French loaf

French long stick method:

The raw materials for the long stick are as follows:

White flour 500g, sugar 15g, fine salt 8g, margarine 50g, milk powder 8g, yeast powder 5g, water 300g.

Steps of making French long stick:

Put the flour, sugar, refined salt, margarine and milk powder into the mixing basin, dissolve the yeast powder in the water, put it into the basin, stir until it is tough, knead it into a smooth dough, and wake up for about 60 minutes. Preheat the oven to 205 degrees. Take out the dough, divide it into the required size, rub it into long stick shape, and arrange it in the baking tray. When the dough is twice the original volume, bake it in the oven for about 25 minutes. When the surface is brown and the shell is hard and crisp, take it out and eat it.

Attention should be paid to the practice of long stick

When rubbing the long stick, be sure to roll it tightly and do not rub the skin to avoid affecting the appearance.

French loaf

Baguette is a kind of bread made by special technology. Baguette is made from non greasy flour according to a simple French law.

essential information

French loaf

French cuisine

[raw materials] 500g white flour, 15g sugar, 8g fine salt, 50g margarine, 8g milk powder, 5g yeast powder, 300g water.

[preparation method]

Put the flour, sugar, refined salt, margarine and milk powder into the mixing basin, dissolve the yeast powder in the water, put it into the basin, stir until it is tough, knead it into a smooth dough, and wake up for about 60 minutes. Preheat the oven to 205 degrees. Take out the dough, divide it into the required size, rub it into long stick shape, and arrange it in the baking tray. When the dough is twice the original volume, bake it in the oven for about 25 minutes. When the surface is brown and the shell is hard and crisp, take it out and eat it.

[note]

When rubbing the long stick, be sure to roll it tightly and do not rub the skin to avoid affecting the appearance.

Another way

Ingredients: French bread dough.

Production method:

1. Shape the kneaded dough into 8 mm thick pieces.

2. Process it into a 30 cm long, 7 cm wide rectangular piece, and then roll it into a stick shape. Roll it tightly as far as possible, and put it down into the baking pan.

3. Put the finished billet into the fermentation box for about 1 hour. When the fermentation degree is about 50-60%, take out the surface water and cut it 5-6 times with a knife. The depth is about 1 / 4 of the green body. Continue to put it into the fermentation tank to 3 times of the original volume and take it out.

4. Spray appropriate amount of water on the surface of the green body, put it into the oven to bake (200 degrees on the fire, 180 degrees on the fire), bake until the surface is golden yellow, and then out of the oven to eat.

Features: golden color, crisp outside and soft inside.

Longitude: 104.06573486

Latitude: 30.65946198