Chinese Food
[Dharma stick] - the first attempt to continue to work hard
(64096 views)![[Dharma stick] - the first attempt to continue to work hard](https://cp1.douguo.com/upload/caiku/0/c/9/yuan_0c1196f5ce099cab85b48683f1f837f9.jpg)
To be honest, I have no interest in Dharma sticks, because when I saw them in the supermarket before, they were all long ones. They looked like they could smash people. Their intuition was very hard. I don't think they liked the taste... This time, I tried it for the first time. For this reason, I also went through the blog of fanda people. I learned that the dough of the Dharma stick should not be stirred too much. I can use the method of soaking and folding to help the dough to make gluten. I tried it. The effect is good. But later, it may be that I have been too long for the whole time, which has led to the decrease of yeast activity. So the baking effect is not good enough. The normal section of the staff should be close to the circle. The internal holes are large and evenly distributed. My obvious shape is not awesome. It means that the last fermentation is not enough. But there are still some big holes in the cut. It shows that the overall direction of operation is correct. Next time we need to consider the yeast activity problem.
Cooking ingredients
Cooking Steps
Step1:Pour the material of fermentation head into the basin and stir evenl
Step2:Cover the plastic wrap and ferment at room temperature for 1-2 hours. Until there are small bubbles on the dough surface. Then put it into the refrigerator for about 7 hours
Step3:After the dough is taken out, it is reheated at room temperature for 1 hour. When the dough is opened, many honeycomb like holes can be found inside
Step4:Pour the main dough material into the basin and mix well to form a doug
Step5:Add the warmed yeast hea
Step6:Mix wel
Step7:After fermentation for about 20 minutes, fold the dough up and down with a scrape
Step8:Then turn up the folded dough along the left and right directions and continue the fermentation; the fermentation is about 2 hours at room temperature. During this period, turn up and fold the dough 5 times. Each operation time is the 20th, 40th, 60th, 80th and 100th minutes after the fermentation respectively
Step9:After the last operation, the dough has come out of the fil
Step10:Cover the plastic film and send it to the refrigerator to continue to refrigerate and ferment for 20 hour
Step11:The dough is about 2-3 times the size when it is taken ou
Step12:Take out the dough and divide it into three part
Step13:Tap and fold into a long column. Relax for 25-30 minute
Step14:Take a loose dough, press off the bubbles, and press it into a rectangle
Step15:Both sides fold inward along the long side and sea
Step16:Slowly rub lon
Step17:Put it on a baking tray lined with oilpaper for final fermentatio
Step18:Ferment for about 30-60 minutes. To the extent that it slowly rebounds after pressing with fingers. Use a knife to cut the dough surface
Step19:Preheat the oven at 230 ℃ for 10 minutes in advance. Pour boiling water into the bottom baking pan. Place the baking pan with dough in the middle of the oven. Bake for 10 minutes and take out the baking pan with water. Spray water on the surface of the bread and continue to bake for 20 minutes. Leave the oven to cool and slice for eating
Step20:Write production step
Step21:Write production step
Step22:Write production step
Cooking tips:1. In the first fermentation process, I used a scraper to fold the dough in four directions to help the dough get gluten; 2. Later, I put the miant dough in the refrigerator for 20 hours to refrigerate and ferment. It was really a helpless move, because the previous steps were finished late, and there was no sufficient time in the next day, so I had to wait until the next night to continue; under normal circumstances, it is not necessary to be cold The next step is to ferment directly at room temperature to 2-3 times the size to continue the follow-up action; 3. Cutting or hard injury. Is the knife not sharp enough? It seems that I have to buy razor blades later... There are skills in making delicious dishes.
