Chinese Food
Baguette
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Baguette is a Vietnamese sandwich I'm going to make. It's shorter than traditional baguette. It's also because the oven here is smaller. But I learned it from a French grandmother. It's still very close to the people. The traditional number of bag cutters should be singular. Because my length is less than three knives. There are more than five knives, so I only have four knives at last. Ha ha. So I'm tired of sweet bread. Try this salty bread with strong wheat flavor
Cooking ingredients
Cooking Steps
Step1:Mix high gluten flour with whole wheat flour. Add salt.
Step2:Add yeast powder to 35 ℃ water. Let stand for 10 minutes.
Step3:Pour half the yeast water into the flour mixture.
Step4:Stir to a paste.
Step5:Fermentation at room temperature for about 2-3 hours.
Step6:Add the remaining flour and knead it into a smooth dough. Rub for about 15 minutes.
Step7:The dough after fermentation is more than twice the size. It takes about 1 hour.
Step8:The dough is divided into two parts. Shape the dough by hand.
Step9:Make a partition with oilpaper. Put in a shaped dough stick.
Step10:Spray water on the surface. Cover the wet cloth and ferment again.
Step11:Sprinkle some dry powder on the surface. Then cut the bag.
Step12:Put it into the middle layer of the 200 degree preheated oven. Add a little water to the bottom baking plate. Make some water vapor. Bake for about 15 to 20 minutes. Delay as appropriate.
Step13:Bake and take out the net rack to cool.
Cooking tips:There are skills in making delicious dishes.
