Chinese Food
Baguette
(63772 views)
It's the first time that I've bought a French cudgel in the supermarket. I can't imagine that what I've made is better than what I bought in the supermarket. It's delicious even if it's not processed separately. Although the surface is not ideal for me. It looks ugly, but it's delicious. -
Cooking ingredients
Cooking Steps
Step1:Dissolve yeast in water. Let stand for 5 minutes.
Step2:Mix the high gluten flour with the low gluten flour. Put the salt on top.
Step3:Pour the yeast water into the flour. Mix while pouring. Mix into flocs.
Step4:And make a smooth dough. Let it go for 30 minutes.
Step5:Knead the dough again in 30 minutes.
Step6:Then it's divided into three little dough.
Step7:Roll the dough and relax for 10 minutes.
Step8:Take a dough and roll it into a long shape.
Step9:Roll it up again and close it down. Rub it again. Let the head of the noodles have some.
Step10:Make the remaining two dough in turn. Then put them in a warm place to ferment.
Step11:Ferment to twice the original size. Sift a little flour on the surface. Then use a medium knife to pull a few mouthfuls.
Step12:Preheat the oven to 190 degrees. Bake in the middle layer for 1520 minutes.
Step13:Finally, take out the roasted staff and cool it.
Cooking tips:The temperature of the oven should be adjusted according to the temperature of the oven. The flour should be sifted gently and evenly on the surface of the staff. I sifted it all at once. I made a pile of powder. It made the surface ugly. There are skills in making delicious dishes.
