Crispy Melon Bread Sticks

Name: Crispy Melon Bread Sticks
Yield: 6 servings
Cuisine: American
Ingredients: 95 grams ○Cake flour; 10 grams ○Bread (strong) flour; 10 grams ○Whole wheat flour; 1/3 tsp ○Baking powder; 47 grams Unsalted butter; 40 grams Sugar; 1/2 Egg; 170 grams ◎Domestically produced strong bread flour; 30 grams ◎Cake flour; 95 grams ◎Water; 1/2 ◎Egg; 20 grams ◎Sugar; 13 grams ◎Unsalted butter; 8 grams ◎Skim milk powder; 3 grams ◎Salt; 2/3 tsp Dry yeast; 1 Granulated sugar

cookpad.japan @cookpad_jp

I don't like store-bought melon bread sticks as they are too moist, so I made them in my favorite crispy style.
I also uploaded another recipe with chocolate chips in the cookie dough called "Stick-Shaped Chocolate Chip Melon Bread".

・The baking temperature and time are only a rough indication. Please adjust according to your oven. Recipe by itarunrun

cookpad.japan @cookpad_jp

・The baking temperature and time are only a rough indication. Please adjust according to your oven. Recipe by itarunrun

Saved

Ingredients

6 servings

Cookie dough
95 grams○Cake flour
10 grams○Bread (strong) flour
10 grams○Whole wheat flour
1/3 tsp○Baking powder
47 gramsUnsalted butter
40 gramsSugar
1/2Egg
Bread dough
170 grams◎Domestically produced strong bread flour
30 grams◎Cake flour
95 grams◎Water
1/2◎Egg
20 grams◎Sugar
13 grams◎Unsalted butter
8 grams◎Skim milk powder
3 grams◎Salt
2/3 tspDry yeast
1Granulated sugar

Saved

Steps

1

Mix ○ ingredients and sift twice. Bring unsalted butter and egg to room temperature.
2

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.
3

Beat the egg and add to step 2 in three batches. The mixture easily separates so mix well after every addition.
4

Change to a spatula and add all sifted floury ingredients from step 1 at once. Mix with a cutting motion until it combines.
5

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.
6

Put ◎ ingredients in a bread maker, with the yeast in the yeast compartment. Let it do its job until the first proofing is done.
7

Take out the dough and divide into 6, and shape into balls. Cover them with a damp cloth and rest them for 10 minutes.
8

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.
9

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.
10

Bake for about 15 minutes in a preheated oven at 210℃. Then they are done.
11

This is a cross section. Crispy dough x fluffy bread dough.