Chinese Food
Deep orange French European bag
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French European bread belongs to the traditional old European bread. A small amount of yeast ferments at low temperature for a long time to brew the original flavor of flour. The oil-free and sugar free dough with various ingredients makes the bread more suitable for the nutritional needs of modern people. It needs high temperature baking, steam assisted, crisp skin, moist soft tissue, easy digestion and very healthy. Today, this French bag is baked in the Panasonic nusc3008 steaming oven. This oven has the functions of low-temperature steam, high-temperature steam, baking, fermentation and steam baking. It can effectively lock the food moisture and make the food more tender and delicious. I chose steam baking to make French bread, because in the initial baking stage, a certain amount of steam is required to adhere to the surface of the dough. It can burst out beautiful ears when it is kept wet. That is to say, cutting. When there is no steam oven before, I can only make steam effect by spraying water
Cooking ingredients
Cooking Steps
Step1:Pour the soft European powder, cocoa powder and water into the barrel of Panasonic bread maker, start a kneading procedure of dumpling skin, and mix it slowly for 5 minute
Step2:Then add low sugar yeast powder and let stand for 30 minutes
Step3:Add salt and stir until the film is out of the state
Step4:Add chocolate and fruit and knead well
Step5:The dough is basically fermented for 60 minutes
Step6:Buckle the dough upside down on the console and spread it out
Step7:Fold the dough 1 / 3 from the top down. Then fold the other 1 / 3 as well
Step8:Then fold 1 / 3 of the dough from left to right. Place it with the mouth closed down
Step9:Fold up another third
Step10:The dough is fermented for a second time for 60 minutes; take out the fermented dough and pat it gently
Step11:Divide the dough into 200 grams. Let stand for 30 minutes
Step12:Spread out the dough with a tap
Step13:Fold the top 1 / 3 down
Step14:Fold the next 1 / 3 of the dough upward, and ferment for 60 minutes after shaping
Step15:Then fold it up and down. Close it and knead it tightly to form a 28cm long strip
Step16:Put the dough embryo into the fermentation cloth for the last 60 minutes
Step17:Use a cutter to cut three on the surface embryo
Step18:Set the Panasonic steam oven to steam baking mode, and set the temperature to 220 °. Put the dough in after preheating
Step19:Turn on steam baking. Adjust the temperature to 210 ° for 30 minutes. Under the condition that you can't see it with your naked eyes, create a moderate humidity, so that the surface embryo can gradually burst into beautiful ears under high temperatur
Step20:It can be eaten after being cooled out of the oven
Step21:Finished product.
Cooking tips:There are skills in making delicious dishes.
