Our reporter Chen Jie.

Flour, water, salt, yeast ... The composition of bread is not complicated, but it can produce thousands of changes in the hands of people all over the world. In The Global Baker, Dean Brettschneide, the world's top baker, said that it was these changes that made him fall in love with bread. Dean made his debut in Hang Cheng recently.

Sticking to bare hands, noodles are the most touching.

It all started with Dean's live demonstration of how to make a mini baguette. As a traditional French bread, Dean incorporated his own ideas. Besides flour, water, salt and yeast, he also added fennel and steamed pumpkin. He thinks that the fragrance of fennel and the soft taste of pumpkin are a wonderful match. All the materials were put into the basin and the master began to work. "It is difficult for many people to accept mixing with both hands and kneading into dough." Dean said that many people are used to using modern equipment such as bread machine and chef machine to help make dough, but in his eyes, originality is the most touching. When the dough slowly gluten, cover with plastic wrap and ferment.

Now more and more young people are beginning to try and fall in love with baking. Dean,/kloc-started making bread at the age of 0/6, and now he is a global baker and cookbook writer. He has written nearly 30 books and served as a judge of Top Baker of master chef New Zealand. I went to Hangzhou this time as a consultant for D'Baker, the baking shop of Huanglong Hotel. This bakery will open in Hangzhou Tower after the Mid-Autumn Festival. Since then, Dean has come to give food lessons to Hangzhou people every once in a while. "I like China very much. Rich in raw materials and rich in flavor. "

Enthusiasm is the secret of making bread.

1 hour later, the dough was completely awakened, and the dough was alive in Dean's eyes. The dean said that it must be like treating a baby: cut it into small pieces and shape it into two small dough with small middle fat, then sprinkle with thick flour for "modeling and makeup" and send it to the oven.

Dean, who has traveled to more than 20 countries around the world, said that although French baguette is a French food, it has a new interpretation in his own hands and adapts to different cultures, tastes and lifestyles. "Every kind of bread has different proofing standards. French bread is characterized by white and hard, and it is quick to sober up in the early stage; Germany, Denmark and other places like to add more coarse grains to bread, preferring coarse grains and taking a long time to sober up. Adding ingredients such as fruit will affect the speed. " The dean said, fortunately, I am from New Zealand, and I have access to all kinds of bread. In fact, more importantly, he abandoned the rapid baking method and used natural raw materials and traditional long-term fermentation method to make bread by hand.

Dean's handmade bread finally came out. "Good bread can be seen at a glance. It is complete, strong and looks healthy. " Dean's description is special because of his passion for bread.

Dean's cookbook: seasonal vegetable cheese rolls

Dough: 380g of high-gluten flour, 20g of sugar, 25g of baking powder, 70g of butter, 2 eggs, 200ml of milk and refined salt.

Stuffing: 150g cheddar cheese (shredded), 20g Parmesan cheese (shredded), 1 egg, 30g onion, 2 garlic cloves (diced), 25g red bell pepper (diced), 25g green bell pepper (diced) and 2 tablespoons fresh coriander (diced).

Step: Put flour, sugar, salt and baking powder into a large bowl, add butter and knead into granules. Pour 1 eggs and milk into a bowl, beat them evenly with eggs, pour in dry ingredients, stir them evenly with a wooden spoon to form a soft dough, knead 10~20 seconds, divide them into two pieces, and roll them into a square cake with a side length of 25cm. Take raw eggs 1 egg, add water and stir evenly for later use. Put the filling evenly in the middle of the cake, leaving a space of 1cm around, and smear the stirred egg mixture on the edge of the cake. Roll the bread into a roll, cut the roll in half from the central axis with a knife, twist it into twists, put it in a baking tray covered with baking paper, brush it with egg liquid water, and put it in an oven at 190℃ to 200℃ for 30~35 minutes. When baking 15 minutes, rotate the baking tray to make the baking color uniform.

Good bread can be seen at a glance. It is complete, strong and looks healthy.