#aca婚纱明星大赛# Hazel-flavored French Sticks (direct Delivery)
1.
Yeast, salt into the container.
2.
Add 250 grams of warm water to fully dissolve the yeast and mix thoroughly.
3.
Add 180 grams of high-gluten flour and mix thoroughly with chopsticks.
4.
Cover with plastic wrap. Fermentation is about 2 hours at room temperature above 25 degrees.
5.
Bubble
6.
Then add 190 grams of high-gluten flour and pour it into the basin. Knead into dough.
7.
Add the chopped hazelnuts. You can also join in the previous step.
8.
After kneading the dough, cover it with a damp cloth and leave it at room temperature 25°C for 3 hours.
9.
Every 20 minutes during the first hour of fermentation, the dough should be taken out and stretched, folded up and down, left and right, three times in total, and after the second 2 hours, leave it alone and wait for the dough to rise.
10.
The dough is more than twice as big.
11.
Take it out and divide it into 3 parts. Use the left and right wrapping method to shape the dough into a rectangle. The surface should feel tight. Cover with plastic wrap and allow for 20 minutes.
12.
Take a copy. Pat the flat dough lightly with the palm of your hand, do not squeeze the internal bubbles too hard, and wrap it up and down in the middle.
13.
Tighten the interface to make the surface of the cylindrical noodles feel tight.
14.
Rub gently with the strength of the stretch to form a strip of about 35 cm.
15.
Sprinkle flour on the surface of the mold, cover with plastic wrap and ferment for half an hour to 1 hour at room temperature above 25 degrees.
16.
Send it to 1.5 times the size, tap the surface with your finger to make it flexible. Sprinkle a little more flour and cut the bag with a sharp knife. The blade and the package surface are inclined at 45 degrees and cut vertically to cut odd-numbered knives. I cut 5 knives. Preheat the oven 220 degrees in advance.
17.
Put it into the middle of the oven, put a cup of hot water on the baking tray underneath, and spray water mist into the oven to make steam with a watering can.
18.
Close the oven door quickly and bake at 220 degrees for 30 minutes. When there are ten minutes left, take out the baking tray and continue to bake, so that the bottom of the bag will also be crispy.
19.
Take it out completely.
20.
Cut the noodles. Internal air holes are an important feature of French sticks.
21.
Very chewy baguette.
Tips:
When making steam in the oven, the action must be rapid, and the door will be closed quickly when the high temperature meets hot water to produce steam, and the steam will lock in the oven. When shaping the baguette, don't squeeze the internal air bubbles too hard. Use a stretch to complete the movement. The surface of the shaped baguette will feel tight.
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