Chinese Food
Mini all wheat staff
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Cooking ingredients
Cooking Steps
Step1:Mix high gluten flour with salt, water and yeast to form floccule
Step2:Then let it stand for more than two hours for fermentation Two point five Double the size. Divide the dough into two parts and rub them into two sharp olive shaped dough. Cover the dough with wet cloth and let it stand for 1 hour for the second fermentation. Uncover the wet cloth. Dip the sharp blade in water and pull it several times. Sprinkle with high powde
Step3:Finally, put it into the oven for 190 ℃ and 20 minutes to bake the surface to be scorched yellow
Step4:It's a success to have this kind of air bubble. It's a great match to make a thick soup or garlic stick. (for garlic flavor staff, please refer to the garlic flavor toast I made before. Just change the toast into a staff
Cooking tips:The key of dough fermentation is to make dough with the stick. The dough can't be produced when the temperature is too low. I put the dough in the largest glass lunch box of Le Kou. The lid is empty. It is fermented in the oven at about 60 degrees. There are skills in making delicious dishes.
