Parmesan Cheese Breadsticks 芝士面包棒

【Parmesan Cheese Breadsticks】
by MaomaoMom

These delicious parmesan cheese breadsticks are so light, flaky and soft, you got to try it.

Meal type: Bread
Prepare time: 60 minutes
Cook time: 15 minutes
Stand time: 3 hours
Level: Medium
Serves: 16 servings

Ingredients:
Dough:
1) 1 cup + 3 tbsp lukewarm water or milk (285g), 1 tbsp sugar (14g), 1.5 tsp fast rising yeast;
2) 1 tbsp corn or vegetable oil;
3) 2.5 cups unsifted all purpose flour (400g), 1 tsp salt;
4) ¾ cup + 1 tbsp butter (185g);

Filling:
5) ½ cup grated Parmesan cheese, 2 tbsp dried parsley;

Egg wash:
6) 1 egg, whisk well with 1.5 tbsp water.

Directions:

1: Measure all ingredients of Ingredient 3) into a bowl and mix well (Picture 1, right),
Measure all ingredients of Ingredient 1) into a measuring cup or a container, combine then let stand for 10 minutes (Picture 1, left). Stir in 1 tbsp oil, mix well then pour this yeast mixture into the flour bowl. Knead a few times to make a soft dough (Picture 2), don’t over knead. Cover with a damp cloth and let rise until doubled in volume (Picture 3).

2: While waiting for the dough to rise, cut the butter into thin slices and set aside at room temperature for 30 minutes.

3: After the dough has risen, chill the dough in a fridge for 20 minutes. Take out the dough and shape into a log on a floured surface. Press down and roll out into a 15×40 cm rectangle (Picture 4).

4: Lay butter slices on top to cover 2/3 of the dough, leaving an unbuttered border about ¼ inch wide. Fold the unbuttered 1/3 toward the center (Picture 5), then fold the opposite side to make a 3-layered dough (Picture 6). Turn 90 degrees and roll out into a 30×60 cm rectangle (Picture 7). Fold into thirds again (Pictures 8). Cover the dough with plastic wrap and chill for 15 minutes.

5: Take out the chilled dough and place on the floured surface. Roll out into a 30×60 cm rectangle and fold into thirds as in Step-4. Cover with plastic wrap and chill for 15 minutes.

6: Repeat the Step-5 two more times. Roll out the dough into a 30×60 cm rectangle. Quarter the dough into 4 equal rectangles (Picture 9). Brush each piece with egg wash (Picture 9). Mix ½ cup ground parmesan cheese and 2 tbsp dried parsley in a small bowl (Picture 10). Sprinkle evenly on two rectangles (Picture 11), cover with other two rectangles and press down gently (Pictures 12).

7: Cut each portion into 8 stripes (Pictures 13). Hold both ends and twist (Pictures 14) a few times. Place 16 pastries on 2 parchment paper lined baking sheets (8 per sheet), leaving about 2 inches between each pastry (Pictures 15). Cover with plastic wrap (best spray pam oil on the wrap) and chill immediately for 45 minutes.

8: Take out and brush with egg wash. Cover with plastic wrap again and leave in a warm place until volume of the breadsticks has doubled (Pictures 16). Preheat oven at 375F/190C. Bake for 12-14 minutes until golden.

Tips:
Store leftover breadsticks in an airtight container in the fridge. Reheat at 350F for 5 minutes before serving.

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