Chinese Food
Kangzhifa Stick ~ French hard salted bread
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French hard salted bread may not like the hard taste of most people, and there is no sweetness. But as a French, it is often eaten as a daily staple food. Although there is no soft, waxy and fluffy taste, but the mellow taste of that kind of wheat is more chewing and more fragrant. Slowly you will love it. Friends who like to make bread may try it. There is another flavor. The outer skin is crispy. The inner strength is made of less water than the soft sweet bread. It is sealed and stored at room temperature. When it is eaten again, it needs to be baked in the oven. Otherwise, the outer skin will lose the crispy taste. Only the hard is left. My oven is relatively large, so the amount of this formula is relatively large at one time. You can reduce it in proportion as a whole according to the situation. -
Cooking ingredients
Cooking Steps
Step1:I use bread machine and flour. Dissolve salt in water. Add high gluten flour and whole wheat flour to cover the water. Put yeast and improver on the top to start the mixing process. You can also use your hands and face. Because there is not much moisture, the face will not be particularly wet and soft. Hand and noodles are made by dissolving salt in water. Add high gluten flour and whole wheat flour and stir with chopsticks. Add yeast and improver after the flocs are basically uniform. Do not let yeast contact salt directly. Salt will kill yeast activity and affect fermentation.
Step2:The dough becomes smooth after a dough mixing procedure of the bread machine. Because the water content is less, the dough will be mixed for a long time. Don't worry. If the dough doesn't form a dough all the time, it means that the water absorption rate of the flour is very high. It needs to add extra water. If you need to add water, please add it a little. Don't add more. The dough is harder than ordinary bread.
Step3:I used two blending procedures to make the dough into 10 tendons. It needs a lot of effort to pull, pull, press and fall with hands and faces. It's not easy for dough with less water to pull out the film. This bread is forgotten to make a test of the gluten content. The picture is made of other bread before. The film can not reach the glove level. But it can still pull out a flat thin film.
Step4:Cover the dough with plastic wrap and ferment for 1 hour. The dough volume is more than twice.
Step5:After a little cooling, take out the dough and exhaust. Then divide the ingredients. I divided about 200g / 1 into 4 ingredients. Use a rolling pin to roll out the long strips. Cut each piece of cheese into 4 pieces at a slight angle. Leave a gap between them and spread them on the dough.
Step6:Roll it into a piece. Squeeze it tightly at the receiving port. Then turn the closing port downward. Smear the egg liquid on the surface. Spread the bread bran evenly. Press firmly with your fingers.
Step7:Put the baking tray with oilpaper or oilcloth on it and cover it with plastic film and put it into the oven for 1 hour. If the oven has no fermentation function, set the temperature to 34-40 ℃ for fermentation.
Step8:The volume becomes larger after fermentation. Take out. Preheat the oven to 180 ℃ for heating and 160 ℃ for heating. Use a knife to cut a few holes in the bread. Bake it for about 20 minutes. It depends on the volume and quantity of the bread and the actual situation of the oven.
Step9:It's baked out. The effect is golden on the surface. The outer skin is crispy. Cut it with a serrated knife. The outer skin will fall off (I cut it from the inclined mouth). Internal tendons. Wheat fragranc
Cooking tips:If the flour can be kneaded into a ball, the amount of water in this formula should be used as much as possible. If the flour has a high water absorption rate, water should be added slowly. The principle of adding a small amount of water many times is not too dry. If the amount of water in hard bread is added, its properties will change. There are skills in making delicious dishes.
