Chinese Food
Low fat and sugar whole wheat soft European bread stick
(154093 views)
It's a happy morning to be blessed by the sun. Who would have expected to go back to Nantian with 99% of the surface humidity yesterday? Today came a 360 degree turn. Maybe this is the unknown and surprise of tomorrow. People don't need to be greedy to be satisfied. A good day is enough. It's like this low sugar and low-fat whole wheat soft European bread. When it comes out of the oven, its skin is smooth and smooth. It's hot and scalding. But as time goes on, the temperature drops. The skin begins to lose water and wrinkle. The truth that nature can't beat is that it swells and shrinks. Seems to understand. People's aspirations. Should be the same. To maintain the height and enthusiasm, so as not to shrink to numbness. Finally to be cut to eat.
Cooking ingredients
Cooking Steps
Step1:After dissolving in water, yeast and sugar, add flour and salt, knead into smooth dough, add butter softened in advance, knead until the film can be stretched out, cover with fresh-keeping film, and ferment to twice the siz
Step2:Divide them into 4 parts. Loosen the plastic wrap for 20 minutes
Step3:Take a piece and roll it into an oval shape. Press the upper edge of it to stick to the table top
Step4:Roll up from the bottom, and gradually tighten the two ends
Step5:After rolling, it will be in the shape of two sharp ends, with the mouth closed downward
Step6:All in the same way. Stack the baking tray and put it into the oven. Put a plate of boiling water under it. Ferment for 20 minutes
Step7:Take it out. Preheat the oven at 200 ℃ and 220 ℃. Spray water, sift the flour and cut the mouth. Bake it for 20 minutes. Cool it and seal it.
Step8:◆ the following is the display of finished product
Step9:Finished product
Step10:Finished product
Step11:Finished product
Step12:Finished product
Step13:Finished product
Step14:Finished product
Cooking tips:※ the water absorption of different brands of flour is different. Please adjust the dosage according to your own brand. For example, ± 10 ~ 20g; ※ the bread was made in April. In order to speed up the fermentation, the water in the middle of the formula was changed into 40 ℃ warm water. The first hair also used the fermentation function brought by the oven (the one that does not need to adjust the temperature) for about 40 minutes. Or look at the state. It can extend the time properly. But when the temperature is high in summer, the room temperature Fermentation is OK; * the duration of the second round depends on the room temperature, water temperature, oven space, dough quality, etc. because I ferment and bake in the same oven, so it takes 10 minutes to take out and wait for preheating. So add the reserved 10 minutes. It actually takes 30 minutes. If you think it's not enough, please adjust it according to the actual situation of the dough; * different brands of ovens have different tempers. My one is 32L. It's usually placed below Count the second layer. Please master your own oven temper. If the color is too fast, please lower the temperature or cover with tin foil. Low fat and low sugar in European bags are generally high
