Chinese Food
Dharma stick
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Baguette is the most traditional French bread. It is nutritious. The representative of French bread is & quot; stick bread & quot;. Baguette was originally meant to be a long stone. The recipe of French baguette is very simple. It only uses flour, water, salt and yeast as the four basic ingredients. It is usually unsweetened, no milk powder, no or almost no oil
Cooking ingredients
Cooking Steps
Step1:Put the water and flour into the toaster and knead them evenly. Leave in the toaster for 30 minute
Step2:Add yeast into the dough, knead it evenly, and then add salt to knead it evenly
Step3:Knead the dough until the surface is smooth. Take it out, knead it and put it on the kneading pad. Ferment for 1 hour
Step4:Turn over in an hour. Ferment for another hou
Step5:After the foundation is fermented, cut it into two part
Step6:Pat out the big bubbles with your hands. Fold the dough from top to bottom. Then wake up for 15 minutes
Step7:After waking up, pat the big bubbles in the dough with your hands. Fold the dough up and down to the middle. Press the seal with the palm root
Step8:Roll the dough into long strips. Then put it on the oiled paper for final fermentatio
Step9:While the dough is fermenting, preheat the oven first. Heat up and down the Westinghouse steam oven for 230 degrees
Step10:When the dough is twice as big, cut the dough on the surface and spread the rye flou
Step11:Put the dough into the middle layer of the preheated oven. Bake it in steam for 230 ° 5 minutes, then turn it up and down for 230 ° 15 minutes
Step12:After baking, put it on the baking net and cool it. When the baking staff comes out, you will hear the staff singing
Cooking tips:1. If there is no special flour for baguette, replace it with high gluten flour. 2. The best way to make baguette is to use slate. This time, I have nothing to do but prepare slate first. Use the most common way to do it. 3. If slate is used, put slate into the oven when preheating the oven first. The preheating time is 1 hour. The preheating time is long enough. The slate has enough high temperature. Then after preheating Move the oilpaper onto the slate. 4. You can also use the stick mold to make the stick. 5. Steam must be used to keep the dough skin soft and make the dough expand quickly and evenly. And the steam participates in the coking reaction of the skin. It is helpful to the thin and brittle shell. 6. Pay attention to the technique when shaping. The technique must be gently patted. In this way, you can keep a lot of air in the dough. Only the big bubble can be discharged. 7. It is not necessary to cut the bag Vertical knife. But oblique knife into the cooking skills are delicious.
