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Cheese Sticks
Ingredients
| Flour | 50% | 5000 g |
| Vitason Méditerranée 50% » | 50% | 5000 g |
| Butter | 5% | 500 g |
| Fresh Yeast | 5% | 500 g |
| Water approx. | 54% | 5400 g |
| Laminate | ||
| Laminate Butter | 40% | 4000 g |
| Decoration | ||
| Grated Old Cheese | 10% | 1000 g |
| Working method | |
| Kneading | Mix all ingredients into a dough which is not quite well developed |
| Dough temperature | Approx. 23ºC |
| Dough rest | Approx. 10 minutes |
| Laminate | Roll out the dough and thumb up the Laminate Butter at 2/3 of the dough piece Fold the piece in threes and laminate it 2 times into four (2 x 4) |
| Dough rest | Approx. 10 minutes in the refridgerator |
| Laminate | Laminate it again 2 times into four (2 x 4) |
| Moulding | Roll out into a slice with a thickness of 5 mm Brush with egg wash and sprinkle with grated old cheese Cut strips of 16 cm long and 1 cm wide “Spiralize\" the strips and place them on baking sheets |
| Final proof | Approx. 45 minutes |
| Baking | Approx. 15 minutes at 220ºC with a bit steam |
