Chinese Food
Dharma stick
(111175 views)
I don't think many people like French cudgels very much. But if they like them, they must be their true love. Sometimes it's like-minded to meet people who love them the same.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Add the first batch of water. Mix in the first batch of flour cook machine. Knead in the second or third batch until the dough is doug
Step3:The dough is still covered with plastic wrap Two point five Hour
Step4:Add old dough (cut into small pieces) to static dough, add salt, yeast, and then add water to knead until the surface is smooth. It can tear out the broken film and make it smooth without sawtooth
Step5:Put it into a small baking tray and smooth the fermentation oven for 28 degrees. The fermentation time is about 1 hour
Step6:The fermented dough is divided into three parts. The dough is folded to form a circle. The dough is relaxed for 10 to 15 points
Step7:Spread hand powder on the table. Pat the dough loose to exhaust air (leave some space in the palm of the hand. Don't pat directly
Step8:One third fold. Continue ventin
Step9:Fold it in half again. Shape it into an olive shape. After slightly beating and exhausting. Sprinkle a little powder on the table top. Start from the middle and slowly extend both ends. Rub it into a long stick shape
Step10:Put the shaped staff on the fermentation cloth of the staff (sprinkle the powder on the fermentation cloth in advance). Sift a little powder on the staff and cover with plastic film. Ferment at room temperature for about 40 to 60 minutes One point five Multiple siz
Step11:Use the transfer board to move the fermented staff to the transfer push plate padded with oil paper. Screen the less hand powder on the surface. Use the blade to cut three pieces (according to the length of your own
Step12:Preheat the oven with slate at 250 ℃. About 20 to 25 minutes. Push the French stick into the oven. Use three times of high-temperature steam. Bake at 250 ℃ for 8 minutes and cool to 210 ℃ for 10 minutes
Step13:It's Crispy on the outside and tender in the inside. The more you chew, the more fragrant it is. It's so delicious that you can't stop.
Step14:Finished product drawin
Cooking tips:With the different seasons and flour, appropriate amount of water is supplied. This formula uses the method of adding water in several times. It can also knead the dough before going to bed and put it into the refrigerator for shaping the next day. The standard staff is 350g. But there are different ovens, so there are skills to make dishes according to the size of ovens.
