Ingredients for Italian Cheese Sticks: High-gluten flour 140g, dry yeast 2g, Kraft cheese powder 10g, salt 2g, water 85g, olive oil 13g. Surface decoration: egg yolk liquid a little, Kraft cheese powder a little.
Method: Step 1: Place all ingredients except olive oil into the bread machine container, select the dough function, and knead for 15 minutes. Then add olive oil to form a smooth dough. Ferment until a small hole made by dipping a finger in flour does not bounce back and the dough does not collapse (approximately 45 minutes to 1 hour).
Step 2: After fermentation, remove the dough and expel the air. Divide the dough into 8 equal parts, each about 30g, and let them rest under a damp cloth for 15 minutes.
Step 3: Roll the rested dough into an oval shape.
Step 4: Place the rolled dough horizontally on the work surface and roll it into a long strip, about 22cm in length, from the outside towards the body.
Step 5: Press and roll each section with the palm of your hand, dividing it into about 9 segments, being careful not to break it. The entire length should be around 25cm.
Step 6: Arrange the rolled cheese sticks neatly on a baking tray, ensuring some space between them. Place the tray in an oven preheated to 40 degrees with a cup of hot water at the bottom, and let it rise for about half an hour until it doubles in size.
Step 7: Brush the surface with egg yolk liquid and sprinkle with cheese powder.
Step 8: Bake in a preheated oven at 180 degrees for about 15 minutes. Turn off the heat when the surface is golden brown.
Cooking Tips for Italian Cheese Sticks: 1. Use as little flour as possible when shaping the dough to avoid cracks in the final product. 2. The above quantity yields about 8 cheese sticks per tray, but you can adjust the quantity according to your needs.
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