Baby's supplementary food: high flour and whole wheat flour mixture + instant yeast + dried fruit recipe-Chinese Food-best chinese food recipes-cooking food

Baby's supplementary food: high flour and whole wheat flour mixture + instant yeast + dried fruit

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If you like to be tough and chewy, you can try this dharma stick. The charm of Dharma stick is that the skin is crunchy and the heart is chewy. You can't stop eating it. Little grapefruit began to chew this hard bread when he was 1 year old and 3 months old. I thought he would not like this kind of bread that is not soft. He may have been used as a tooth grinder. It's delicious to chew. It is said that 80% of the bread sold in France is French baguette. French baguette is their white rice. Without French baguette, they can't eat food. Many people don't think the baguette is delicious. Because in the past few decades, we ate bread with heavy sugar and heavy oil. We always think that bread is called bread with strong fragrance and very soft flavor. In fact, baguette is the representative of reducing complexity to simplicity. It restores the original appearance of bread. The key is low sugar and low oil. Simple operation. Now it's a lot of fat loss. Fitness people love it. Reference month age - more than 1.5 years old

Cooking ingredients

mix high flour and whole wheat flour:250g

ice water:150175g

instant dry yeast:8g

salt:5～6g

fragrance (optional):moderate amount

dried fruit (optional):moderate amount

Cooking Steps

Step1:In addition to the optional materials, put all materials in the mixing barrel. Separate yeast and salt. Add ice water to delay fermentation. Ice water can be added according to flour water absorption. Knead until the surface is smooth. You can pull off the thick film. The dough is sticky. It is different from the dough used for making sweet packets. Then sprinkle the spices and dried fruits.

Step2:Fold and press the dough with a scraper, place it in a basin, and make the first basic fermentation. (that is, cover the plastic film and ferment at room temperature. Do not rush to start the fermentation function. This slowly fermented bread is free of its taste and charm. It's ready. What should I do? It'll ferment when I think of it. Nothing will be delayed.) Ferment to twice the size. No need to exhaust. Directly divide into 3 parts. It can be operated by hand powder.

Step3:Roll the dough into a rectangle and thin it at the same time. Roll up from the bottom. Tighten the surface. Knead the joint. That's what it looks like. If it's not pinched, it may burst during fermentation and baking.

Step4:Do the rest in turn. Let the dough relax again.

Step5:Sprinkle flour on the dough surface. Then use a sharp blade dipped in water to cut the edge along the longitudinal axis of the dough at a 45 degree angle with the dough surface. Two or three to see your preference. Pay attention to the angle of knife edge and longitudinal axis as small as possible.

Step6:Put the second fermentation directly into the oven. Wait until the bread embryo is twice as big. About 40 minutes.

Step7:Preheat the oven for 220 degrees. Put an empty baking tray in the bottom of the baking mesh. After preheating, pour a cup of boiling water into the oven. It's right to hear ZLA. Put the fermented dough into the middle layer of the oven and bake for about 25 minutes. A slight cracking sound should be heard during baking.

Step8:The shell is very crisp. The more you chew, the more fragrant it will be. After baking, take it out and put it on the airing net. Ventilate and cool it. The successful staff is a hard shell with crisp outer layer, soft inner part and big and small pores. You need a serrated knife to cut like this.

Step9:It's soft inside. It's very chewy. Salty bread. Sometimes it's mixed with spices. It's delicious. But the size of the hole is not obvious. We need to continue to work hard.