First, spray some water on the table and wipe it clean. Circle the flour and add yeast and salt. Note that yeast and salt can't be put together. Yeast is a fungus, and the osmotic pressure of salt is very strong, which will inhibit yeast fermentation and even cause yeast dehydration and death.
3. Because you rub your hands, you can't add water at a time, and it is easy to overflow and flow under the table. Add in two times.
4, about 20 minutes, basically forming.
5. When you wake up, directly find a vessel and seal it for 50 minutes. You can use the oven, set the temperature to 30 degrees, heat it for 10 minutes, and then turn off the fire. Wake up in the oven for 40 minutes. An oven with low humidity can consider adding a bowl of hot water to wake up.
6. Cut garlic into bubbles. Be sure to chop the foam. It is not easy to operate after the particles are too large.
7, it is best to use coriander, the taste of the finished product will be more fragrant. If not, you can use any green vegetables, but not too much water, otherwise it will not be easy to form when baking. Such as coriander leaves, broccoli and celery. Small vegetables are no good, the water content is too high.
8. Cut the garlic and vegetables into pieces.
9. Add softened butter and stir.
10, stirred, and put into a framed bag for subsequent materials.
1 1. Follow-up materials should be packed with a little softened butter in a separate paper bag.
12. After the first proofing, the finger is inserted and the hole does not retract, indicating that the proofing is in place.
13. Take out the dough and divide it into two pieces of 200g dough.
14. After kneading and exhausting, cover it with a plastic bag. Relax 10 minutes,
15, baguette shaping: flatten the loose dough, then turn it over, press it back and forth to exhaust, and grow into strips.
16. Cover with plastic wrap and throw it into the proofing box for secondary proofing.
17, the temperature of the second wake-up, and turn off the fire after 30 degrees 10 minutes. Wake up for 30 minutes.
18. After secondary proofing, the dough is sieved.
19. Cut a knife in the middle to make it deeper. Squeeze the prepared butter. Bake in the oven.
20, 200 degrees on fire, 150 degrees on fire. Bake for 35 minutes, preferably until the surface is golden brown, and then take it out.
2 1, squeezing butter makes the knife edge explode, so there is enough space to squeeze garlic paste.
22. Squeeze the garlic on the surface. If the garlic granules are too big to squeeze out, you can open your mouth slightly. Friends who like mashed garlic can squeeze more. Remember to smooth it with a scraper after squeezing.
23, secondary baking, fire 200 degrees, fire 150 degrees. Bake and color the garlic paste on the surface.
24. Cut off the export of finished products. You can eat it with coffee and milk, or add some blueberry sauce to adjust the taste.