Chinese Food
Just like the original flavor staff (direct method)
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I like the original taste of the Dharma stick. The newly baked Dharma stick is cool. I bite it down to the crisp tearing sound. I also like the lingering thick wheat fragrance in my mouth and the tough heart of the Dharma stick. It's very graceful.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Add the flour into the ice water. Mix well with a scraper. Cover with fresh paper. Refrigerate for 30 minutes
Step3:Take the dough out of the refrigerator, pour it on the chopping board, and knead it. Then add yeast. Knead well. Finally add salt and knead until the dough is smooth. Pull out the film.
Step4:For one engine, the temperature is 30 ℃. 50 minutes. Then take it out and fold it three times. Then fold it up and down three times. Smooth side up. Ferment at 30 ℃ for 50 minutes.
Step5:Divide the dough into three parts. Try to divide them at one time, because multiple cuts will damage the fascia of the dough. Affect the organization. After segmentation, gently rub into olive shape. Cover the mould and let it stand for 20 minutes. It should be noted that the fresh-keeping film should be added with floating powder as much as possible, or it will stick to the doug
Step6:Take a piece of dough. Press it flat. Try to keep the gas as much as possible.
Step7:Fold two-thirds of the net at hand. Then press the edge a few times. Let the big bubbles out by the wa
Step8:Then wrap the remaining one-third from top to bottom around the folded two-thirds. Then drain out the big pores. Keep the dough full.
Step9:After the last step, turn the dough upside down. Press the interface up. Press the interface down gently with your hand. Press out the trace in the figure. Keep both sections full.
Step10:Then put the two sections together. Roll them from the middle to both sides.
Step11:Put in the mold, ferment for 30 minutes, take it out, and cut it in the air for 10 minutes. At the same time, preheat the oven with an upper and lower tube of 230 degrees.
Step12:I forgot to take a picture about the cutting. So I drew a picture by hand. There are some precautions in the picture. You can have a look.
Step13:Another thing about steam. I use an oven with steam. In addition, I put about 30g of water on the scum plate. The stick also sprays water before it is put into the oven. If there is no steam oven, you can go straight to the back two steps.
Step14:In addition, I use the mold with holes below. There are also masters who use slate, fermented cloth and so on. This can be searched online. It is convenient to use the mould directly.
Step15:My cut is a little open. At that time, the dough was still a little wet. So when I cut it, it was sticky. So I cut it a little bit. You can also sift when you cu
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Step17:
Cooking tips:There are skills in making delicious dishes.
