Chinese Food
Dharma stick (with pattern eating method)
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I always like to eat Dharma sticks. But small cities don't sell it very much. I didn't find it until I made it myself. Although the material of Dharma sticks is very simple, it's not easy at all. It's oil-free and sugar free. It's a very popular French bread. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. I use soft European bread flour. This is necessary. Soft European flour is different from toast flour. The effect is better to make soft European flour.
Step2:Pour out some water to melt the syrup. Mix syrup water with water. You can leave some water. Because the water absorption of bread flour is different, you can add less first.
Step3:Put the flour in the mixing bowl. Put in the yeast. Mix well. Then add the syrup water. The water should be cooler. Don't use warm water. It's too hot.
Step4:Stir the dough at medium speed. Add salt in 6 minutes. Finally, stir it to a complete stage. There will be a smooth hole when the fascia is pulled open. This personal mixer is different. The time is slightly different.
Step5:Take out the dough and make it into a smooth dough. Put it into the fermenter. 30 ° C. humidity 70. Ferment for 60 minutes for the first time. As long as the temperature and humidity are enough, it's OK to double the engine. It's fermented.
Step6:Three fold first, then three fold. Smooth face up. Knead into a smooth dough and put it into the fermentation tank at 30 degrees. The humidity is 70. The second fermentation lasts for 60 minutes.
Step7:Take out. Exhaust. Divide. About 170 grams of a dough. Fold it three times to form a long dough. Let's wake up for 20 minutes (30 ℃. 70 humidity).
Step8:Take out the exhaust. Press one third with the palm of your hand. Then press the long shuttle shape. Pinch the seal tightly. About 22cm in length. Actually, it can be made into 25cm. But I can't put it in the oven.
Step9:Fold the fermentation cloth into a small lattice. Put the dough stick inside to separate it. It must be separated by things. Or use the stick mold. Because once the dough is fermented, it will go around. There is no upward force. After fermentation, it will become a flat bread. The fermenter is 35 degrees. The humidity is about 75.40 minutes.
Step10:Well fermented. Transfer to the oilcloth.
Step11:Cut the bread. Preheat the oven for 230 degrees. Preheat the pan together. Bake for 25 minutes. Spray some water mist on the surface of the bread. Spray some in the oven, and then you can bake.
Step12:It must be cool and then put into the bag. Or it's good to slice and freeze. Take it out and bake when eating. It's the same as the new one. It must not be refrigerated.
Step13:Sliced slices. I applied maltose syrup. It's thin. Just apply it directly. If it's honey or something, it's a little bi
Step14:
Step15:
Cooking tips:1. It's very important to choose a good flour. For example, this kind of European bread is imported wheat flour. China doesn't produce this kind of flour. Look at the big hole in the section. That's what I want. 2. There will be a lot of authentic salt. I don't like to eat that salty. And I also add less sugar. It's not sweet. It's a little salty. 3. This bread is fermented twice, then revived and baked. There are skills in making delicious dishes.
