Chinese Food
Enchanting staff
(194410 views)
French food stipulates that commercial bread can only contain the following four ingredients - water, flour, yeast, salt. Any other seasoning added to it will give a different name to the finished product. Therefore, the traditional baguette consists of dead noodles, bread flour and an average of 11.5% protein content. However, the traditional bread is fermented by baker's yeast. Baguette was inherited from the bread making process of Austria Vienna in the mid-19th century, when a kind of oven called deck (meaning thick base plate) was widely used. Deck furnace is a kind of oven made of traditional brick furnace and gas furnace. Instead of wood, it uses natural gas to heat thick stone piles or firebricks like deck to bake. Deck ovens need to be filled with water vapor. And there are many different ways to make good baguette. Oven pass
Cooking ingredients
Cooking Steps
Step1:French food stipulates that commercial bread can only contain the following four ingredients - water, flour, yeast, salt. Any other seasoning added to it will give the finished product a different name. Therefore, the traditional baguette consists of dead noodles, bread flour and an average of 11.5% protein content. However, the traditional bread is fermented by baker's yeast. Baguette was inherited from the bread making process of Austria Vienna in the mid-19th century, when a kind of oven called deck (meaning thick base plate) was widely used. Deck furnace is a kind of oven made of traditional brick furnace and gas furnace. Instead of wood, it uses natural gas to heat thick stone piles or firebricks like deck to bake. Deck ovens need to be filled with water vapor. And there are many different ways to make good baguette. The oven is usually higher than 400 degrees Fahrenheit (204 degrees Celsius). The steam injection causes the crust to expand before it is fully heated. Finally, a light and airy bread is formed. So we know that the baking ovens in our country are all small ovens. We can't make qualified French sticks in terms of length. But I don't think the length is a hard indicator. However, the difficulties encountered in making the baguette in the small oven are quite large. First, the baguette must have steam. If not, it can not be made. Moreover, the oven volume is small, the fire is difficult to grasp. The color of the bread and the baking time are difficult to grasp.
Step2:Divide the dough into 150g or so. Roll it and put it on the plastic wrap for 30 minutes.
Step3:Start shaping. Apply some oil to your hands. First make the dough into a rectangle.
Step4:Fold down first and then compact the joint.
Step5:Compact the joint after folding from bottom to top.
Step6:Then fold it in half and press the seam tightly.
Step7:Gently rub the dough into the shape of a staff. Actually, my dough doesn't contain much water, so it doesn't matter if I don't use oil paper. The dough doesn't collapse.
Step8:I finally bought a blade. I cut the bag at an angle of 45 degrees. It's still shallow. Because the small oven doesn't produce much steam, the dough won't crack very much. The depth is about 0.5cm.
Step9:This cut bag o
Step10:
Cooking tips:There are skills in making delicious dishes.
