Parmesan Grissini - Thermomix Recipes from Steph

Parmesan Grissini

This recipe is from Rick Lavendar, Group Leader Victoria

75g ungrated parmesan cheese
50g unsalted butter
200g whole milk
1 Packet of dried yeast
375g bakers flour
10g sea salt

Preparation:
Chop the parmesan into walnut sized cubes, place into the Thermomix bowl and grate on speed 10 for 4 seconds.   Transfer the grated parmesan into a bowl and set aside

Place the butter in the Thermomix bowl and chop on speed 5 for 2 seconds.
Melt the chopped butter at 90 degrees on speed 1 for 2 minutes. Add 200g of whole milk and your Thermomix bowl temp should be registering 37 degrees
Add your packet of yeast, flour, salt and parmesan. Stir on speed five for 3 seconds. Now knead the mixture on interval setting (the wheat symbol) for 4 minutes.

Turn the dough out onto a clean surface and stretch into an A4 sized rectangle
Work your way over the entire surface of the dough making deep indentations with eight fingers at once. When the surface of the dough is covered with indentations, fold it in half  turn it ninety degrees, stretch it out to an A4 sized rectangle and repeat the indentation making process again.
Place the dough in a bowl, cover with a damp tea towel and leave in a warm place for 30 minutes.

Turn on your oven now to 180 degrees.

Repeat the dimpling and folding process and leave to rise in the covered bowl again for another 30 minutes.  Cut the dough in half and roll each half out into a large rectangle about 30cm or more on its long side. Slice this rectangle of dough into 1cm wide strips.

Now roll the strips one at a time on the work surface with your hands to form long thin sausages (like with plasticine) Press down on one end to create a flattened spoon shape. (I don’t know why)

Place on a non stick baking tray, big enough to accommodate your breadsticks and rest them for 10 minutes.  Bake for ten to fifteen minutes until golden brown, keep checking them.

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment