[method]
1. Place the materials (1) together in a container, mix until the granules are completely melted, and prepare a clean countertop. Pour the flour into the mixture and mix it into a dough with a squeegee. At this point, the dough can be moved to the countertop. On the top, the dough is continuously beaten by hand, and the dough is gluten by continuously beating, and finally the dough becomes smooth without sticking, just take a small portion of the dough and open it, if As shown in Fig. 7, the transparent film is opened, which means that the dough has been finished to the completion stage, and the basic fermentation can be prepared.
2. The dough is rounded or rounded and placed in a smeared container to start the basic fermentation for 1 hour. The basic fermentation method is the same as the basic fermentation method of the creamy small meal package. The dough can be removed and divided into 4 equal portions of about 370 grams per serving.
3. Round the divided dough and place it on the baking tray with plastic wrap to avoid drying the skin and relax for 10 minutes. Then take the dough out on a clean table and open it with an oval stick. It is about the same as the baking tray. Roll the dough side up, and slowly knead the dough from the left and right with your fingers, so that the dough is tightly rolled up, and the mouth must be tightly kneaded to avoid cracking when baking.
4. Complete the remaining dough in sequence, put it on the baking tray, and then carry out the final fermentation for 40 minutes. After the fermentation is finished, the dough will expand to the original size of about 2 times. At this time, prepare a knife with a sharp edge. Gently draw a few diagonal lines on the surface of the dough, and feed the dough into an oven that has been preheated to 220 ° C and 170 ° C under fire. The baking time is set to 18 minutes, and water is sprayed on the oven wall to produce the oven. Water and gas, the baked bread will be crisp and hard, and when the surface of the bread is golden yellow, it can be baked.
5. The general household oven can only hold 3 French breads at a time, so the material weight can be reduced to 3/4 when making, so as to avoid the trouble of one roasting.
[Remarks]
Temperature: 200 ° C / time: 18 minutes