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Recipe: DIY Grissini – simply legendarily good!
They are wonderfully crispy and are perfect for dipping. Grissini are real classics – and you can easily bake them yourself at home. You don't think so? Then try our recipe and look forward to crispy hours!
preparation
First, add the germ with the sugar, dissolve lukewarm water with 3 tbsp flour and cover and let it rise for about 15-20 minutes to create a so-called "steam". Meanwhile, you can grate Parmesan cheese, provide rosemary or Black Onion Seeds.
Now it's time to knead. Knead the steam with the remaining ingredients by hand until a smooth dough is formed. Form into a ball and let it rise covered in a sheltered place for about an hour. If the dough has risen well, you can see that the yeast and you yourself have worked well.
Preheat oven to 200°C (convection 180°C). Then roll out the dough in two parts, to a rectangle until it is about finger thick. Cut the part elongated into about 1/2cm thick strips and roll with both hands to Stangerl.
Now the grissini come into the oven – if they are to be pimped with sea salt, rosemary, black onion seeds or Parmesan, pin the dough sticks with a little water before baking and sprinkle them. After that, they put in the oven for 14-16 minutes until the tips take on some color.
Weitere Rezepte
If you have to go fast or you just want to use the purchased leaf dough roll – with this jerk-twitch recipe for ingenious puff pastry sticks you will have your bright joy. In 20 minutes they are ready – and you can start naked!
Dip, dip, hooray! Whether you have grissini, puff pastry sticks or just normal bread at home – with dips you can give every pastry and snack of a certain taste twist. And the best thing about it: Our dip tips are really quickly stirred together and ready to eat!
The tarte flambée or »Tarte Flambée« is a traditional dish from the Ellsässische cuisine. It is rumored to have arisen from a heat sample in the bread oven – thinly rolled out for temperature control. Probably a bread baker was hungry and put sour cream, bacon and onion on it. But anyway, the most important thing about tarte flambée is the dough!