Chinese Food
Hazel flavor staff (super detailed direct method)
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Sugar free and low oil staff is low card? There is no burden to lose weight and eat it. I like the taste of French stick very much. The outer skin is crunchy, but the inner part is very chewy. The square can be made into 3 sticks with a length of 35cm and a diameter of 4cm. Three mould of kitchen staff.
Cooking ingredients
Cooking Steps
Step1:Yeast. Salt in container.
Step2:Add 250g warm water to divide the yeast and mix well.
Step3:Add 180g of high gluten flour and mix with chopsticks.
Step4:Cover with plastic wrap. Fermentation at room temperature above 25 ℃ for about 2 hours.
Step5:Bubblin
Step6:Add 190g of high gluten flour and pour into the basin. Knead into a dough.
Step7:Add in the hazelnut chips. You can also join in the previous step.
Step8:Knead into dough, cover with wet cloth, and ferment for 3 hours at room temperature of 25 ℃.
Step9:The first hour of fermentation is every 20 minutes. Take out the dough and stretch it. Fold it up, down, left and right once. Fold it three times in total. After two hours, do not worry about waiting for the dough to ferment.
Step10:The dough is more than twice the size.
Step11:Take it out and divide it into three parts. Shape the dough into squares by wrapping it left and right. The surface should be tight. Cover with plastic wrap for 20 minutes.
Step12:Take one. Pat the dough with your palm. Don't squeeze the inner bubbles. Fold it up and down in the middle.
Step13:The tight interface makes the cylindrical surface of noodles tight.
Step14:Gently rub it together with the stretching force to form a long strip of about 35cm.
Step15:Put on the surface of the mold and sprinkle with flour. Cover the plastic film and ferment for half an hour to one hour at room temperature above 25 ℃.
Step16:Sent to One point five Double big. It's elastic to press the surface with your fingers. Sprinkle a little more flour. Cut the bag with a sharp knife. The blade and the enveloping surface are inclined 45 degrees to cut the single blade vertically. I cut five. Preheat the oven 220 degrees in advance.
Step17:Put it in the middle of the oven. Put a baking pan under it and pour in a cup of hot water. Spray water into the oven to make steam.
Step18:Close the oven quickly. Bake at 220 degrees for 30 minutes. When you have ten minutes left, take out the baking tray and continue to bake. This will make the bottom of the bag crispy.
Step19:Completely colored and removed.
Step20:Cut the face. The internal air hole is an important feature of the staff.
Step21:Very chewy baguette.
Cooking tips:When making steam in the oven, act quickly. When the high temperature meets hot water, generate steam and close the door quickly. The steam will be locked in the oven. Do not squeeze the inner air bubble hard when shaping the staff. Finish by stretching and wrapping. The surface of the shaping staff is tight. There are skills in making delicious dishes.
