Chinese Food
[French staff] - produced by the couss co960a oven
(101271 views)![[French staff] - produced by the couss co960a oven](https://cp1.douguo.com/upload/caiku/f/4/9/yuan_f44684d9998932c8dab8753b32975a89.jpg)
Dharma stick is the most representative staple food, which is very common in Europe and America. The recipe of French baguette is very simple. It only uses flour, water, salt and yeast. But its taste is not simple at all. The skin of successful baguette is very crunchy, soft and slightly tough inside. The more you chew, the more fragrant it is. It is full of strong wheat flavor. In the early stage of baking, adding steam in the oven can keep the dough skin soft and firm. It can make the dough expand quickly and evenly in the high-temperature and humid oven. The steam participates in the coking reaction of the dough skin and helps to form a thin and brittle shell. The fragrant staff comes out. It's very good.
Cooking ingredients
Cooking Steps
Step1:Prepare the required materials.
Step2:Put all the materials in the cook machine
Step3:Knead to make a smooth dough.
Step4:Take out the whole dough and ferment at room temperature for about 3 hours (room temperature is about 2025 ℃).
Step5:At the 45th and 90th minute and 135th minute in the fermentation process, the dough is folded once.
Step6:Divide the fermented dough into 3 equal parts, shape it into cylindrical shape and let it stand for 30 minutes.
Step7:Spread dry powder on the table top. After flattening the dough, fold the upper part down twice (over the center line). Then fold it up and down in half. Tighten the joint. Start to knead from the middle of the dough. Move it to both sides. Knead it into a long strip of about 30cm.
Step8:Put the dough on the baking tray with the baking cloth. Fold and separate each dough with the baking cloth. Cover the plastic film. Ferment at room temperature to about 1.5 times the size.
Step9:Flatten the oilcloth. Before putting the fermented dough into the oven, cut three bevels with a sharp knife.
Step10:Co960a hot air circulation oven. Preheat 250 degrees in advance. Add 2 tablespoons of water to the water injection port. Turn on the steam switch and spray out the steam every 20 seconds. Place the baking tray in the lower layer. Bake for 2530 minutes until the color is burnt yellow.
Step11:During the first 10 minutes of baking, add another steam intermittently.
Step12:The color is very beautiful.
Step13:The fragrant staff is out of the oven. You can also hear the crackle of the skin.
Step14:It's the best way to make garlic stick.
Step15:The smell of raw wheat. It's very charming.
Step16:The smell of raw wheat. It's very charming.
Step17:The smell of raw wheat. It's very charming.
Cooking tips:1. When the dough is fermented, if the gluten is not enough, it can be folded again at the 160th minute. 2. In the early stage of baking, the dough skin can be kept soft and firm after adding steam into the oven. The dough can expand rapidly and evenly in the high temperature and humid oven. The steam participates in the coking reaction of the dough skin, which helps to form a thin and brittle shell. 3. The baking temperature and time are for reference only. Please adjust it according to the temperature performance of each oven. There are skills in making delicious dishes.
