Chinese Food
Whole wheat staff
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Recently, many fans asked Xiaojia about the recipe of Dharma stick. Today's recommended recipe for Dharma stick is more suitable for the friends who just contacted the Dharma stick. The success rate is higher. Add a proper amount of whole wheat flour. It's sweet with rye. It's well organized. The shell is burnt and fragrant. There are enough big holes in it. It's moist inside and q-shaped. The outer skin is crisp.
Cooking ingredients
Cooking Steps
Step1:1. Put the flour and water into the cook machin
Step2:Knead into a smooth dough. Cover and refrigerate for 23 hours.
Step3:Add the dough to the rest
Step4:Continue to knead to make smooth dough with good stretching.
Step5:Put the dough into the fermentation tank after it is round. Set the temperature to 28 degrees and the humidity to 70%
Step6:Ferment to about 1.5 times the size.
Step7:Refrigerated dough takes out micro exhaust. Divide into 3 equal parts
Step8:Let's exhaust a little and then reshape
Step9:In a cylinder
Step10:Cover with plastic wrap and relax for about 30 minutes.
Step11:Sprinkle proper amount of dry powder on the table top. Take the loose dough. Arch the palm slightly to exhaust the dough and pat it flat and oval.
Step12:Fold the upper part of the dough down by half (beyond the centerline). Then fold the lower part up to the centerline. Pat off the big bubbles and compact with the palm root
Step13:At last, the lower right hand and the left hand are overlapped. Rub them from the middle of the dough to both sides
Step14:Knead into a long strip of about 40 cm at the tip of both ends.
Step15:Put the dough on the fermenting cloth. Fold it with the fermenting cloth to form the dough
Step16:Virtual cover fresh-keeping film. Fermentation at room temperature to about 1.5 times.
Step17:Preheat the oven during the final fermentation. Put baking stone in the middle and lower layers. Put baking stone in the baking tray on the bottom heating plate. Select the hot air mode. Preheat for 45 minutes 230 degrees in advance.
Step18:Use the transfer plate to transfer the fermented dough to the oiled paper, and use the scraper to finish it.
Step19:1. Clean it with scraper.
Step20:Before the dough is put into the oven, use a sharp knife to cut three parallel bevels about 10 cm long at an angle of 45 degrees.
Step21:First add water and steam to the baked stone. Quickly put the dough on the stone plate. Bake for about 12 minutes, then take out the baked stone and oil paper. The temperature changes to 210 degrees
Step22:Continue baking for 10 minutes. Bake until the color is burnt yellow.
Step23:A beautiful staff is out.
Cooking tips:1. Because the water absorption of each flour is different, do not add all the liquid at one time. If the operation is not skilled enough, the liquid content of the dough should not be too large. Otherwise, the dough is wet and not easy to operate. 2. Do not cut the dough until it is preheated in the oven. Do not cut it until it is preheated in the oven, so as to avoid a large amount of air leakage affecting the expansion of the dough. 3. In the early stage of baking, the high-temperature steam in the oven can make the dough skin not be baked immediately and firm. It can make the dough quickly and evenly expand in the high-temperature and humid environment inside the oven. And the steam participates in the coking reaction of the skin. It is helpful to form a thin and brittle cracked skin. The internal wet q-bomb of the French stick is crisp and sends out the original wheat flavor of flour. It is very delicious. 4. The baking temperature and time are for reference only. Please adjust it according to the temperature performance of each oven. There are skills in making delicious dishes.
