Salty Sticks with Gruyère Cheese

Name: Salty Sticks with Gruyère Cheese
Prep time: 1 h 50 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 50 pieces
Cuisine: Bucătărie franceză
Ingredients: 500 g of superior 000 white wheat flour; 250 g of unsalted butter 82% fat; 150 g of Gruyère cheese; 100 ml of cow's milk 3.5% fat; 10 g of instant dry yeast; 8 g of fine iodized salt; 2 fresh chicken eggs size M; 1 pc of baking paper for oven

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130 min

Under an hour

Sezamo

Descoperă secretul unor sărățele artizanale irezistibile, preparate cu faimoasa brânză Gruyère. Aceste batoane crocante, cu un miez pufos și o aromă intensă de brânză maturată, sunt gustarea perfectă pentru orice ocazie, fie că le servești alături de un pahar de vin bun sau la o petrecere cu prietenii. O rețetă simplă, dar sofisticată, care va aduce un strop de rafinament franțuzesc în bucătăria ta.

Ingredients

Price per portion:RON 1.04

Ingredients

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White wheat flour 000 500 g de făină albă de grâu superioară 000

Unsalted butter 82% fat 250 g de unt nesărat 82% grăsime

Gruyère cheese 150 g de brânză Gruyère

Whole milk 3.5% 100 ml de lapte de vacă 3.5% grăsime

Yeast 10 g de drojdie instant uscată

Chicken eggs size M/L 2 ouă de găină proaspete mărimea M

Other necessities

Baking paper 1 buc de hârtie de copt pentru cuptor

You probably have at home

Salt 8 g de sare iodată fină

Preparation method

Dough preparation

Melt the butter together with the milk in a small saucepan over low heat, then let the mixture cool slightly until it becomes lukewarm. Meanwhile, grate the Gruyère cheese on the small grater.

In a large bowl, sift the flour and add the instant yeast, one egg (the other will be used for brushing), salt, grated cheese, and the lukewarm milk and butter mixture. Knead until you obtain a homogeneous and quite dense dough. Cover the bowl with a clean towel and let the dough rise in a warm place for about an hour.

Shaping and baking

After the dough has risen, divide it into two equal parts. From each part, roll a cylinder with a diameter of approximately 3 cm. Cut each cylinder into 25 equal pieces.