Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
| rezepte:olive_garden_breadsticks_dip [2021/06/22 19:14] – angelegt rb | rezepte:olive_garden_breadsticks_dip [2021/08/10 17:54] (aktuell) – rb | ||
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| ====== Olive Garden Breadsticks + Dip ====== | ====== Olive Garden Breadsticks + Dip ====== | ||
| - | Das ist eine Kopie / Nachahmung der Breadsticks vom Olive Garden in Winnipeg. Wir haben das Rezept selber durch Probieren so hinbekommen, | + | |
| + | {{ | ||
| =====Breadsticks===== | =====Breadsticks===== | ||
| + | Das ist eine Nachahmung der Breadsticks vom Olive Garden in Winnipeg. Der Text auf dieser Seite, entspricht HElenes Ausdruck aus ihrem Kochbuch (({{: | ||
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| + | *https:// | ||
| + | * {{ : | ||
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| ====Sticks==== | ====Sticks==== | ||
| *1 cup + Tbsp warm water (110-115 degrees) | *1 cup + Tbsp warm water (110-115 degrees) | ||
| Zeile 8: | Zeile 15: | ||
| *3 - 3 1/4 cups all-purpose flour | *3 - 3 1/4 cups all-purpose flour | ||
| * 1 3/4 Tsp salt | * 1 3/4 Tsp salt | ||
| + | * 3 Tbsü vegetable oil | ||
| ====Topping==== | ====Topping==== | ||
| Zeile 15: | Zeile 23: | ||
| ==== Directions ==== | ==== Directions ==== | ||
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| -In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combined. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but still be slighty sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours. | -In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combined. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but still be slighty sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours. | ||
| - | - | + | -Punch dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lighty floured surface, then transfer to two silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 degrees during the last 10 minutes of rising. |
| + | -Bake in preheated oven 11-13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whoisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over the hot breadsticks and immediatly sprinkle with salt mixture. Server warm or allow to cool and store in an airtight container {{: | ||
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| + | =====Dip===== | ||
| + | *200gr Mayo | ||
| + | *240 gr Schmand | ||
| + | *1 Esslöffel Dill | ||
| + | *1 CHinesische Zehe Knoblauch ((Knobi bei dem der ganze Kopf eine Zehe ist, etwas kleiner als ein Tischtennisball)) | ||
| + | *1 Esslöffel Petersilie | ||
| + | *1/2 Teelöffel Salz | ||
| + | Alles verrühren, bon appetite! | ||
| - | {{tag>}} | + | {{tag>brot_und_broetchen beilage sosse vegetarisch}} |
| ~~DISCUSSION~~ | ~~DISCUSSION~~ | ||