Chinese Food
Oil free sugar free whole wheat staff
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How to make a perfect oil-free and sugar free whole wheat staff with ordinary oven steam.
Cooking ingredients
Cooking Steps
Step1:1. Put flour and water into cm506e cook machine. Knead into smooth dough. Cover and refrigerate for 23 hours.
Step2:2. Add the rest dough to other remaining materials, and continue to knead the dough to make a smooth dough with good tensile property.
Step3:3. Put the dough into the fermentation tank after it is round. Set the temperature to 28 degrees and the humidity to 70%. Ferment it to about 1.5 times.
Step4:4. Take out the micro exhaust of the refrigerated dough and divide it into 3 equal parts. After slightly exhaust, make it into a cylindrical shape. Cover with the fresh-keeping film and relax for about 30 minutes.
Step5:5. 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.
Step6:6. Fold the upper part of the dough down by one-half (over the center line). Then fold the lower part up to the center line. Pat off the big bubbles and compact with the palm root. Finally, overlap the right hand and the left hand on the top. Rub from the middle of the dough to both sides. Knead into a long strip of about 40cm tip of both ends.
Step7:7. Put the dough on the fermentation cloth, fold it with the fermentation cloth, separate it from each other, and open it. Cover the fresh-keeping film, and ferment at room temperature to about 1.5 times of the size.
Step8:8. Preheat the oven during the final fermentation. Co750a intelligent oven. Put baking slate in the middle and lower layers. Put baking stones in the baking tray on the bottom heating plate. Select the hot air mode. Preheat for 45 minutes 230 degrees in advance.
Step9:9. Transfer the fermented dough to the oiled paper with a transfer plate, and finish it with a scraper.
Step10:10. Before the dough is put into the oven, use a sharp knife to cut three parallel bevels about 10cm long at an angle of 45 degrees.
Step11:11. Co750a intelligent oven. First add water and steam to the baked stone. Quickly send the dough to the slate. Bake for about 12 minutes, then take out the baked stone and oil paper. The temperature changes to 210 degrees. Continue baking for 10 minutes. Bake until the color is burnt yellow.
Step12:Finished produc
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.
