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[music]
[seabourn insights]
[seabourn style Making of Breadsticks]
>>Jacob: Seabourn has a very, very nice recipe for the breadsticks.
And for one tin of flour, we use 15 gram of yeast
and 30 gram of sugar and 15 gram of salt.
And we have 350 gram of butter.
And we have some cold water.
We just place them in the machine.
So the ingredients are mixing, and we make the dough.
First, we make the mixture, like a crumble.
Now, this is the dough, it's not too wet.
It's just like to press and make it nice and tight.
So it's very, very tight dough.
And we press down to make it a nice shape.
And we place this in the fridge just for one hour.
After one hour, we take out the dough from the fridge,
and we pass through this machine to make it more thinner.
Now this dough is ready to pass through the pasta machine.
We roll this thinner. It's a nice size.
We cut this dough into smaller pieces.
Okay, now we have four.
And we place through the pasta machine,
and it rolls and come out very even, coming very nice.
Everything is same size and even.
And we can start to place on the tray now.
And we place them one by one,
straight -- always keep it straight.
Breadsticks are ready on the tray.
Now Seabourn standard is 18 inch breadsticks.
So we cut them into same sizes.
And we egg wash them, light egg wash.
This is -- we sprinkle some crushed up salt on top.
Take this one – breadsticks, 200 degrees, for ten minutes.
After ten minutes when it's big and golden brown color, we take them out.
And this is the breadsticks.
Nice.
We make like this 1600 number every day on Seabourn Odyssey.
And here is my team.
It's Mario (inaudible)... and he's our head baker.
And... (inaudible)... and...(inaudible)...and Akumba.
And we also enjoy our breadsticks.
And we also enjoy our breadsticks.