Maixiang magic stick-You Are Foodie

By Bowen
7

Maixiang magic stick

I fell in love with the staff for a long time and finally made up my mind to knock it, so I bought a slate. But one thing I missed was that I didn't buy a mold, and I didn't buy a baking cloth. Because the thin oilcloth was very soft, the thin staff became fatter when it was fermented. Can I say that this is also in line with the family style ~ ha ha. This is made with half of the whole wheat flour. The shell of the prepared magic stick is crisp and the heart is flexible. Because there is no sugar or oil, it can also be used as a diet meal. This staff refers to the recipe for the hot stove staff of Dezhou farmers~

Auxiliary Ingredients

Step 1 . Mix the yeast in the fermentation head with water

Step 2 . Pour in high gluten flour and mix well with chopsticks

Step 3 . Cover with fresh-keeping film and ferment at room temperature for 3-4 hours. After small bubbles appear on the surface, put it into the refrigerator for refrigeration and fermentation overnight

Step 4 . This is fermented the next day. The amount here can be made into a magic stick twice

Step 5 . Add the material in the main dough, knead it evenly, roughly produce a thick film, cover it with fresh-keeping film and ferment for 120 minutes, take it out and fold it twice at 40 minutes and 80 minutes (steps 6-11). In the process, you can put a little oil on your hands or use a little hand powder

Step 6 . Take out the dough and gently pull it into a long strip

Step 7 . 1/3 fold

Step 8 . Wrap the other 1/3 and pinch it tightly

Step 9 . Stretch the dough again

Step 10 . 1/3 fold

Step 11 . The other 1/3 is wrapped and pinched tightly to complete a folding.

Step 12 . After 120 minutes of fermentation, take out the exhaust and fold it once (steps 6-11), cover it with fresh-keeping film and put it into the oven for fermentation until it is twice as large

Step 13 . Take out the fermented dough

Step 14 . Divide it into three parts to squeeze out the bubbles on the surface

Step 15 . Gently pat flat with your hand, roll up 1/3, close and pinch tightly

Step 16 . Wrap 1/3 of the other side, close and pinch tightly, and place it for 10 minutes

Step 17 . Rub it long and put it on an oilcloth, cover it with fresh-keeping film and ferment for 1 hour (it can ferment at room temperature in hot weather). After half an hour of fermentation, the oven can be preheated at 230 degrees. Put the slate on the grill and put it into the middle and lower layers of the oven, which should be preheated for at least half an hour

Step 18 . Sift a thin layer of flour on the fermented baguette, and cut five long mouths with a sharp blade

Step 19 . First pour a cup of hot water into the baking pan and put it under the stone slab. After a minute, pour half a cup of hot water into it. Put the fermented baguette embryo on the stone slab. After baking at 230 degrees for 10 minutes, take out the baking pan and continue baking at 200 degrees for 15 minutes. If the process is colored, cover it with tin foil

Step 20 . Finished slice

Step 21 . finished product

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