Chinese Food
Baguette Bio
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No one hasn't heard of the famous French baguette. Paris baguette, a popular cake shop across the country, actually has the real French translation of the name & quot; Paris baguette;. However, he is a Korean shop. He has made great achievements by using this authentic French name. But of course, the hometown of baguette is in France.. Baguette is an indispensable staple food for local people in France. It is also an absolutely indispensable member of the general for French food. Every year, French bakeries have a competition to choose the best French baguette in the region. The winners will receive a prize of 4000 euros for the whole year of the presidential palace. Especially the French president wants to apply for the world heritage for their staff... Since it's so popular, Xiao Ke also wants to try it on his own. After all, I like to cook delicious food by myself. I don't want to fake it. This time, we plan to make organic sticks from organic flour. Let's be big
Cooking ingredients
Cooking Steps
Step1:All raw material
Step2:Crush the yeast. Pour water into some measuring cups to mix and melt.
Step3:Pour all the flour into the flour container. Add sugar, salt, milk powder and oil. Add some water in the measuring cup and knead for 10 minutes. Then pour in the top fresh yeast.
Step4:Mix well and gradually add the remaining water in the measuring cup until it is kneaded into a smooth dough. Spread the dough on the panel. Rub it flat. Use your fingers to open it. Live in a ball again. Repeat 45 times. Finally, the dough is made. Put it back in the container. Cover it with cloth and let it ferment.
Step5:Until it ferments to 23 times the original dough.
Step6:Take out the fermented dough and knead it on the panel for several times. Divide it into three parts on average. Take out one. Use a rolling pin to roll it flat. Roll it up from one section. Be sure to roll it tightly. This can eliminate the air in the dough. After rolling, close the two ends to make the two sections sharp and beautifu
Step7:If you want to sprinkle some pumpkin seeds, sunflower seeds, sesame seeds, etc. on the bread, spread these seeds on the panel. Roll the dough stick on the surface of the dough stick and pat some water. Then roll the dough stick on the panel where the seeds are laid. The seeds are all stuck. Remember to pat the water first and then roll the seeds. Otherwise, the seeds will not stick to the dough stick. Place the roll on the baking paper.
Step8:Take the wallpaper knife and cut it obliquely on the Dharma stick. Once through. Do not repeatedly saw. Leave the stick on baking paper for 30 minutes. Let it ferment. Preheat the oven to 230 degrees. Then you can boil some water. Put the boiling water in the bottom tray of the oven. This can increase the humidity of the oven during the baking process. Prevent the quick air drying of the staff.
Step9:Before putting it into the oven, spray water evenly on the staff to prevent quick air drying during baking. Place the wand in the lower middle of the oven. Bake for 15 minutes at 230 degrees.
Step10:15 minutes. Open the oven lid. Spray water directly and evenly on the staff. At this time, the bread has been colored. Push it into the oven for another 230 degrees and bake for 15 minutes. End.
Step11:Bake
Step12:Out of the oven. The staff is fragrant. Cut some pieces and put them in the bread basket.
Cooking tips:The French name of spelt wheat flour is farined'é peautre. Because at present in France, the raw materials of toast are quite complete. You can also choose its coarse grain powder instead. Fresh yeast can also be replaced by dry yeast. Because my oven is large. The temperature and time are adjusted according to my oven. This value varies according to the type of oven. I wish you success in baking.
