Soft stick
By VicentaLakin
This bread is made of ordinary high-strength, low sugar, low oil, which suits my stomach, and when it's baked, it's so soft, it's so soft and chewy, it's like a stick, and it's like a soft, and it's like a stick of bread, so let's lighten it up. I just found a piece of bread that I like, and you have to deal with it with, and I have to have a way, not to say the tools, not the oven is too hot, not at that level, so I'm just happy to make what I like. The best way to save this bread is to cut it cold as soon as it's out of the oven, to eat it when you want to eat, or to fry the pan or make garlic. I made some changes。
Recipe Recommendations
- Ordinary high flour 235 grams
- low powder 15 grams
- water 110 grams
- sugar 25 grams
- corn oil 8 grams
- yeast 3 grams
- salt 5 grams
- salty and sweet
- roast
- several hours
- simple
Steps for Soft stick
1
All materials are smooth and flexible and can be slightly removed from the film without a complete phase。
2
The noodles ferment twice as big in warm and wet. I'm freezing at noon and on the good side, and it's twice as big at night when I'm home
3
The noodles were split into two pieces and tumbled for 20 minutes。
4
Light pull into ellipse。
5
Scramble it from the long side and stretch it a little longer。
6
After 20 minutes of awakening, the film is sifted with powder and cuts three or four mouths with sharp knives。
7
It fermented again about 20 minutes to 2-2.5 times larger。
8
To the oven, 200 degrees 15 minutes later, 230 degrees 5 minutes later, too dark for tin paper. Cuts are frozen immediately after drying, before eating, or a little frying。