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Soup stick recipe

SOUP STICKS  ( WITH YEAST )

BY SHWETA GALINDE

CALCIUM PROPIONATE (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative.

A BREAD IMPROVER enables the baker to create a trouble-free processing and ease in dosing, even when facing a wide range of bread, the complexity of the baking .

GLUTEN helps dough to rise and lends shape and a chewy texture to baked goods. Stores have gluten-free mixes for bread, pizza crust, and rolls, and gluten-free flours you can substitute for all-purpose flour.

INGREDIENTS

  • Flour (Maida) – 250 gm
  • Sugar – 15 gm
  • Milk Powder – 30 gm
  • Salt – 5 gm
  • Fresh / Instant dry Yeast – 15 / 7.5 gm
  • Oil – 20 ml 7.
  • Water – 125 to 150 ml (As per requirement)
  • Gluten – 2.5 gm [ optional ]
  • Bread Improver – ¼ TSP [ optional ]
  • CP Powder – 1.25 gm  [ optional ]

METHOD OF PREPARATION: 

1. Take some Luke warm water in a bowl and add yeast and a pinch of Maida together and leave it for 5 min to activate yeast

2. Take Maida, salt, gluten, bread improver, cp powder and activated yeast, oil and butter and mix it properly in another bowl 

3. Add water as per requirement to make a soft dough

 4. Knead the dough until it forms gluten

5. Make a ball and cover it airtight and leave it in normal temperature

6. Now take out the ball after 15 to 20 min and remove air from it

7. Roll it and cut into stripe 8. Spread cumin and roll it again

9. Bake at 180 C for  15 min approx.

SOUP STICKS ( WITHOUT YEAST )

INGREDIENTS

  • Flour – 250 gm
  • Sugar – 15 gm
  • Milk Powder – 30 gm
  • Salt – 5 gm
  • ENO – 1 TSP
  • Hang Curd – ¾ Cup
  • Baking Powder – 1 ½ TSP
  • Oil – 20 ml
  • Gluten – 2.5 gm [ optional ]
  • Bread Improver – ¼ TSP [ optional ]
  • CP Powder – 1.25 gm [ optional ]
  • Water – As per requirement 

METHOD OF PREPARATION: 

 1. Take Maida, salt, gluten, bread improver, cp powder, oil and butter and mix it properly in another bowl  

2. Add curd and mix it again

3. Add water as per requirement to make a soft dough

4. Knead the dough until it forms gluten

5. Make a ball and cover it airtight and leave it in normal temperature

6. Now take out the ball after 15 to 20 min and remove air from it

7. Roll it and cut into stripe

8. Spread cumin and roll it again

9. Bake at 180 C 15 min approx. 

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