When I was a child, I always felt that the characters in foreign novels were magical. I ate enough bread for three meals a day. Later, when I came into contact with baguettes, I began to like this kind of salty bread with crispy outside and chewy inside. Later, I began to contact with baking. The staple food is bread, which is commonly used in Europe with meat, soup, and olive oil for dinner. Since I graduated, I have not remembered how many people told me that I saw them in their youth. In the blink of an eye, I have been in the workplace for three years, but this sentence always follows. I listen to the stories and teachings of different predecessors, but I still do my own thing in life. I do n’t want to be in a high position, have a strong waistline, and I do n’t want to be a full-time housewife. I hide my life in housework. I just want a simple and fulfilling life. Like staple bread, there are not many fillings and tastes, but it has its own uniqueness. Flavor. Although the name of the leaf-shaped scones is bread, it is a staple bread from France, just like the French loaf. Do n’t look at it. There are few slices. The amount of flour is similar to that of a 450G toast. It is obvious to eat one or two slices. Fullness. Reduced the salt that was brushed on the surface in the original formula, full of spices but also can eat the fragrance of flour. The original recipe is from "Ms. Meng's 100 Bread"
|olive oil||2 tablespoons|
|Black pepper||1 tsp|
|Spices (rosemary, oregano, sage, thyme)||2 tsp|
High and low powder, sugar, salt, yeast, add water and mix well, knead smooth
Add butter and continue to knead until extended stage, cover with plastic wrap and ferment for 60 minutes
Divide into two equal parts, half into 8 parts (small leaves), half into 4 parts (large leaves), then cover with plastic wrap and relax for 10 minutes
Roll into 0.3 cm thick oval flakes, brush olive oil on the table, sprinkle with black pepper powder and spices (I am a lazy person, I directly mix all the olive oil and brush it)
Cut several blades according to the shape of the leaf veins, gently pull out the hole with your hand, put it into the baking tray, and ferment for 10 minutes.
Preheat the oven 180 degrees (actually 210 on the fire, 170 on the fire, but my oven wood is so advanced), bake until the surface is golden (about 20 minutes)
Leave the stove, let it cool, keep it sealed