Chinese Food
French bread
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This bread is called baguette bread. The standard baguette weighs 300g and is 5055cm long. Its skin is crisp and its heart is soft. But the staff weighs 150g and is about 27cm long. In fact, I also brush garlic. The taste is excellent. The formula is as follows - butter 130, mashed garlic 25, salt 0.5, white rum 6, celery 0.5. Mix well. (butter can be Microsoft)
Cooking ingredients
Cooking Steps
Step1:Mix the desalted dough into rough dough. Change the speed. Beat until the gluten is 70-80%. Mix the salt slowly. Change the speed. Beat until the gluten is 90-10%. Knead the dough. Pat it flat and press it to open. Basic fermentation is 30.60%. 6090. Minutes. Insert test (the shape of the stick can not damage the surface, so the side or edge of the insert test) can not collapse or shrink.
Step2:Cut into rectangles. Don't be too long, or the staff will be too long and too thin. The fermentation continued at 3035.6070% for 30 minutes.
Step3:It's made into olive shape. It's folded in two. The two ends are folded more with olive shaped tips.
Step4:Discoun
Step5:Fold. Press flat.
Step6:Olive shaped. Rub well. 27 long.
Step7:Look at the two ends in olive shape. Sharp. Or in a cylindrical shape.
Step8:Put in the special stove with French eyes. Put one on each other. Finally ferment. 3538.7080%. 6090 points.
Step9:Scratch the mouth (gently scratch the skin. Both ends are flat. The left one is cylindrical to see that the shape of the end is neat) squeeze the garlic into the mouth. Preheat the oven for 250 minutes. Spray water for 6 seconds. Adjust the temperature for 230 minutes. Lower it for 200.20 minutes.
Step10:Take it out and shake it gently. Let it cool. OK.
Cooking tips:There are skills in making delicious dishes.
