Dharma noodles are one of the earliest Western breads that have been exposed to.
The traditional face is 1 meter long. I remember standing in a residential area in Paris when I was seven years old. It was morning. Some of the Dharma noodles sent have not yet been accepted by others. Standing over and taking pictures, he was even taller than me.
Choosing this recipe is troublesome, but the finished product is indeed a very good recipe.
I got up at 4 o'clock in the morning and took out the dough from the refrigerator. I started working at 6:30. I baked it all morning and ate it while baking before finishing baking all the dough.
Because it's not whole wheat flour, it tastes more elastic, chewy, and has a nutty flavor.
It is fresh, slightly hot, crispy on the outside, but hollow on the inside but has a very powerful surface. I casually picked up a few slices of ham, cheese and tomatoes. I can't enjoy such a luxurious breakfast without a holiday.
This is just a trial and it's not very beautiful. Keep working hard next time.
slope face
By ScottyKling
Recipe Recommendations
- dough 约1800 g
- water 320 g
- dry yeast 10 g
- salt 20 g
Steps for slope face
1
Mix the dough materials evenly.
2
Place the two materials of flour fertilizer in a non-metallic container and mix well.
3
Place two containers in an environment of about 20 degrees, place them on a damp cloth, and place them for 16 hours.
4
The dough portion after 16 hours.
5
The noodle planting part after 16 hours. There should be a lot of small bubbles.
6
Combine dough fertilizer, dough seed and all other main dough ingredients, use a cooking machine, slow speed for 3 minutes, then high speed for 7-12 minutes. Cover with a damp cloth, place in the refrigerator, and continue to ferment for 16 hours at 5 degrees.
7
What it would look like in the refrigerator an hour later.
8
In the refrigerator 16 hours later.
9
Remove the dough from the refrigerator, let it stand at room temperature for 90 minutes, and then remove the dough from it. Look at the structure inside my dough.
10
The first batch of 100 grams of small noodles made. Press the dough into a rectangle by hand and fold it in three folds.
11
Turn the seal on yourself. Gently flatten the top of the dough with your fingertips, quickly and evenly. Then roll it in. Then use the same technique, with the fingertips, will roll over the edge flat.
12
Keep rolling in your own direction. Roll the edges and press gently with your fingertips. After rolling, press the edges tightly.
13
At this time, start to use your palm, starting from the middle, to knead the dough long. 100g of dough is roughly the length of 20cm.
14
Rub the dough. Take a clean piece of cotton cloth and sprinkle it with flour. Place the kneaded dough at a distance and with a cloth between them, and relax for 30 minutes.
15
Carefully place the dough on a baking sheet covered with baking paper. If you are using a baking sheet or slate without edges, roll the dough from the cloth onto the baking sheet. Draw flowers.
16
Preheat oven to 230 degrees. Spray water and put the dough in for 20-25 minutes.slope face Make Tips
1. This method is a bit troublesome, but the taste and taste are absolutely great. The white noodles bought on the street are completely incomparable. 2. Using the same dough, if you take 150-200g, you should knead it to about 30cm long. It can also be made into the shape of bread. The shaping of the bread can be seen in the diary