Crispy Melon Bread Sticks. Let the rolls rise a second time in a warm place, being careful they don't dry out. Melon Pan is a Japanese sweet bread with a crisp cookie crust. It was originally made to resemble the shape of a melon.

Stir in enough remaining flour to form a stiff dough. Classic crispy Italian bread sticks, great as a snack or for dipping. These are simple to make and taste just like they came from a restaurant! You can cook Crispy Melon Bread Sticks using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of Crispy Melon Bread Sticks

You need of Cookie dough.
It's 95 grams of ○Cake flour.
You need 10 grams of ○Bread (strong) flour.
You need 10 grams of ○Whole wheat flour.
You need 1/3 tsp of ○Baking powder.
It's 47 grams of Unsalted butter.
You need 40 grams of Sugar.
You need 1/2 of Egg.
Prepare of Bread dough.
Prepare 170 grams of ◎Domestically produced strong bread flour.
Prepare 30 grams of ◎Cake flour.
You need 95 grams of ◎Water.
It's 1/2 of ◎Egg.
You need 20 grams of ◎Sugar.
Prepare 13 grams of ◎Unsalted butter.
It's 8 grams of ◎Skim milk powder.
You need 3 grams of ◎Salt.
It's 2/3 tsp of Dry yeast.
It's 1 of Granulated sugar.

Grissini breadsticks are one of those things I had to make over and over again until I got the recipe just right. The ingredients, the thickness and length of each strip of dough, the temperature and. In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.

Crispy Melon Bread Sticks instructions

<Cookie dough> Mix ○ ingredients and sift twice. Bring unsalted butter and egg to room temperature..
In a big bowl, put unsalted butter and whip up with a whisk until it gets creamy. Add the sugar in three batches and mix well every time..
Beat the egg and add to step 2 in three batches. The mixture easily separates so mix well after every addition..
Change to a spatula and add all sifted floury ingredients from step 1 at once. Mix with a cutting motion until it combines..
Divide the dough into 6 and place on a big sheet of plastic wrap. Roll out each piece into 22 x 4 cm. Let them rest from 3 hours to overnight in the refrigerator..
<Bread dough> Put ◎ ingredients in a bread maker, with the yeast in the yeast compartment. Let it do its job until the first proofing is done..
Take out the dough and divide into 6, and shape into balls. Cover them with a damp cloth and rest them for 10 minutes..
Punch down the dough and roll out into rectangular shapes. Roll them up from the front and seal the edges. Roll the sticks until they are 20cm long..
Sprinkle granulated sugar on the surface of cookie dough from step 5 and cover the bread dough from step 8 with the cookie dough. Let the rolls rise a second time in a warm place, being careful they don't dry out..
Bake for about 15 minutes in a preheated oven at 210℃. Then they are done..
This is a cross section. Crispy dough x fluffy bread dough..

Flip each stick and continue to cook until golden brown on the second side sides. Drain on paper towels and immediately roll in cinnamon sugar topping. They are simply long thin ropes of crispy, dry bread. The word grissini is the Italian word for breadstick. They are popular in Italian restaurants since they pair well with all types of food.