This baguette formula has the first fermentation, no oil and no eggs, and soft and soft beet nut style. The figs and bread are really good. In fact, a lot of stuff has been stuffed, as well as walnuts and chocolate beans. The original Beiguo, without the first fermentation, is more chewy, and the shaping method of Beiguo sees this https://www.xiachufang.com/recipe/79975/
All materials except figs reached the expansion stage. Add the chopped figs and mix well. (I also added some walnuts, chocolate beans)
The first fermentation, fermentation at 30 degrees or so, to 2 times larger.
Divide into small dough. I have divided seven, each about 70g. Wake up for 15 minutes.
After shaping, put it into a baking tray and ferment for 35 minutes at 35 degrees.
Put 1 tablespoon of water into 3 tablespoons of sugar, boil, add the bagels, and boil for 30 seconds on each side.
Remove and put in a baking tray and bake at 180 degrees for 15 minutes.