the surface of cookie dough from step 5 and cover the bread dough from step 8 with the cookie dough. Let the rolls rise a second time in a warm place, being careful they don't dry out.
Bake for about 15 minutes in a preheated oven at 210℃. Then they are done.
This is a cross section. Crispy dough x fluffy bread dough.
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