Staff gourmet table recipe-Chinese Food-best chinese food recipes-cooking food

Staff gourmet table

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Baguette is one of the most traditional French bread. The excellent staff is not only crispy, but also soft and tough inside. It can be eaten by hand, dipped in soup or made into sandwiches. We invited Julien malcurat, head chef of the French Culinary Institute of Le Fong (chef of Le Fong), to teach you the world-class staff and tell you everything about the staff. Note - water temperature = basic temperature - (flour temperature + room temperature) there are several factors that affect the surface temperature - room temperature, flour temperature and water temperature. Basic temperature = room temperature + flour temperature + water temperature. Water temperature is the tool for the Baker to control the final temperature of the dough

Cooking ingredients

Cooking Steps

Step1:Spread the flour on the table. Dig two holes left and righ

Step2:Put yeast in the small hole, add water and stir slowly by hand; add salt in the other hole, and knead the dough by hand until the dough surface is smooth and does not touch the table (the final temperature of the dough is 23-25 ℃)

Step3:Put the kneaded dough into the basin. Wake up at normal temperature for 30 minutes to 1 hour; the first wake-up is over. The dough has started to swell. The surface is smooth and the tissue of the dough can be clearly seen to form a film

Step4:Cut the dough into 350g pieces

Step5:Cover the dough with plastic film. Wake up for 20-30 minutes at room temperatur

Step6:After the second wake-up, knead the dough into 55cm long strips and put them on the drying net paved with baking paper

Step7:Put it into the hair waking box for the third time. This stage lasts for 1 hour ～ One point five Hour

Step8:After the third awakening, the staff has expanded and become mellow. Take the Dharma stick out of the Xingfa box and make 5 cut

Step9:Bake for 20 minutes in an oven that has been preheated to 250 degrees Celsius

Step10:The standard of the staff? A standard staff weighs about 250g and is 55cm long. There are several standards for a beautiful staff. First of all, it has a good wake-up state, a beautiful knife edge, a milky bread heart. It has different sizes and irregular pores. The heart of the bread is glossy, the crust is crisp, and the color is even.

Step11:How to cut the staff? There are basically two ways for the French to split the staff. The first is to slice or segment with a serrated knife. The other is to break it into small pieces by hand.

Step12:How do French people eat French sticks? In France, there are basically three ways to eat baguettes. First of all, the most direct. It's served with dinner. Second, make tarts. Spread butter or jam on the bread. Then make a sandwich. Cut the staff laterally from the side. But don't cut it completely. Then spread a layer of butter. Put on some French ham, some salad leaves and some tomatoes. You can enjoy them.

Step13:How to save the staff? There are two ways to save the staff. First, the easiest way is to wrap the staff with a slightly wet cloth. It can be saved to the next day. The second slightly more complicated method is to wrap the staff tightly with plastic wra