Published Sep 23, 2012 Updated Sep 12, 2024 For the longest time, I’ve wanted to try out the tangzhong (汤种法) or water roux method of baking, a technique popularized by the Japanese and widely adopted by Taiwanese and other bakers in Asia. The tangzhong method of preparing dough yields soft and fluffy bread that stays fresh without the need for preservatives. Many Asian food bloggers swear by this method; I’ve been fascinated by it but only recently had the chance to try it out. I decided to bake homemade cheese breadsticks because I just love Costco cheese breadsticks, especially with cream cheese on top!
Secret Technique for Soft Fluffy Bread
The essence of cheese stick bread lies in the tangzhong method and the creation of a “bread starter” by cooking a mixture of bread flour and water until it reaches 65°C. This 65°C bread starter enhances the moisture absorption of the dough, resulting in soft, light, and pillowy bread. My cheese breadstick recipe was a success; it yielded warm and soft breadsticks fresh from the oven. I left some at room temperature for a few days, and they remained soft and fresh, akin to those from Costco and local bakeries. I’m delighted that I tried making these breadsticks and cheese at home, and I strongly encourage you to try my easy and fail-proof recipe. Why? Because homemade bread is always superior!
Ingredients
The ingredient
egg – Room temperature eggs blend more smoothly into batters and doughs, leading to better texture and rise in baked goods, resulting in lighter and fluffier textures. tangzhong /water roux – bread starter yeast bread flour baking milk powder Mozzarella cheese
See the recipe card for full information on ingredients.
How To Make Cheese Breadsticks
What To Serve With Cheese Breadsticks
Cheese breadsticks are great for a light breakfast in the morning or an afternoon snack. They pair well with a cup of coffee or tea. It’s also great as a savory accompaniment to a variety of dishes below. Transfer the mixture to a glass or stainless steel bowl. Cover the surface with plastic wrap/cling film. Allow it to cool down to room temperature or refrigerate for later use. Set the speed to low. Once all the ingredients are well combined and the dough isn’t sticking to the sides of the bowl, increase the speed to medium until gluten forms. The time may vary depending on your mixer; mine took about 5-6 minutes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
