sesame oil mixed with wheat stick

1

Middle part: Mix the dry yeast well with 30g of warm water. Take 15g of yeast water and mix well with the remaining 55g of warm water and medium-gluten flour.

2

Cover the mixed dough with plastic wrap. Place in the refrigerator overnight, or leave at room temperature for at least 3 hours. If you put it in the refrigerator, remove the Chinese seeds before preparing to make bread and leave it at room temperature for an hour. The picture shows a Chinese form that can be used to start making bread.

3

Bread part: Pour the two flours into the cooking machine, add 350g of warm water, and stir on low speed for 2 minutes. Put on a damp cloth and let sit for 15 minutes.

4

Mix the yeast well with 10g of warm water, heat it through water, keep the temperature at about 40 degrees, and ferment for 15 minutes.

5

After 15 minutes, the volume of yeast solution increased a lot.

6

Take 1g of vitamin C powder and mix well with 100ml of warm water.

7

Add the yeast solution, 2 tablespoons of vitamin C solution and honey to the dough. Mix well on low speed, then turn to high speed and mix for about 5 minutes. Finally add salt and mix at high speed for another 3 minutes, until dough becomes smooth and elastic.

8

At this time, the dough can be pulled out of the film, and a hole appears in the middle of the film. Pour the dough into the container. Put on a damp cloth and ferment in a warm environment for 90 minutes.

9

The dough volume increased significantly after 90 minutes.

10

Use a plastic slicing knife to press the wall of the container into the bottom of the container, apply force towards the center, lift the dough at the bottom and side, and then cover it on the top. Change direction in this way and do it four times in total. Then put on a damp cloth and continue to ferment in a warm environment for 90 minutes.

11

After completing a total of 3 hours of fermentation, the dough volume increased a lot.

12

Pour the dough onto a floured workbench. Cut into 4 equal parts with a metal cutter. Use a slicing knife for each piece, stretch under the dough on the left and right sides, and fold the dough on both sides towards the middle. Fold down, sprinkle with flour on the surface, gently place on a plastic bag, and ferment for a second time. About 45 minutes.

13

Sesame oil part: Mix butter with appropriate spices, salt, pepper and lemon juice well. The amount of addition depends on personal taste.

14

After the second fermentation, take a portion of dough, press it into an oval shape with your palm, and exhaust it. On the long side, apply 1/4 of the prepared sesame oil.

15

The dough is still very soft. With the help of a slicing knife, roll up the dough from the sesame oil side. Each time you roll, press the rolled dough tightly with the dough still lying underneath. Each dough needs to be rolled and pressed about 5 times.

16

Finally, pinch the seal tightly with your hands. With the help of two cutting blades, scoop up the baguette from both ends and place it on the floured kitchen towel. At this time, the mouth was still facing upwards. Gently lift the kitchen towel in the right direction, turn it over so that the opening faces down. Gently shape the stick with your hand. Finish all four magic sticks in this way. Each baguette is separated by folded kitchen towels. Sprinkle flour on the surface, gently place it on a plastic bag, and ferment for the third time, about 60 minutes.

17

With the help of a towel, gently turn the dough on the towel first, then gently turn the edge of the dough around and roll it onto the baking sheet. At this time, the mouth is facing down again. Mark the surface. Preheat the oven to maximum temperature, spray water, and push in the bread. Bake at 220 degrees for about 25 minutes.

1. Because of the high moisture content, the dough remains soft. Don't be afraid when processing. With the power of the slicing knife, you can easily divide, fold, turn and other processing of the dough. 2. Finally, try not to scratch the sesame oil too deeply when drawing the pattern, otherwise the sesame oil will overflow from the cut opening when baking. But apart from aesthetics, it has no particularly big impact. 3. During baking, sesame oil may seep through the bottom of the bread. In this case, it's best to bake the bread well and wipe the oil seeping from the bottom of the bread with a paper towel when it's hot. 4. You can use this dough to make ordinary baguettes without adding sesame oil. It will also be very good both in taste and taste.