How to make dough sticks. Salted straws
July 4th, 2015, 08:33 pm
Recently, our Nastena has completely rejected sweets (and thank God), but salty foods are held in high esteem. I ordered salted straws in Poland ... But the price bites too much) This is my third attempt to make straws, all the previous ones were just awful. I could not adapt any of the recipes from the Internet to our flour - the dough crumbled and it was impossible to roll it! This recipe was invented taking into account the peculiarities of our flour and turned out to be an absolute victory - the sticks are crunchy, the dough is elastic, fa is generally minuscule and at a price many times cheaper! 
For the straws you will need:
120 grams flour (3.96 fa, 0.34 protein)
5 grams of vegetable oil
0.5 eggs reconstituted
25 grams butter (7.75 fa, 0.125 protein)
70 ml of boiling water
1 teaspoon baking powder
salt to taste
The output is 130 grams. In 100 grams, 9 fa, 0.36 protein.
Preparation:
Pour 60 grams of flour into a bowl, pour in vegetable oil and pour into boiling water. Knead thoroughly with a spoon, trying as much as possible to break the lumps. 
Add cold butter cut into small cubes, reconstituted egg (beat with a mixer 5 grams of powder + 20 ml of water), add salt to taste and mix everything well again 
Pour in the remaining 60 grams of flour and baking powder. Knead soft and elastic dough. You can start working with the dough right away 
I have just such a special tool - an extruder. You can use a nozzle on a meat grinder, different kitchen devices, you can buy a 20 cc syringe and squeeze it out, or you can just roll it out with handles))) 
After everything is laid on a baking sheet, you need to grease our straws with water and sprinkle with salt, you can also sprinkle it with paprika or other spices. 
Bake at 180 degrees. I checked for readiness, as always - I got it out and tried it)
That's all! Fast and very tasty) Now I'm sitting and waiting for Nastenysh and his dad to return from the street, I really want to please her) Happy crunch everyone!
My grandson came to visit for the weekend, and he really loves sweet straws. And then I was on fire to try to make it myself. But since the sweet was already too much, I wanted salty. Yes, and I like salty pastries more than sweet ones. I looked on the Internet how to do it exactly in the factory way. Found it. True, I could not find exactly the ratio of ingredients - only a general description.
I would like to present to your attention my "masterpiece". I took the dough for focaccia as a basis. I really liked the taste).
First, I did half the dose, which I bring in the ingredients. If you want to do more, double it. Let's start.
We take warm water and dissolve sugar in it (in the description of the factory, solutions were taken everywhere - sugar, salt, margarine), add yeast. Let them dissolve completely.
We melt the margarine, and I dissolved the salt in it.
Pour in to the yeast.
Mix and add flour.
Now the hardest part of this process is kneading. If you have a dough mixer, great - if not, it's hard. You need to knead the dough for 10-15 minutes. Certainly not as for shanezhek, where it takes 30 minutes, but still.
Cover with a towel or plastic wrap and leave to ferment for 40 minutes. Result.
Now we need to make thin flagella. I tried it in different ways. If you succeed, roll it straight into bundles
The main thing is that they are 4-5 mm in diameter. I got about 1 cm - As a result, breadsticks came out after baking.
Which, in principle, was also good)
But I need a straw! Therefore, I liked the second option more. Roll out the dough into a cake no more than 4 mm thick
Cut ribbons with a thickness of no more than 4 mm
and from them to form flagella.
At the factory, they are treated with a soda solution - for less sticking and a beautiful ruddy crust - I can assure you - I did - I did not see the difference. So at home there is no need to carry out such processing. The only thing you can ooze with a brush is for the powder to stick better - be it salt or poppy seeds. Place the sticks on a baking sheet.
And bake in the oven at 220 degrees for 7-10 minutes. Prepare very quickly. Here it is:
From the indicated amount, three such filled mugs were obtained. I can assure you - in terms of crunchiness and taste, they are very store-bought), of course, they look clumsy)) Sweet straws are prepared a bit differently, I'll put them out.
Have a nice crunch!
Cooking time: PT01H00M 1 h.
Description
Snacks, chips, bagels, puffed wheat, popcorn and other quick snacks are increasingly popular these days. This is due not only to the ever-growing rhythm of life of a modern person, but also, undoubtedly, the excellent taste of finished products. Fortunately, when the composition of such products includes mostly natural high-quality raw materials, although recently manufacturers have not hesitated to add all kinds of food additives with the threatening letter E, which do not bring anything good to our health.
Sweet straws belong to the category of just such products, but their composition does not look so sad. As a rule, for the manufacture of sweet straws, conscientious manufacturers use wheat flour (not necessarily of the highest grade), a fat component (margarine, cooking fat or extremely rarely butter), baking powder, eggs or melange, table salt, and, without fail, granulated sugar. or powder.
According to its taste characteristics, sweet straws are not inferior to many other types of products for a quick snack. It has a pleasant sweetness, crunchy and crumbly texture. The calorie content of sweet straws is approximately 372 kcal per 100 grams of finished flour product. That is, it turns out that this is the nutritional value of the whole standard package of this product.
Sweet straws are not only a great way to quickly satisfy your hunger, but also a wonderful ingredient for preparing a variety of dishes. For example, if you crush sweet sticks, the resulting crumb can be used as a sprinkle for cakes or pastries, and as a base or interlayer for desserts. Crumbs from sweet straws are amazingly combined with ice cream, sorbet, mousse or soufflé. In addition, it can be used to decorate ready-made sweet dishes by simply inserting crispy golden sticks into the prepared dessert.
By the way, along with sweet straws, manufacturers also produce a salty version of this excellent product. Salted straws are one of the favorite snacks among lovers of a foamy drink - beer. In addition, it is so attractive with its taste that it is simply impossible to stop on one single stick.
Actually, the excessive use of straws is the likely harm of this product to human health. As you know, high-carbohydrate foods not only have increased nutritional value, but also differ in the ability to be deposited in the human body as extra pounds. The calorie content of sweet straws is also quite high, so it is recommended to indulge yourself with this delicious delicacy infrequently and in limited quantities.
Composition and useful properties of salted straws
A product that is not suitable for a diet and fasting days, which has a large amount of calories, salted straws also contain vitamins and minerals useful for the human body. Its chemical composition contains: vitamins B1, B2, E, PP, as well as useful minerals potassium, calcium, magnesium, iron, phosphorus and sodium.
The harm of salted straw
Despite all the benefits of salted straws, it must also be borne in mind that this product is high in salt, which can lead to indigestion and salt deposition.
The use of salted straws in cooking
Salted straws are used by themselves, not only as a beer snack at parties and while watching matches of your favorite teams and a snack, but also as an integral part of complex sandwiches (what else can you make a swan's neck out of olives?). From it you will get an original frame for baskets, in which you can serve salad, if you braid the straws with green onions or other herbs. As skewers for cutlets and rolls, straws, which are slightly thicker than usual, are great.
The method of cooking salted straws at home
Of course, it is more common to buy salted straws in any store, but you can achieve the same taste, even much better, by preparing a treat at home (calorizator). For the dough, you need to take a pound of flour, 100 grams of butter, a bag of baking powder, 1 egg, a teaspoon of sugar and yolk in order to coat the straws, coarse salt for sprinkling.
From the above ingredients, knead the dough, let it rest a little, roll it out, cut into thin strips, from which to roll the flagella. Place on a baking sheet, brush with yolk, sprinkle with salt and bake for 15 minutes.
Caloric content of Sweet straws 372 kcal.
Energy value of the product Sweet straws (Ratio of proteins, fats, carbohydrates):
Proteins: 9.1 g (~ 36 kcal)
Fat: 6.1 g (~ 55 kcal)
Carbohydrates: 69.3 g. (~ 277 kcal)
Energy ratio (b | f | y): 10% | 15% | 75%
Benefit and harm
Eating sweet straws in moderation is good for your health. This snack contains magnesium, iron, potassium, calcium, sodium and phosphorus, as well as vitamins B1, B2, E and PP. True, it is not advisable to abuse such a snack, since, due to its significant calorie content, it can provoke excess weight.
Contraindications
In moderate quantities, these dry bread products will not bring tangible harm, but if you overdo it, you can easily gain a couple of extra pounds. Sweet, and even more glazed, straws should not be consumed by diabetics, as they contain a lot of sugar.
Sweet straws - for many, they are a delicacy of childhood. How exciting it was to crunch cookies, of such an unusual shape. Today, there is no shortage of such pleasure: it can be purchased in almost any retail network and at a fairly affordable price. It is worth remembering that, despite its simple appearance (thin sticks 12-20 centimeters long), the calorie content of sweet straws is quite high. One hundred grams of the finished product contains 372 kilocalories. Based on these characteristics, it becomes clear that this bakery dessert should be consumed in moderation.
And with what it is eaten?
For those who are not very fixated on reducing their own volumes, sweet straws will be a great snack. It goes well with dairy products. Many people prefer to use it in a duet with juice. And, of course, sweet tea straws are a classic combination.
Self-made
To date, resourceful hostesses have come up with many recipes for baking their own straws. The reasons for doing such baking can be different: you don't want to go to the store, you are confused by the composition of the finished production straw, or maybe you just wanted to pamper your household with an interesting culinary product. Let's use a simple recipe and make sweet straws at home.
Analogue of store straw
This cookie can even be given to children - its composition is so natural. The minimum set of products used in the recipe is available in every home. So, the ingredients for baking homemade sweet straws:
- 1 glass of flour (a little more to form products);
- half a glass of sugar;
- one egg;
- a tablespoon of vegetable oil without aroma;
- a pinch of salt (to set off the taste).
Cooking technology
Mix the egg with sugar and beat thoroughly. We introduce salt, vegetable oil and flour. We knead the dough, it should keep its shape and not creep. We send the finished mass into the bowels of the refrigerator for at least thirty minutes.
After the specified time, we remove the dough from the cold and form a straw from it. You can do it in any way. The easiest way is to roll out the dough layer very thinly (4 millimeters is the limit!). Cut strips into noodles (also no more than 4 millimeters). We form thin bundles from the resulting ribbons. We put them on a sheet and send them back to the refrigerator (for five minutes).
While the workpieces are cooling, we turn on the oven and heat it up. Preparing a baking sheet. You can lightly grease it with vegetable oil, or cover it with special baking paper (or a silicone mat).
We put the resulting blanks on the prepared baking sheet. We also lightly grease the top of the product with vegetable oil: this way sugar will stick to them more reliably. Sprinkle the future sweet straws with granulated sugar a little and send them to a preheated oven.
At a temperature of 220 degrees, baked goods will be ready in 7 minutes. We turn off the oven, but do not take out the cookies: let it stand inside for a few more minutes and brown more. At this stage of cooking, it is necessary to ensure that the products do not burn. Don't leave them alone in the kitchen.
Store Straw Cake
And now, an interesting and simple cake recipe that can be easily and simply translated into reality without any extra effort. Agree, sometimes, on the contrary, we want something sweet, but we don't have the strength (or desire) to bother with baking for a long time. This recipe is just for those hostesses who are wondering what can be made from sweet straws purchased in the store. We hope that the culinary masterpiece below will satisfy them completely.
Ingredients for a no-bake cake:
- sweet straws - 400 grams;
- boiled condensed milk - 1 can;
- a pack of butter - 180 grams;
- lean oil (for lubricating foil);
- foil - for convenient cake formation.
Cooking method
We extract the oil from the bowels of the refrigerator so that it melts slightly and becomes more plastic. Beat it together with condensed milk until the resulting sweet cream becomes shiny and homogeneous.
We prepare a sheet of foil for further use: we grease it with vegetable oil without aroma. It will be more convenient to use a silicone brush. Put the finished cream on top of the vegetable oil. The length of the place of its application should correspond to the size of the confection. Width - no more than ten centimeters. Put straws on the cream (in one row) and lubricate it well. We put the next batch of cookies, decorate with butter cream again and cover with a new layer of the so-called cake layer. We narrow each subsequent row of the future cake: put a couple of straws less. We repeat the action until all the ingredients run out. The top layer should be coated. Do not forget about the edges - we also generously decorate them with butter cream. Do not feel sorry for him if you want to end up with a softer dessert. Lack of cream will make the cake too dry.
We complete the formation of the dessert and carefully cover it with foil. It is worth slightly compacting the cake and only after that send it to the freezer for three hours.
After the specified time, we take out the finished confection from the freezer and carefully remove all the foil from it. We put on a wide dish and leave for thirty minutes (thaw). Now our cake will split well with a knife. We cut into pieces and call our favorite household members for a tasting.
If you are confused by the lack of additional decorative elements on the finished dessert, or you do not like the look, fix the situation with grated chocolate: grate the tiles on a fine grater and sprinkle the cake on all sides. You can use cocoa powder: dust the entire surface of the product with it.
Want to get your cake in a faster way? Break the straws and stir in the cream. Further, everything is as in the recipe.
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