Slowly pour the ingredients into a bowl, stir well with a blender, add flour, and knead into dough with both hands. At this time, you can feel the soft and slightly sticky touch when your hand touches the dough. When you pick up the dough and knead it, you can use the kneading technique-throw the dough and knock it on the table, then fold the dough to strengthen the structure and let the yeast ferment. When throwing and folding dough, feel the strength of your hands and the rhythm of your body. While releasing the pressure, practice "throwing" your troubled thoughts and "folding" your expectations and happiness for bread! Baking is not as difficult as expected. What you need are hands and a passionate heart that wants to feel cooking!
The baking process is slow, neither too slow nor too slow. Slow down all actions and thoughts, and wait to discover all kinds of wonderful feelings. Try DIY creative leek bread! Imagine the aroma of shallots and bread products before making them, and then make them in the following four steps, so as to start the sensory experience of vision, hearing, smell, touch and taste:
Step 1-Make the dough: "Look" at the overlapping appearance of the ingredients added to the conditioning basin and start mixing. After adding flour, stir it evenly with a rubber spatula or rice spoon to feel the sticky feeling between the stirring strength and the ingredients attached to the spatula. "Listen" to the subtle sound produced by the mixing of ingredients and air and the sound of the mixing spoon accidentally knocking on the bowl and basin, which makes people smile. Then stir the dough by hand and feel the stickiness of the dough. After repeated kneading, throwing and folding methods come in handy!
Step 2-Shake the dough: "Touch" the sticky dough, start beating and wait for fermentation. Repeated beating is relaxed until the surface of the dough is gradually smooth. In this process, feel the soft and hard touch of dough. After wrapping the stuffing, coat it with egg yolk liquid, sprinkle with chopped green onion and bake it in the oven.
The third step-waiting for baking: carefully "observe" the state of bread slowly expanding and forming in the oven, wait patiently and wait for time. Remember to close your eyes and slowly "smell" the bread made with your heart out of the oven and start to feel fragrant.
Step 4-Taste it carefully: Ding! "Listen" to chive bread! Smell the aroma again when you hold bread in your hands! Feel the warmth, q-bounce and fluffy of bread with both hands, and then "taste" it slowly. Melt in your mouth, feel the taste of leek, bread body and stuffing, and thank yourself for making delicious bread successfully.
Pay attention when baking.
First, the temperature
Many baked houses on the Internet will give you a temperature. As a temperature, we should note that it is a reference temperature and may not be a standard. The temperature of each oven is different. All the temperatures given on the Internet are just a reference temperature. Based on this temperature, adjust the temperature according to your own oven. You have to try several times to know.
Secondly, regarding the preheating of the oven, all desserts can't be put into the oven directly after being cooked, and then the temperature should be adjusted. All desserts should be preheated in advance.
Third, pay attention to the state and make dessert. The most important thing is the various states. Status is very important, it determines the success of what you do. Therefore, everyone must pay more attention to the state before making dessert. For a dessert, you can find different prescriptions on the Internet, and find out the same status as * *.
Fourth, if there is no professional equipment and working environment, you must not try almond cakes. Macaroon needs a strict working environment to adjust the temperature of different sugar water according to the temperature and humidity. So, if you are an amateur at home, don't try almond cake, it will never succeed, and it is a waste of materials.