Chinese Food
New Orleans baguette (perfect with Russian red vegetable soup)
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Because in pursuit of American spy dream, I was inspired to cook Russian red vegetable soup. But soup with bread. Which one? Russian style is too rough. I'm not satisfied with it. It's suitable for the theme of American drama. To make Russian soup, you should match American bread. But American hamburgers and sandwiches don't need soup. They chose the New Orleans French bread of Texas farmers. The farmers said that the taste of this bread is actually similar to the Shanzhai baguette they used to buy when they were young in Shanghai. The soft tissue can be pulled out completely. The crisp and hard shell is left to soak in Borsch Soup. It's it. Start.
Cooking ingredients
Cooking Steps
Step1:Mix all kinds of powder, water, sugar, milk powder and autolyse for 30 minutes. Add salt and yeast. Knead until the gluten begins to produce. Add softened butter. Knead until the film is out (between the expansion stage and the completion stage
Step2:Put the dough into the fermentation tank and ferment for about 80 minutes.
Step3:Exhaust and fold at 50 minutes (European bag is attached to the basin wall. It gathers from the center to the edge. The gesture should be neat. The whole dough should be folded to
Step4:Finished fermentation. The folded dough doubled.
Step5:Split into 2 parts. Exhaust. Roll. Relax for 20 minutes.
Step6:Later, I found that my baking tray was short. I could only divide the dough into three parts. Each part was rolled into a rectangle of 30 * 15 cm.
Step7:Roll it up. Pinch the seams tightly. Rub the tips at both ends. Lengthen it slightly to the appropriate length of 4 baking tray. Put it on the baking tray with baking paper.
Step8:Twice fermentation at room temperature to twice the size. About 4560 minutes.
Step9:Surface plastering. Cutting packag
Step10:Note that the cutting direction of the bread is different from that of the traditional baguette. It's more horizontal. It doesn't need to tilt into the knife. It's perpendicular to the dough
Step11:Put an empty pan in the oven. Preheat to 250 degrees. Pour a little boiling water into the pan to generate steam. Close the oven. Put the dough pan into the oven. Pour another cup of hot water on the bottom pan with water. Close the oven. Bake at 210 ℃ for 20 minutes. Cool to 190 ℃ and bake for another 20 minutes. Turn the bread golden.
Step12:Baked brea
Step13:The internal organization is very soft. It can be squeezed out. It's very similar to the Shanzhai baguette sold in Shanghai bakery when I was a child. There is wood?.
Cooking tips:The way we are used to kneading is to knead the dough until the gluten develops completely, that is to say, to get out of the film . This recipe also requires the same. The gluten initiated by this intensive kneading method is dense and even. It is suitable for the toast with dense tissue. And the finished bread is also very large. But for the European bread, it is different. The European bread also needs the gluten. Otherwise, it will not rise. But the gluten cannot be as regular as the toast. It needs a certain amount of space and elasticity to contain and contain the pores produced in the fermentation baking 。 In addition, kneading is a process of flour oxidation. Oxidation is destructive to the flavor of bread. The longer kneading, the lighter the flavor of the dough itself. This has little impact on sweet bread and soft bread with more additives. Because the flavor of additives can make up for the lack of flavor of the dough. However, European bags like French sticks eat the flavor of flour itself. After being kneaded wildly, the internal organization of the finished product is not affected Color of
