Chinese Food
Flower of salt ox horn
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It's made of pure French powder Japanese bread strictly speaking, I don't think it's authentic. Why? Because the authentic horn of salt flower will put a salted cherry blossom on the surface, but it's a little strange for liangshujiamu to put a rose or a rose on the surface. Let's talk about the taste of this bread at the first bite. Actually, it's not a big feeling, but the more delicious it is, the more delicious it is. Maybe it's French flour It's characteristic of making bread. It has intriguing flavor, but he is directly involved in a butter bar formula in the center. But the combination of salt and fermented butter and French bread is really amazing. Let's study what salt Flower salt flower is the most delicate crystal in the salt field. In the salt field of France, it is usually picked by unmarried girls. Because the output is very small After selling it, it becomes a dowry for a young girl to marry. Therefore, the flower of salt is often called bride's salt
Cooking ingredients
Cooking Steps
Step1:Ingredients: French noodle can refer to my recipe [French noodle making] if there is no malt extract, you can replace it with the same amount of honey, but the bread will be darker than the malt extrac
Step2:Malt extract is first melted in water, sprinkled into yeast powder and allowed to stand for 5 minutes to decompos
Step3:Into flour French noodl
Step4:The water volume is 175 when I make the medium speed mixing into a ball. It's a little rusty. I'm afraid that the water volume will be 165 if you don't operate well
Step5:When there is a certain degree of gluten, add salt and beat the dough at high speed. It doesn't need any glove film. It's not toast. It's high in water
Step6:After finishing the dough, pat it flat, spread it flat, ferment it at 27 ℃, 75 ℃ and humidity, ferment it for 90 minutes, fold it at 30 minutes, spread it flat, ferment it for two times, so as to enhance its gluten fermentation, and you will find that the dough is getting better and better
Step7:Divide 50g into a dough, roll it up, 27 degrees, 75 degrees, humidity and relax for 15 minute
Step8:Flatten the exhaust, roll it up to form a big and sharp shape, and continue to relax for 15 minute
Step9:Cut 6G of salted fermented butter (my president
Step10:Roll the dough up and dow
Step11:Wrap in a stick of butte
Step12:Roll up 30 ℃, 75 ℃ and ferment for 60 minute
Step13:Spray water mist on the ski
Step14:Sprinkle salt in Shanghai, heat 220 ℃, heat 190 ℃, preheat the oven and put it into the water box to make steam. In the 4th minute, take out the steam (in the commercial oven for 3 seconds) and bake for 13 minutes
Step15:Tangent organizatio
Step16:Shap
Step17:Finished produc
Step18:I feel like my hands are broken
Step19:Why do I take so many photos when I have such a broken hand
Step20:After all, I can't show off my expensive salt flowers
Step21:Maybe my right hand is shorter than my left, so it's basically a tight one and a loose one
Step22:But I'm satisfied with the organization and tast
Cooking tips:If it's made of t55 French flour, you can slightly adjust the water volume. T65 and t55 are very personalized flour. Different brands and batches of wheat make different flavors. I use Anthony red T65 to make delicious dishes.
