Cooking Steps

1. 

   Step1:Making yeast head - mix all materials of yeast head, cover with plastic film, and leave at room temperature for about 2 hours (my room temperature is 20 ℃

2. 

   Step2:Until there are bubbles on the surface. Shake down the bowl. The bubbles will fall back.

3. 

   Step3:You can see a lot of bubbles in the fermentation head.

4. 

   Step4:Sift the high gluten powder into the yeast head, then add salt and water.

5. 

   Step5:Mix for 10 minutes (at low speed) with the second gear of Ka chef. Mix for 5 minutes (at medium speed) with the fourth gear until the surface is smooth. Knead into a ball. The dough is still very sticky at this time. Put it in a bowl. Cover with plastic wrap and warm it for 1.5 hours.

6. 

   Step6:Take out the dough with the help of a scraper and put it on the chopping board.

7. 

   Step7:Fold up and down once, and then fold left and right once. Continue to cover with plastic wrap. Let stand for 45 minutes.

8. 

   Step8:Divide the dough into two pieces. Put the dough in the baking tray. Separate them with oil paper. Wake up at room temperature for 40 minutes. And cut three knives on the surface with a blade (please ignore that the dough is a little ugly. Also forget the cutter. When it's half baked, I think of taking it out to cut. The surface has hardened.)

9. 

   Step9:The function of Haier tender oven is 230 ℃ for 20 minutes. If there is no tenderizing function, put an empty baking tray on the lower part of the oven. Preheat to 230 degrees. Pour in water to generate steam. Then put the baking tray of the French stick on the upper part.

10. 

    Step10:Finished produc

11. 

    Step11:It's OK to cut the surface. It's crispy outside and soft inside. The next day, the inside of the staff is still soft.

12. 

    Step12:Finished produc