Chinese Food
Dharma stick
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Every time I go to IKEA for shopping, I will buy a magic stick when I check out. On the way home, I can't help but directly kill most of them. I like the crisp shell of the Dharma stick. I like the flesh of the Dharma stick. It has strong wheat flavor. But only the fresh staff has the intoxicating crispness and hot wheat fragrance. So, learn to do it by yourself. So, there is a fresh out of the oven method stick crisp fragrance. Again and again can not resist the temptation. It's only known after making the staff. The ingredients are as simple as flour, yeast, salt and water. Bread that doesn't need sugar, butter or milk. It's pure white bread. May Day holiday. Let's bake a stove of crispy and crispy food. Let's go to the wild to make a pile together. Let's go to the spring flower nibbling stick. Let's go to the hairdryer. Let's go to see the beautiful scenery and the bustling crowd, right?
Cooking ingredients
Cooking Steps
Step1:Add 250g flour, 3 G yeast powder, 300g normal temperature water, and make a soft dough. No need to start. Just stir with chopsticks. No need to shape.
Step2:Cover with plastic wrap, refrigerate and ferment overnight. About 12 hours.
Step3:Dough that has been refrigerated and fermented overnight. It is called Polish yeast head . Make toast with Polish yeast. The dough will be very soft. It's very good.
Step4:Add 250g flour, about 300g water and 3G yeast powder to polish yeast head and mix them into floccules.
Step5:Knead it with Polish yeast.
Step6:Knead it into a slightly rough dough for one fermentation.
Step7:Ferment to twice the size of the dough.
Step8:Fermented dough. Rich bubbles.
Step9:After a little rubbing, it will be divided into two parts.
Step10:Another two into four. About average. Slightly different in size.
Step11:The key is to take a piece of dough. Press the upper and lower sides with the palm root respectively. Press the flat side to discharge the gas. The middle third of the dough is in a raised state. Keep the gas in it still full. This is the basis of the honeycomb hole inside the staff.
Step12:Turn over from top to bottom and wrap around the bulge.
Step13:Then wrap the raised part from bottom to top, pinch the joint and both ends to form a closed shuttle dough.
Step14:Gently rub the dough into long strips. The waist diameter is about 5cm. Not too thin. Not too fat. Try to be as fat and thin as possible. The beauty value depends on personal skill. The dough is very soft. It's a little sticky. You can use a little dry flour to prevent it from sticking.
Step15:Put the dough in the baking tray. You can spread the oilpaper. My baking tray is anti stick, so it's saved. The roasted staff is crispy and not easy to be stuck.
Step16:Cover with a damp cloth. Ferment at room temperature for 20 minutes.
Step17:Fermented dough. Cut with a sharp blade. I cut it with a fruit knife. Eat by yourself. It will reduce the standard and relax the requirements. This is not good. Don't learn from me. If there is a paper cutter, it will be sharper. If you are a local tyrant, you can buy a special Dharma stick cutter. I'm not willing to buy one. Mm-hmm. it's just that the blade is a little ugly. Suddenly thought of. If it is a surgical knife. Will it cut a very beautiful wound?
Step18:Sprinkle the wound Salt. No, no, it's dr
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Cooking tips:The technique of making dough of the staff. Use steaming and baking mode for the first ten minutes. A little deeper in the middle of the blade. Today's start is obviously not heavy enough. The extent of the split is not enough. There are skills in making delicious dishes.
