Chinese Food
[cudgel] - produced by couss cf6000 fermentation tank
(102272 views)![[cudgel] - produced by couss cf6000 fermentation tank](https://cp1.douguo.com/upload/caiku/e/4/f/yuan_e4a010ce855091e073c805762ef3f16f.jpg)
The successful Dharma stick is delicious. The newly made Dharma stick has a golden skin and a natural wheat fragrance. There is a crisp cracking sound when pressing the skin. The internal part is relatively soft. There is no sugar in the formula of the staff. It's the sugar generated by yeast transformation. It's these transformed sugars that can make the skin bake golden yellow. Bite the staff. It's crisp first and then Q. the front feeling is light salty. The remaining tip of the tongue is light sweet. I think I heard your swallowing. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha
Cooking ingredients
Cooking Steps
Step1:Put all the materials into the mixing bucket of cm1500 chef machine. Mix them in low level and then turn them to the third level to knead.
Step2:Knead the dough to a smooth state. About 20 minutes.
Step3:Cf6000 temperature and humidity double control fermentation tank. Set the temperature to 24 degrees, humidity to 75% RH. Time to 3 hours. After the sound prompt is completed, put the dough into the whole circle for fermentation. After fermentation, the dough is refrigerated for one night.
Step4:The next day, according to your own time, take out the dough and warm it up. Divide the dough into three parts. Wake up for another 4060 minutes until the dough is soothed.
Step5:Take the dough and tear it away.
Step6:Fold up and down.
Step7:Finally roll it up.
Step8:Rub the long strips and put them into the folded fermentation cloth (do not roll the dough
Step9:Put the dough into cf6000 fermentation tank for final fermentation. The same temperature is 24 degrees. Humidity is 75% RH. The time is about 1 hour
Step10:About twice as large.
Step11:After the dough is fermented, pull and develop the leaven cloth. Sift in a small amount of flour and move it to the oilpaper. Before baking in the oven, cut two holes with a sharp knife.
Step12:Co960a hot air circulation oven. Put in the baking slate. Set 250 ℃ 30 minutes in advance to preheat. Bake to the water injection port and add some water. Turn on the steam function for about 20 seconds. After the steam is ejected, move the dough to the slate. Add steam to bake for 10 minutes.
Step13:The dough is very explosive
Step14:Finally, adjust the temperature to 200 ℃. Turn off the steam and bake for another 1015 minutes until the color is satisfactory.
Step15:The baguette is out. Listen. The bread is singing
Step16:The skin is golden.
Step17:It's also a good organization
Step18:No saliva.
Cooking tips:1. This material can be used to make two 30 cm or three 20 cm sticks. 2. In the end, the dough is put on a cutting board, because the combination of wood fermentation cloth is most conducive to the fermentation of the staff. 3. During dough shaping, put some flour to prevent sticking. Do not roll and press. Handle dough gently to avoid damaging irregular bubbles. 4. There is a professional saying for the cutting of the staff. Generally, a 10 cm cutting is required. The skin should not be broken. It's about 20cm long. Just cut two holes. 5. The baking temperature and time are for reference only. The oven should be preheated in advance. Add steam before baking. Only high temperature and high humidity can make the crack of the staff more beautiful. There are skills in making delicious dishes.
