Chinese Food
Family version cudgel -- short fat short fat small cudgel
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The oven at home is too small to make a standard staff length. A staff is too long to eat for several days. Then make a short, fat and short staff.
Cooking ingredients
Cooking Steps
Step1:Pour the yeast into warm water, not too hot water, which will burn the yeast to death, pour half of the high gluten powder into it, mix the flour free particles, cover with a layer of fresh-keeping film or wet cloth and put it in the oven for fermentation for 23 hour
Step2:When the dough is fermented to twice the original size, there will be some small bubbles on the fermented dough. At this time, add the remaining high gluten flour and salt and the fermented dough to knead, knead and knead together, but the action can't be too hard. Kneading is to make the dough gluten, but if it's too hard, it will break the gluten
Step3:Knead the dough gently for about 1015 minutes. The dough is smooth, elastic and non sticky. Put it into the oven again for secondary fermentation. I use a wet cloth to cover it and a bowl of water
Step4:Ferment for about 4060 minutes, poke a hole with your finger, the dough will not collapse and retract, indicating that it will ferment
Step5:Shaping take the dough out of the basin. The whole process of shaping must be light. Don't press the dough hard to exhaust. Use your hand to press the dough gently to make it into a rectangle, fold it from the bottom to the top twice, and then fold it from the top to the bottom once. Try to press the dough as tightly as possible so that it won't crack during the baking process. (forget to take photos for shaping. Try to make up the next time.) First
Step6:If it's shaped like this, you can put the greasepad on the baking tray and cover it with plastic film or wet cloth and put it into the oven for the last fermentation
Step7:Ferment to twice the original size, use the blade to cut the bag obliquely, and sprinkle a thin layer of flour evenly. The posture should be handsome and the movement should be fast
Step8:Preheat the upper and lower tubes in advance and bake at 220 ℃ for 2025 minute
Step9:Short fat short fat little staf
Step10:When the toasted staff is taken out and cooled, you can hear the creak and crackle in the bread and the strong wheat smell. The toasted staff should be crisp on the surface and soft inside
Step11:If you can't finish eating the Dharma sticks, you must put them in the refrigerator and freeze them. When you want to eat them, take them out and bake them in the oven. The Dharma sticks have a lot of Dharma garlic, milk, honey, which are easy to make and crispy
Cooking tips:1. This recipe can be used to make 68 slices of baguette. 2. This recipe has a moisture content of about 60%. The dough is easy to operate. 3. The baking time is also because each oven has its own temper. To master the temper of its own oven is generally colored. It can smell the fragrance almost. 4. The fermentation time is closely related to the temperature and humidity So there are some differences in the fermentation time. 5. The expression ability is not very good. It's easy to write. If you don't understand the message, you have skills to cook delicious food for me.
