Fist
By VicentaLakin
You can try the stick if you like it hard, you can chew it hard, you can't stop eating it because it's greasy and chewy inside. When she was one year and three months old, she started chewing this hard bread. I thought he would not like this soft bread. He probably chewed it like a grinder. It was reported that 80 per cent of the bread sold in France was made up of sticks, which were their rice rice, without which they could not eat. A lot of people think the stick is bad, because for decades we've been eating bread with heavy sugar oil, and it's always very soft and fragrance. In fact, the stick is a representative of the complexity and simplicity of the bread. The most important thing is low sugar, low oil, simple operation. There's a lot of lost fat, people who like to work. Monthly reference age: 1⁄2 years or older
Recipe Recommendations
- Mix high flour and whole wheat flour 250g
- ice water
- instant dry yeast 8g
- salt
- spices appropriate amount
- dried fruit appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Fist
1
With the exception of optional materials, all materials are placed in mix drums, yeasts are separated from salt, and ice water is added to slow fermentation and ice water can be seen to increase the intake of flour. Sliding to the surface allows for the opening of thicker membranes, more sticky face, different from those made of sweet buns, and then into spices and dried fruit。2
And the first basic fermentation (that is, the warm fermentation of the fermentation in the protective film room without the urgent activation of the fermentation function, a slowly fermenting bread that is free of its tastes and charms) will be done with a scratching plate. It's ready, what to do, it's almost fermented, nothing. It's twice as big as fermentation. There is no need for venting, three are split directly and can be operated with handpowder。3
The noodles grow into squares and thin. From the bottom up, the surface is tightened and the interface is squeezed. That's the way it is. If it's not tight, it's gonna blow up in the fermentation and baking。4
And then do the other one and let the noodles relax。5
The face of the face is powdered, followed by a sharp blade with water, which cuts out the edge of the face along the vertical axis of the face, and the surface of the face is 45 degrees in length, with two or three items of personal preference. Keep an eye on the edges and vertical angles as small as possible。6
The second fermentation will be placed directly in the oven and the bread will be distributed twice as big for about 40 minutes。7
The oven is preheated at 220 degrees, with an empty dish in the lower part of the grill, and when the preheating is completed, pours a glass of boiling water on the floor and hears the sound of Zla. The fermented pasta will be roasted in the middle of the oven for about 25 minutes, during which minor cracks will be heard。8
Shells are very thin, and the more she chews. After the roasting is completed, it is removed from the drying web, ventilated and cooled, and the successful rod is a hard shell with a soft inside and a small gas hole. It takes a sawknife to do this。9
The inside is soft, very chewy, salty bread, and sometimes chews mixed spices, which are delicious, but the holes are not visible, and we need to continue。Fist Make Tips
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