Cheese Straws

• 총 시간: 1 hour 20 minutes

재료

1 2/3 cups unbleached all-purpose flour

1 teaspoon salt

1 1/4 teaspoons dry mustard

1/4 teaspoon cayenne pepper

1/2 pound extra-sharp Cheddar cheese, coarsely grated (2 1/2 cups)

1 stick (4 ounces) unsalted butter, at room temperature

2 tablespoons water

방향

Preheat oven to 425°F. Sift together flour, mustard, salt, and cayenne in a medium bowl; set aside. Beat cheese and butter in a stand mixer fitted with the paddle attachment on medium speed until well blended and mixture becomes a spreadable consistency (this will help the flour mixture incorporate evenly), about 2 minutes. Reduce mixer speed to low, and gradually beat in flour mixture until completely incorporated. Add 2 tablespoons water, and beat on medium speed until dough comes together, about 1 minute.

Turn dough out onto a lightly floured work surface, and knead 5 times. Place dough on a large sheet of wax paper or parchment paper, and roll into a 12- x 9-inch rectangle (about 1/4 inch thick). Slide dough and paper onto a baking sheet, and refrigerate until cold, about 15 minutes.

Line two baking sheets with parchment paper. Cut dough in half crosswise, and cut each half into 6-inch-long, 1/4-inch-wide strips. Transfer dough strips to prepared baking sheets, spacing at least 1/2 inch apart. Using your fingertips, wiggle dough strips gently on baking sheets to create a slightly curvy shape.

Bake in preheated oven, one sheet at a time, until cheese straws are golden brown and crisp, 12 to 14 minutes. Let cool on baking sheet 10 minutes; transfer to a wire rack to let cool completely, about 15 minutes.

영양 정보

• 1회 제공량: about 5 dozen
• 칼로리: 2518 kcal
• 지방 전체: 172 g
• 포화 지방: 102 g
• 불포화 지방: 0 g
• 콜레스테롤: 469 mg
• 나트륨: 2737 mg
• 탄수화물 전체: 165 g
• 식이섬유: 6 g
• 총 당류: 1 g
• 단백질: 78 g