What is grissini in cooking, how are they made? Energy value, composition, benefits and harms to the body. How are breadsticks eaten and what is prepared from them? Product history.
Grissini is a stick-shaped product of Italian cuisine, baked goods. The taste depends on the additives - spices, spices, olives or other condiments. The texture is crumbly, the crust on the surface is golden. For the manufacture of bread sticks, yeast or yeast-free dough is used. Measurements are approximately the size of a pencil.
How are grissini made?
There are many ways to make grissini breadsticks. If the goal is to supplement the diet with a tasty product, then instead of flour, use bran with the addition of wheat gluten, whole grain or peeled grinding. In the case when bread is replaced by bakery products, wheat flour of the highest grade is used.
How to make grissini:
- Breadsticks made from high-grade wheat flour … The dough is kneaded in a bread maker. Pour in 250 ml of warm water and 2 tbsp. l. olive oil. Pour 400-450 g of flour (if the dough is too thin, add it), 1 tbsp. l. sugar and 0.5 tsp. salt, 0, 4 tsp. baking fast yeast. They put on the "Kneading" mode, after the sound signal add 2 tbsp. l. sesame seeds and crushed sunflower seeds. The finished dough is allowed to stand for another 30-40 minutes, wrapped with cling film, and then rolled 2-3 times into the layer. A baking sheet is greased with sunflower oil. Cut a layer of dough into thick noodles, spread it on a baking sheet so that there are gaps. Leave to rise. After 15 minutes, sprinkle with water from a spray bottle and bake at 220 ° C. To cook grissini like store-bought - golden, soft on the inside and with a crunchy crust on top, turn on convection. You can taste it in 15-20 minutes.
- Grissini from 2 grade wheat flour … Put the dough: 20 g of yeast, 2 tsp. cane sugar, half a glass of liquid - a mixture of warm water and milk. After 20 minutes, when a frothy cap appears, pour everything into a glass of sifted flour and add some salt. Knead the dough, gradually adding flour (usually another 2-3 glasses are required so that it does not stick to your hands). The mixture is allowed to come up 2-3 times, periodically lowering it. While the oven is warming up to 210 ° C, form a sausage from the dough, cut into pieces and pull each of them into a stick, rolling it between the palms. Spread out on a baking sheet covered with parchment, leave for 15-20 minutes, turning over if necessary.
- Wholegrain Yeast-Free Grissini Sticks … In a bowl - ceramic or enamel - pour 100 ml of water and 150 ml of olive oil and white semi-sweet wine, stir in 1 tsp. sugar and salt, 0.5 tsp. baking soda, a handful of Provencal herbs and some ground black pepper. Baking powder is added to 500 g of flour. Both compositions are mixed, only the flour is poured in a thin stream so that no lumps appear. When the dough becomes completely homogeneous, it is allowed to rest under a linen towel or cotton cloth so as not to wind out. At this time, sesame and flax seeds are poured onto a wide tray, sprinkled with a spray bottle. Tear off a piece of dough, form the desired shape with your hands, then roll it in a wet seed and spread it on a baking sheet covered with parchment. Bake for 30 hours at 180 ° C.
- Grissini made from rye flour … The onion is chopped and fried until golden brown in sunflower oil. The dough is kneaded without dough, first combining 1 tsp. fast yeast and the same amount of salt, 1 tbsp. l. sugar, 3-4 tbsp. l.olive oil, and then adding rye flour - you will need about 2, 5 cups. Sticks are formed, as in the above recipes, rolled in sesame seeds mixed with a small amount of salt. Bake as in recipe # 2.
- The classic grissini recipe … Allow to come up with a dough of 15 g of fast yeast, a small amount of flour and warm water, 1 tsp. Sahara. Stir in 500 g of wheat flour - the variety does not matter, pour in a little less than a glass of flour and add 1 tsp. salt. The mixture is allowed to come up 2-3 times, periodically kneading. Put the dough in a greased container. The sticks are shaped and baked, as already described, on a sheet covered with parchment. From this amount of products, 800 g of dough are obtained.
- Puff pastry grissini … For the base, take the dough made according to the classic recipe. They are rolled into a layer, greased with butter, rolled up, greased again and rolled into a tight roll. Roll out, and the whole process is repeated. The roll is wrapped in cling film and put on the refrigerator shelf. After 3 hours, not earlier, roll the chilled batch into a not very thin layer, cut a wide and long "noodles", 3 mm, twist with a spiral. Bake in an oven preheated to 200 ° C on parchment until golden brown.
You can experiment with the classic Italian grissini recipe:
- Stir in chopped olives - 7-8 pieces, and then cut the dough and form sticks;
- Add a little tomato juice and pieces of sun-dried tomatoes, in this case you will have to add a little flour so that the dough does not change its consistency;
- Pour in dried garlic and oregano.
Before wrapping the blanks with spirals, you can grease them with jam, sprinkle with candied fruits, grated cheese or fried bacon. These breadsticks can be considered a complete meal, dessert, or snack.
