Product used: Angel Mix 3.0 Quantity: About 35 breadsticks Preparation time: 20 minutes Proofing:60 minutes @ 40°C @ 40% RH Baking:25 minutes @ 200°C in a fan oven Level:Easy
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— Angel Food
Ingredients:
Dry ingredients:
100g Rice flour
100g Potato starch
30g Fine corn flour
20g Tapioca starch
25g ANGEL MIX 3.0
5g Fresh baker’s yeast
6g Salt
5g Sugar
Spices, herbs, and flavorings to taste
Liquids:
190g Cold water
20g Extra virgin olive oil
Procedure:
Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the dough hook attachment. Slowly pour in the liquids, then increase to medium-high speed and knead for 5-6 minutes. From time to time, stop the mixer, scrape down the sides of the bowl with a spatula, and bring the dough back to the center. You should obtain a smooth, uniform, firm, and lump-free dough.
Transfer the dough onto the work surface and, using rice starch (or another starch) for dusting, shape it into a long log from which you will divide approximately 35 pieces of dough.
Roll each piece of dough using the palms of your hands until you obtain a long, thin breadstick, then place it onto a baking tray lined with parchment paper. Continue until all the dough has been used.
Cover and let proof as indicated. Once proofed, bake in a preheated oven as specified in the recipe, then remove from the oven and transfer the breadsticks onto a cooling rack until completely cooled.
Store in an airtight container for up to one week or longer.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Do not place the breadsticks too close to one another, as shown in these photos! Leave at least 1cm Of space between each breadstick so they can proof and bake properly.
Transfer the breadsticks onto a cooling rack as soon as you remove them from the oven. This will help release any residual moisture, resulting in a crisp and dry product.
Of course, you can customize this recipe however you like! Add dehydrated onion, rosemary, or even truffle oil! You can also twist the breadsticks to create a different shape, or roll them over a bed of sesame seeds to make delicious and extra crunchy sesame breadsticks.
If, at the end of baking, the breadsticks are not perfectly crunchy, crisp, and dry, you can dry them further by leaving them in the oven at 150°C for about 10-15 minutes. This precaution is especially useful when the breadsticks were baked too close to one another, as shown in the photos.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
1 review1
total reviews
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