Tsis Siv Neeg Ciabatta / Baguette qhob cij ntau lawm kab

Muaj ntau tus neeg siv khoom siv peb lub vev xaib los nug txog cov ntaub ntawv siv rauKab ntau lawm Fabkis Baguette, yog li hnub no tus editor ntawm Chenpin yuav piav qhia txog cov ntaub ntawv siv rau kab tsim khoom Fabkis Baguette.

1. Kev xaiv hmoov nplej: 70% hmoov nplej siab + 30% hmoov nplej qis, lub zog gluten txheem rau kev ua hmoov nplej yog 10%.

2. Siv cov khoom hloov kho tshwj xeeb ntawm Fabkis Baguette (mov ci tsis muaj qab zib) thiab cov poov xab uas tsis muaj qab zib: feem ntau cov khoom hloov kho hauv Suav teb yog qhov tsim nyog rau kev ua mov ci qab zib. Cov khoom hloov kho tshwj xeeb (LD500) muaj cov kab nrib pleb loj dua tom qab siv. Yog tias koj tsis tau tshuaj xyuas cov ncauj lus dhau los kom meej, ces rov xyuas dua.

3. Ua khob noom cookie: Sib tov cov khob noom cookie rau 8-90%, tswj qhov kub ntawm cov khob noom cookie ntawm 24-26 ℃, thiab faib nws raws li qhov loj me uas xav tau. Cov khob noom cookie raug fermented ntawm chav tsev kub rau 40-50 feeb, thiab thaum kawg puab.

4. Qhov kub kawg ntawm kev ua kom fermentation: qhov kub zoo tshaj plaws yog 33-34 ℃.

Cov saum toj no yog tus editor rau txhua tus los daws cov kev sab laj txog kev saib xyuas cov khoom siv ntawm Fabkis Baguette kab ntau lawm. Los ntawm kev sib qhia cov ntsiab lus no, txhua tus muaj kev nkag siab txog kev saib xyuas cov khoom siv ntawm Fabkis Baguette kab ntau lawm. Yog tias koj xav tau kev nkag siab tob dua Rau cov ntaub ntawv kev lag luam ntawm Fabkis Baguette kab ntau lawm, koj tuaj yeem tiv tauj peb lub tuam txhab tus neeg muag khoom, lossis mus ntsib Chenpin rau kev tshuaj xyuas ntawm qhov chaw los tham txog kev sib pauv.