Originally very unfamiliar with French-European bread (apparently not very popular with Asian bread) there was a difficulty in making it for the first time that's for sure, there were a lot of problems with the handle and the blade was quite uneven when it was baked, which led to the fact that after the finished product came out of the oven, the blade was not cracked and sold as if it were really bad.French bread, unlike Asian bread, is not as soft and delicate as the toast we usually eat, it has a crispy skin and a moist chewing head inside, and it has a rich flavor that is perfect for making toast.

WHAT YOU NEED

Ingredients

Golden and high powder: 160 grams
Low-fat flour: 40 grams
Fine sugar: 6 grams
Yeast: 3 grams
Milk powder: 6 grams
Water: 145 grams
Butter: 6 grams
Salt: three grams

How TO MADE Wrapped in rags

Steps 1 to 4

1. The post-oil method involves putting materials other than butter together in a stirring vat for 15 to 20 minutes, stirring until the expansion stage.

2. Add the softened butter (Figure 1 and Figure 2 are in the wrong order, it should be the other way around, you can see it, let's explain it here) and then continue with the dough process for 15 to 20 minutes until the dough pulls out an unbreakable thin film

3. Remove the rolled-up lid and cook for 30 minutes.

4. Divide into four parts, roll separately after exhalation, and wake up for 20 minutes.

Steps 5 to 8

5. The mouth is downward, and the tongue is shaped like an ox's tongue.

6. And then up and down the middle.

7. Press it flat with your hand (you can also slightly squeeze the exhaust with a toothpick).

8. Then slowly roll the dough from top to bottom, forming a slightly pointed olive shape at both ends

Steps 9 to 12

9. Sprinkle a little flour on the oil cloth or oil paper, put the formed dough in it, put the oil paper or oil brush in the middle of each dough, put it at a temperature of about 30 degrees, ferment for 30 minutes at a temperature of about 70-80

10. When the dough is about to be doubled in size, place it in a baking tray, spread a thin layer of flour evenly on the dough, not too thick, and then cut the pattern with a knife (be careful to cut a fine slit, but not too deep, so that the baking does not swell and deform)

11. Preheat the oven to 180 degrees, put it in a pan at the bottom of the oven, preheat it, add 2 cm of hot water to the pan to make steam, put the pan with the dough in the middle layer, bake for 20 minutes

12. You can take the slices out and eat them, but if you let them cool for a long time, the skin will be harder and crisper, you can put them in the oven and bake them a little bit or the same (you can also make French toast or eat them directly with jam).