Chinese Food
Milk flavored baguette
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I've made the staff once. My family doesn't seem to like it very much. They still like to eat the soft Japanese bread. Maybe my technique of making the staff hasn't passed the standard. Then I'll make a bread that looks like a Dharma stick, but it's very soft. It's full of milk flavor. I still use a fermentation. Save time. Also delicious.
Cooking ingredients
Cooking Steps
Step1:Put the materials other than butter into the cook's machine according to the order of lower liquid, middle powder and upper yeast. First, knead the dough at low level. When kneading to the smooth dough, add the softened butter. Use the middle level to continue kneading.
Step2:Knead until the dough is firm and can pull out a large film. Knead it.
Step3:Divide the dough into three equal part
Step4:Cover with plastic wrap and relax for 15 minute
Step5:Take a dough and roll it into a rectangle with a rolling pin. It's a little thinner on the top side
Step6:Roll up the dough from the bottom u
Step7:Close the mouth properly. Be sure to tighten i
Step8:All the dough is shaped like this. Put it into the mould of the kitchen staf
Step9:Let's ferment in the oven. Let's put hot water in the bottom. Let's ferment to twice the size.
Step10:Take out the dough. Sift a thin layer of flour. Then use the blade to cut five holes obliquely.
Step11:Heat up and down the oven 180 degrees for 10 minutes. Place the bread in the middle of the oven. Bake for 20 minutes. Pay attention to cover the tin paper in time to prevent too deep coloring. Take it out and cool it after baking.
Cooking tips:1. Do not contact the yeast directly with sugar and salt. It will affect the fermentation. The dough must be pinched tightly when it is shaped. Otherwise, it will disperse when it is fermented. The closed side is downward and next to the mold. There are many good-looking ways to cut the bag. Go to search and have a look. The bag must be cut in one breath. The blade must be quick to cook and delicious.
