Low-fat and Low-oil Baguette-a Good Choice for Fat-reducing Carbon Water

Name: Low-fat and Low-oil Baguette-a Good Choice for Fat-reducing Carbon Water
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Medium refined flour; 30ML Virgin olive oil; 20g coffee powder; 5g yeast; 5g sea salt

by Bi Luo Coffee Manor

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

On the long road to fat reduction, I finally found a carbohydrate that not only satisfies the appetite but also helps to reduce fat-French stick! So I can’t wait to share with you that everyone knows that you can’t take too much carbohydrate during the fat loss period, but the point is here, knock on the blackboard! ! ! You can't not eat carbohydrates at all. Otherwise, people with low blood sugar and slow brain response will come uninvited. The key is how much you eat! ! !
The baguette formula is simple, and it also contains fats that are beneficial to the human body. In addition, the tough baguette not only prolongs our chewing time, but also greatly satisfies your appetite during the fat reduction period and can help us control our body well. ~
Let me say one more quietly, if you pair the baguette with black coffee with fat-reducing catalyst, it will double the fat-reducing effect! ! ! "

Ingredients

Low-fat and Low-oil Baguette-a Good Choice for Fat-reducing Carbon Water

1. Add flour, sea salt, and yeast to the container separately. Yeast and sea salt need to be added on both sides, otherwise the salt will kill the activity of the yeast;

2. Add 30ml of virgin olive oil;

3. After adding the above materials to the cook machine, add 180ml of water in multiple times, first run at low speed, and then switch to high speed, the amount of water should be increased or decreased according to the water absorption of the flour;

4. When the dough in the cook machine can be pulled out of the glove film, it is enough to pull the film from time to time during the dough mixing process. If the mixing is too much, the fineness in the dough will be broken and the subsequent production will be affected;

5. Put the dough in a basin and cover it with plastic wrap to proof it for about 40 minutes;

6. When the dough is proofed to twice its original size, take out the dough and divide it evenly into 2 portions, one of which is the amount of a baguette;

7. Knead one of the dough into a long strip with a thick middle and thin ends;

8. Put the abrasive tool to cover the plastic wrap and continue proofing until the dough is full of the abrasive tool;

9. Use a cutting knife to cut uniform lines on the surface of the green embryo; at this time, you can start to preheat the oven;

10. Put the prepared raw baguette embryos in a 200-degree oven and bake for about 40 minutes. Please adjust according to the performance of the respective oven;