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Homemade Mikado




Chopped hazelnuts

5 oz

Chopped Almonds

5 oz

Coconut flour

1 teaspoon

Egg, yolk

1 unit

Iodized salt

1 teaspoon

White sugar

1 teaspoon


30 oz

Extra virgin olive oil

40 oz

Full fat milk

70 oz


180 oz

Sourdough starter

150 oz

Type 00 wheat flour

500 oz

Dark chocolate, with milk

50 oz

Desserts from Italy

Homemade Mikado

Homemade Mikado

vegetarian with gluten with eggs with lactose

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Homemade Mikado

Thin breadsticks dipped in chocolate, super delicious snack to enjoy at home or at school, at work, wherever you want! A classic spezzafame marked by stuzzichevole flavor of the bread stick dipped in chocolate.

Homemade Mikado step 1

step 1

Sift the flour, add yeast (dissolve in water) and mix

Homemade Mikado step 2

step 2

Add milk, egg, sugar and salt, work well and add the oil in a thin and softened butter, and possibly the water

Homemade Mikado step 3

step 3

Knead until the dough is smooth and firm, after having worked for several minutes the dough should not be sticky, but it must be very elastic.

Homemade Mikado step 4

step 4

Place the dough in a bowl and cover it with a film and leave the dough to rest for about two hours.

Homemade Mikado step 5

step 5

It does not have to double just to rest so that the gluten network makes the dough easier to work and roll out.

Homemade Mikado step 6

step 6

Pull the dough to loaves trying to spread very thin and cut to the same extent. If you find difficulty in drawing fairies of cordocini up to how much you can and then let stand covered for 10 minutes

Homemade Mikado step 7

step 7

Spread them on a paper covered baking sheet and place in oven to bake in preheated oven at 180 degrees for about 10-15 minutes

Homemade Mikado step 8

step 8

More time will make them less subtle will have to stand in the oven, of course, are ready when they are golden. Poniamoli to cool. They should be about 60/70

Homemade Mikado step 9

step 9

We make chocolate that will go tempered, I use the tempering method of insemination

Homemade Mikado step 10

step 10

It states that the perfect processing temperature is 32 ° for dark chocolate, milk chocolate 30 ° C and for white chocolate 28 °.

Homemade Mikado step 11

step 11

The fusion can make it in a static oven at 45 °, in a water bath (careful sketches and steam which ruin the chocolate) or in the low-power microwave

Homemade Mikado step 12

step 12

Never direct flame and never more than 50 minutes, especially for milk chocolate or white because the milk in chocolate burns easily.

Homemade Mikado step 13

step 13

The tempering for insemination consists in melting of the chocolate at 45 ° you want to use. Then add the remaining quarter cut into small pieces and mix with a spatula so doing dissolve all

Homemade Mikado step 14

step 14

as they will mix the temperature will drop arriving at the right training, or better saturation, of stable crystals.

Homemade Mikado step 15

step 15

You should be arrived at 32 ° C for dark chocolate, milk chocolate 30 ° and 28 ° white chocolate. With this method you do not need to drop below the processing temperature and heat up again.

Homemade Mikado step 16

step 16

Obviously you need for this operation a thermometer for cooking, failing I suggest you melt the chocolate in a double boiler, remove from heat when the chocolate is completely melted

Homemade Mikado step 17

step 17

Add the fourth of chocolate that you set aside to lower the temperature, the so-called operation to the eye 'is not the maximum, so I recommend a thermometer for cooking

Homemade Mikado step 18

step 18

The melted chocolate place it in a container, a flute glass will do, and the ingredients that you have chosen for the decoration in different bowls: hazelnuts, coconut flour, etc ..

Homemade Mikado step 19

step 19

We dip the bread sticks in chocolate that we prefer and then the grain. Or you can make decorations with two types of chocolate on the same breadstick

Homemade Mikado step 20

step 20

After that place them well apart on baking paper until the chocolate has not hardened. Once cooled completely may have to be tasted

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