Chinese Food
You can eat three baguettes at a time
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I often see a long baguette in the bakery. Although I haven't bought it once, I'm also attracted by it. The reason I haven't tried before is that it's as hard as stone. It's definitely not good to eat. I made it myself this time. I really didn't expect that the taste will kill all the bread I made before You can wrap some omelets, ketchup or something. It's just good for breakfast. The staff I made is different from the traditional one. It has no big holes or crisp appearance. The taste is also tender. It's more suitable for the elderly and children.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Warm water is about thirty or forty degrees.
Step2:Pour the yeast into a mixing basin filled with warm water. Let it stand for five minutes to activate until it dissolves completely.
Step3:Mix the bread flour and cake flour evenly. Pour in salt. Mix again evenly.
Step4:Pour the evenly mixed powder into the dissolved yeast water. Pour in about half.
Step5:Stir well with chopsticks. Cover with plastic wrap and ferment at room temperature for about two hours.
Step6:The dough is bigger. There are a lot of small bubbles on the surface.
Step7:Pour in the remaining powder. Stir with chopsticks.
Step8:After mixing, knead it into a smooth dough by hand. Cover it with a wet cloth and put it into the oven to ferment for about 40 minutes at 35 ℃. During fermentation, put a cup of boiling water beside to assist fermentation.
Step9:Ferment to twice the size. Take out the dough and exhaust. Divide it into three parts. Roll it into long tongues and roll it up.
Step10:Cover with wet cloth and put it in the oven again for half an hour. Separate them with oilpaper. The basic shape will not change during fermentation.
Step11:After fermentation, sprinkle a small amount of bread powder and cut. Heat the oven for 200 degrees. Heat the oven for 180 degrees. Bake for about 22 minutes. At the same time of baking, put a baking tray under it. Pour in the boiling water for fermentation. This will make the bread more soft. The specific time depends on the temperature of your oven.
Step12:I take advantage of my eagerness. The picture doesn't look delicate enough. But the internal organization is really the most delicate since I've made so many breads. The taste of wheat is rich. The mouth is slightly salty. I won't feel bored at all. When I'm a staple food, I can eat three at a time
Cooking tips:After cooling, timely sealing and preservation can lock the moisture and keep the softness. There are skills in making delicious dishes.
