Crispy Melon Bread Sticks - flour

Method

• 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.
• 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 210C.
• Then they are done.
• This is a cross section.
• Crispy dough x fluffy bread dough.