Chinese Food
Produced by facuan ~ Cass oven co960m
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The skin of the staff is crunchy, the heart is soft and a little tough. The more you chew, the more fragrant it is. It is full of strong wheat flavor. In France, baguette is similar to our soybean butter stick. Put butter and jam on baguette and a bowl of hot coffee or hot chocolate on baguette. It's the beginning of a morning by@Eva Xiaojia
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Take 300g of water from the first part and mix it with flour at a slow speed. Knead it at a medium speed until there is no dry powder. Cover with plastic film and refrigerate for two and a half hours (half an hour if it is used at room temperature
Step3:Mix the dough with yeast and 60g water at a low speed. Knead at a medium speed until the surface is smooth and completely expanded
Step4:Full expansion phas
Step5:Take out the dough and put it into the oven. Set the temperature of fermentation function in the oven to 26 degrees. Spray steam once
Step6:Let the dough ferment for 30 minutes. Take out the dough and slightly exhaust it for three times. Then pat it again and put it into the oven for another 30 minutes
Step7:Take out the micro exhaust of a good dough. Divide into 3 equal parts. Exhaust the whole cylinder (spring roll shape) and cover with plastic film to relax for 20 to 30 minutes
Step8:Spread dry powder on the table top. After flattening the dough, fold the upper part down by one-half (beyond the centerline), and then fold the lower part up to the centerline. After exhausting, turn the dough upside down. The gesture is overlapped by the right hand, the left hand and the lower hand. Start to knead from the middle of the dough. Move towards both sides. Knead into a long strip of about 40cm
Step9:Put the dough on the fermentation cloth. Fold the fermentation cloth apart. Cover the fresh-keeping film. Ferment at room temperature One point five Double big. After the dough is shaped, put Cass baking slate in the middle layer of CASS co960m. Preheat the upper and lower products 270 degrees in advance. Preheat about 40-50 points of the method stick to Cass oven co960m. Step
Step10:Transfer the fermented dough to the oiled paper with a transfer plate. Use a scraper to assist in finishing
Step11:Sift some flour evenly on the surfac
Step12:Cut three bevels at a 45 degree angle with a sharp knife. The next one starts at 1 / 3 of the previous one
Step13:Casco 960m oven. Fill the water in the filling port first. Press the steam key first. Wait about 12 seconds for the steam to come out and then move the dough to the slate. Add steam twice in a row before baking. The baking time is set to 20 minutes
Step14:See how dough changes when exposed to steam and heat in the ove
Step15:Keep changin
Step16:The little ears have come ou
Step17:Continue bakin
Step18:Finished produc
Cooking tips:1. In the early stage of baking, the high-temperature steam in the oven can make the dough skin not be baked immediately and firm. It can make the dough quickly and evenly expand in the high-temperature and humid oven internal environment. The coking reaction between the steam and the skin is conducive to the formation of the thin, crisp and cracked skin. The honeycomb like tissue structure, the internal wet q-bomb, toughness and strong wheat flavor. 2. The dough should be kept at 24 degrees. Knead When kneading the dough, try to reduce the kneading time and avoid using high-speed kneading as much as possible. 3. The method stick may not need to knead out the film. If there is no dough that does not get out of the film, try to use at least three times of three folds and then rest for half an hour. 4. Do not sieve too much flour. 5. The length of each septum is about 10 cm. Cut the bag after entering the furnace. Do not wait for the oven to preheat after cutting. 6. Baking temperature and time are for reference only. Please There are skills to adjust the temperature of each oven to make dishes delicious.
