This baguette has no basic fermentation and can be done in one and a half hours. Bago has always been something I want to do but doesn't do it. I always feel that the dough is put into the water and it seems to be difficult to control. The more I think about it, the more I think that the sandwich made by Bego must be delicious, and it’s time to decide what to do! The process of boiling is not as uncontrollable as the imagination. The dough is put into the water, and it is solidified immediately. The process of picking up does not have a pile of rotten faces, but the smooth and smooth eggs that seem to be peeled off. I sent the dough into the oven. After 10 minutes, the color was still white. I couldn't help but start worrying. Why didn't I paint it? Do you want to apply egg liquid? In fact, these fears are superfluous. At the right time, each of them is like a sunbathing, with a beautiful skin tone. After roasting, I tasted it immediately. It was slightly salty. It was very firm and chewy. It was smeared with canned tuna, and it was too tasty to be bitten. It was quite satisfying. The shellfish is sandwiched and has a different feeling from the slice of bread. The slice of bread is soft, the shellfish is slightly harder, but the chewing head is more fragrant. O(∩_∩)O~
After the oil method, the dough is stretched to the expansion stage.
After simmering, do not ferment, divide into 80g / piece of dough, cover with plastic wrap or wet cloth for 5 minutes
The dough is opened into an elliptical shape, shaped as shown in the figure. First fold one third and press it tightly, then fold another one third to compress it, and finally face and close. It should be noted that each time you fold it, you must press it, otherwise there will be too many bubbles.
After closing the mouth, the hand is slightly lengthened, and a small part is opened on one side as a link to close the mouth.
The long strip is rounded, and the part that is opened is wrapped around the other side, and it can be tightened.
Place a high-temperature cloth in the baking tray, put in the shellfish, cover with a damp cloth, and ferment for 30 minutes in a warm and humid place.
Boiled shellfish water: 1000g of water, 50g of sugar, boiled, put in the dough of the shellfish, cook for 30 seconds, then turn over and cook for 30 seconds.
Control the moisture, put it in the baking tray, preheat the oven to 200 degrees, and bake for 20 minutes.