I have always had a deep impression on the baguette. The Xinqiao bakery, which was first settled in Shanghai, is always attracted by the smell of toasted bread, and I can’t help but go. I bought a bag and brought it home. Unfortunately, I didn’t have the baguette recipe of the Xinqiao Bakery. I could only do it myself. This short baguette has a soft taste, toughness, and a bit of chewing. It feels so delicious! I have the feeling of the kind of short stick bread I am looking for.
Put the raw materials in addition to the butter, put them into the bread bucket, and knead the dough until it is smooth and soft. Add butter and knead until the butter is completely absorbed. The dough is smooth and the film can be pulled out.
Knead the dough and start the fermentation process until the dough is 2.5 to 3 times larger.
The dough was taken out and the vent was smoothed and divided into six dough pieces on average and allowed to stand for 20 minutes.
Place the settled dough into an oval shape.
Roll up from top to bottom, pay attention to the tightness.
Roll it tightly and seal it tightly.
Into the mold, the second fermentation to 2 times larger. Preheat the oven to 210°. At the same time, lick a layer of egg liquid (fill the whole egg with a little water) or lick a layer of water, or brush it.
Into the oven, baking at 180 ° for 25 to 30 minutes until golden brown.