1 packet of active dry yeast (25 g)
1/4 cup of warm water
1 cup of hot milk
4 soup spoons of hydrogenated fat
1 1/2 teaspoons of sugar
1/2 teaspoon of salt
1 egg white
3 1/2 cups of sifted flour (or more if needed)
1 packet of active dry yeast (25 g)
1/4 cup of warm water
1 cup of hot milk
4 soup spoons of hydrogenated fat
1 1/2 teaspoons of sugar
1/2 teaspoon of salt
1 egg white
3 1/2 cups of sifted flour (or more if needed)
Add yeast to warm water and mix well with 1 soup spoon of sugar
Add salt, fat, and remaining sugar to hot milk
Let it cool until it's lukewarm
Mix in the softened yeast, egg white, and half of the flour
Beat well
Add remaining flour and mix well, kneading on a floured surface
Place dough in a greased bowl, flip it over so the greased side is up, cover with a cloth, and let it rise until it doubles in size
Knead the dough again and let it rise once more
When the dough feels light, shape into sticks of pencil size
Place in an oven-safe dish, leaving space between the sticks
Let it rise for a bit longer
Bake in a hot oven at reduced temperature
Bake until the sticks are dry and crispy
Yield: Approximately 18
