Jalapeno Breadsticks Food

MINI JALAPENO BREADSTICKS

Steps:

• Finely chop the jalapenos and dice the butter. Place these with the rest of the ingredients into a mixing bowl and stir around several times. With your hands, start breaking the butter and working it into the rest of the ingredients. Form it into soft dough.
• Wrap in cling film and place in the fridge for 30 minutes.
• Roll the chilled dough out thin. Use a little flour to dust your work surface and dough (if needed).
• Cut into thin strips that are about 6 inch/2 cm long and place them onto a baking tray lined with baking paper.
• Bake in a preheated oven at 375⁰F/190⁰C for 10 minutes or until done.

CORNBREAD STICKS

Steps:

• Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
• Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
• Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.

JALAPENO BREADSTICKS

Steps:

• Sauté onion in butter over medium heat until lightly browned.
• Remove from heat and set aside.
• Lightly grease three large baking sheets and sprinkle them with cornmeal.
• Sprinkle yeast over warm water in a mixing bowl.
• Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sautéed onion, buttermilk and 2 cups of the flour.
• Beat mixture well.
• Stir in enough of the remaining flour to make dough easy to handle.
• Turn dough out onto a lightly floured surface; knead about 5 minutes.
• Place in a large greased bowl, cover, and let rise in a warm place until double, about 1 1/2 to 2 hours.
• Punch down dough and divide into 4 equal parts.
• On a floured surface, roll out one part dough to form an 8-inch square.
• Using a knife or pizza cutter, cut the square into 8 equal strips.
• Place the strips onto prepared baking sheet.
• Repeat with remaining portions of dough.
• Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture).
• Bake in a preheated 400 degree F oven for 10 to 12 minutes, or until golden brown.