Tsis Siv Neeg Ciabatta / Baguette qhob cij Ntau lawm kab

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

1. Kev xaiv cov hmoov nplej: 70% hmoov nplej siab + 30% hmoov nplej tsawg, tus qauv gluten lub zog rau kev ua cov hmoov nplej yog 10%.

2. Siv tshwj xeeb Fabkis Baguette modifiers (cov khob cij tsis muaj qab zib) thiab cov poov xab uas tsis muaj qab zib: feem ntau cov kev hloov pauv hauv Suav teb yog tsim los ua cov ncuav qab zib.Qhov tshwj xeeb hloov kho (LD500) muaj qhov tawg tawg loj dua tom qab siv.Yog tias koj tsis tau tshuaj xyuas lub ntsiab lus dhau los kom meej, ces rov xyuas nws.

3. Ua khob noom cookie: Sib tov lub khob noom cookie rau 8-90%, tswj qhov kub ntawm lub khob noom cookie ntawm 24-26 ℃, thiab faib nws raws li qhov yuav tsum tau muaj.Lub khob noom cookie yog fermented nyob rau hauv chav tsev kub rau 40-50 feeb, thiab thaum kawg zoo li tus.

4. Thaum kawg fermentation kub: qhov zoo tagnrho fermentation kub yog 33-34 ℃.

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