Chinese Food
Family oven baguette 3 - original classic baguette (domestic high and low powder)
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This recipe is only used to record the photos of the domestic powder staff. For the detailed process, please refer to the recipe of FA Fen FA stick. The links of the recipe are as follows - 1. The operation difference between the domestic high and low powder FA stick and FA Fen is that: 1. The dough of the domestic powder FA stick needs to be beaten too much. It needs to be fully expanded a little. The ductility needs to be particularly good. 2. The water volume can be larger. 3. The basic fermentation does not need to fold the domestic powder. I try to make too much powder and gold like A.B. Queen's hard red high gluten Queen's Japanese toast powder. The low powder is Xinliang cake powder. Common domestic dumpling steamed bread powder. The domestic powder method stick is characterized by thin skin, high water absorption and no flavor. However, the maturity and aroma of wheat can be increased by different seed flour ratio and fermentation. If the ripeness is not enough, the taste will be tough. 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
Step1:1. The domestic high and low powder method stick has good ductility. The lacing bar can be stretched well, but it is elastic and continuous. The video was recorded by my staff teacher when he taught the staff. Is it very similar to Lanzhou Ramen? The surface temperature must be controlled at 2224 degree
Step2:2. Good expansion force and explosive ear
Step3:3. Full and three-dimensional staf
Step4:4. Natural explosio
Step5:5. Cellular stomat
Cooking tips:There are skills in making delicious dishes.
