Grissini with chocolate
Composition / ingredients
6
Servings:
Step-by-step cooking
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Soak yeast in one hundred ml of hot water, keep it for 15 minutes.
Pour 350g of flour into a bowl, pour in yeast, sugar, salt, pour in the remaining hot water. Knead the dough.
We put chocolate drops on the table, spread the dough on top, knead it, as if rubbing chocolate and adding flour.
Put the dough in a bowl, cover and keep warm for half an hour.
Roll out the dough with a sausage, cut across into pieces two cm wide. Each is then rolled into long flagella.
We put these flagella on a baking sheet with parchment. Cover and hold for 20 minutes.
Bake grossini for 10 minutes at 220 degrees until golden.
Caloric content of the products possible in the composition of the dish
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
