Chinese Food
One of the family oven sticks - Multi grain sticks
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On January 5, 2019, the first time to make this kind of cereal baguette with domestic powder, the first time to eat the back sweet of baguette. When I made it, I added 85% water. The skin of the finished staff is crispy, the inner core is moist and full of colloid. The flavor of grain and the flavor of Dharma stick complement each other. They are healthy, nutritious and charming. Use equipment - Siemens embedded oven 66 L. slate 34 * 34 cm. A plate of Paishi. Geely blade, three energy cutting tool holder, fermentation cloth and transfer plate. I've used gold like a or B. Queen's Japanese toast powder, hard red and high gluten powder. For reference, I use Xinliang cake powder formula for low powder. Please adjust the water amount according to the range you can control. If you don't understand, you can add bingomeimei. Note douguo ID. we have a professional bread technology sharing exchange group.
Cooking ingredients
Cooking Steps
Step1:Four grain
Step2:Four kinds of grains are weighed well respectivel
Step3:Mix well. Bake in the oven at 150 ℃ for about 15 minutes. Taste the grain and it will taste delicious
Step4:Add 100g of water. Mix and soak for more than 2 hours. Let the grain fully absorb water.
Step5:Polish seed is stirred one day in advance. It is fermented at room temperature for 30 minutes. It is fermented at 45 ℃ for 1216 hours. It is fermented until the surface is full of bubbles. It can be used with a little depression.
Step6:Kneading Step-1. Mix the flour and water in the main dough slowly and evenly. Allow to stand and hydrolyze for 1530 minutes. (please adjust the water temperature according to the room temperature to control the surface temperature. Ice water in summer and warm water in winter. Or cold storage and hydrolysis in summer) 2. Add salt and polish seed. Knead slowly and evenly. Add yeast at a temperature of 18 ℃. 3. Knead quickly to form a gluten. The dough is smooth and translucent. 4. Add water after adding three times. Knead slowly and evenly and absorb completely. 5. Domestic flour gluten is relatively strong. Knead at a medium speed to form a gluten a little later. The gluten has a very good ductility. Like Lanzhou ramen, it can stretch the gluten very long. It has certain elasticity. No Broken tendons. 6. Add the soaked grains and knead them evenly. The surface temperature shall be controlled at 2224 degrees. The grains shall be soaked in cold storage to facilitate the surface temperature control.
Step7:Ferment at room temperature for 30 minutes. Fold it upside down and put it into the refrigerator. Ferment overnight for 12 hours. The volume of fermented dough is about 11.5 times larger
Step8:Fermented dough. The gluten is kneaded in place. Even 85% of the water is not sticky. Tap. Press. Touch. To feel and touch the dough. Feel the fermented gas inside. Remember the feel of the dough. Room temperature: 2628 ℃. Dough temperature: 1618
Step9:Split 150200g. Relax for 30 minutes. Adjust the size of the dough according to the size of the slate in your oven.
Step10:Preheat the slate and pie the oven 230250 degrees in advance for more than 45 minute
Step11:See the original recipe of the stick for the plastic technique. The shaped staff is put on the fermentation cloth with the seam facing up. The final fermentation is 4550 minutes at 2628 degrees. It is about 1.5 times larger. Time for reference. Mainly depends on the state of dough. Touch the feeling of dough.
Step12:Use the transfer plate to move the staff onto the high temperature oilclot
Step13:Oilclot
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Cooking tips:There are skills in making delicious dishes.
