Chinese Food
Flaxseed staff
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Today's double healthy cudgel has not only the flavor of traditional cudgel, but also the taste and nutritional value of flaxseed. It's also low in calories. It's a sharp tool for girls to keep fit. -
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used. Wash the flaxseed and soak it in extra water overnight.
Step2:Add flour and water into the chef's machine. Mix at low speed, then turn to medium speed and knead until there is no dry powder. Cover with plastic film and leave in the refrigerator Two point five Hours (or half an hour at room temperature).
Step3:Take out the dough after standing. Add yeast, salt and the old noodle that is preheated in advance. Mix it at low speed and then add the soaked flaxseed (filter out the excess water and add it). After mixing at low speed, turn it to medium speed and knead it until it is basically smooth.
Step4:Sprinkle more dry powder on the table. Take out the dough. Round it properly with the help of scraper and put it on the tray. Then flatten it slightly. Put the dough in the fermenter for about 30 minutes.
Step5:After the wake-up dough is slightly vented, it is tripled. After flattening again, it is put into a sealed box. It is refrigerated and fermented for about 16 hours.
Step6:Take out the micro exhaust of the refrigerated dough. Divide into 3 equal parts. After slightly exhaust, make it into a cylindrical shape. Cover with the plastic film and relax for about 30 minutes.
Step7:Sprinkle proper amount of dry powder on the table top. Take the loose dough. Arch the palm slightly to exhaust the dough and pat it flat and oval.
Step8:Fold the upper part of the dough down by one-half (beyond the center line). Then fold the lower part up to the center line. Slightly compact the opening.
Step9:The dough is slightly vented and turned over. The gesture is overlapped by the right hand and the left hand. Move from the middle of the dough to both sides. Knead into a long strip of about 40cm tips at both ends.
Step10:Place the dough on the fermentation cloth. Fold and separate the fermentation cloth. Cover the plastic film. Ferment at room temperature to about One point five Double large (preheat the oven in advance. Cossco960s electric oven. Place Cass baking stone plate in the middle and lower layers. Set 270 degrees. Preheat for more than 40 minutes).
Step11:Use the transfer board to transfer the fermented dough to the oiled paper, and use the scraper to assist in finishing.
Step12:Sift the flour evenly over the dough.
Step13:Use a sharp knife to cut three parallel ramps about 10 cm long at an angle of 45 degrees. The next one starts from 1 / 3 of the previous one.
Step14:Connect the water pipe of the oven to the water basin first. Press the steam key to add steam for 5 seconds. Use the bread shovel to move the dough onto the slate. Close the oven door and press the steam key for 5 seconds. After baking for 8 minutes, turn the temperature to 250 degree
Step15:
Cooking tips:1. Flaxseed is a food for both medicine and food. It has a light nutty smell. It does not contain cholesterol. It is rich in fiber and N3 fatty acids. N3 fatty acids contain nutrients that help prevent heart disease and other chronic diseases. It is a good material. 2. Flaxseed is very absorbent. After soaking, there will be a layer of adhesive on the surface. Drain the water properly before adding the dough. When adding the dough, it will be slippery and difficult to blend into the dough. It can be kneaded manually. Because of the addition of soaked flaxseed, the liquid content of dough is very large. The later operation can be controlled by scraper and proper amount of dry powder. 3. The temperature of the dough should be controlled at about 24 ℃, and the time of kneading should be reduced as much as possible. The dough can be kneaded without membrane. It can be tripled every half an hour during a fermentation to enhance the strength of the dough. After three folds, it can be left for half an hour. 4. The dough should not be cut until the oven is preheated and put into the oven
