Fish roe sauce baguette
yuzijiang-fagun
As the most traditional national bread in France, the edible status is just like the staple food steamed bun in China, which is a staple food that will be widely eaten, and naturally the french baguette is very rich in eating methods.
Baguette is a top delicious bread made only of wheat flour, water, yeast and salt, and the deliciousness of the baguette lies in: natural and time-textured dough fermentation flavor, wheat flour baked wheat aroma, crispy on the outside and soft on the inside, and with a faint salty taste, accompanied by sweetening during chewing, the more chewy the more fragrant.
Baguette into China, because of its "excellent" physique, in the face of the Chinese people's preference to eat soft and not eat hard, directly landed on the ground, in order to facilitate the sale of baguettes can be better eaten directly, while also tasting the best taste of eating baguettes, baguette "sauce" is very suitable.
The delicious taste of the baguette lies in the natural and pure taste, so the sauce must be made with natural and fresh ingredients, and it is very suitable to add a layer of salty and fresh sweetness on the basis of the salty flavor of the baguette.
For example, caviar baguettes, which are very familiar to consumers, are also very popular with mass consumers, in addition to the salty and umami taste of fresh fish roe, there is also an interesting explosion of fish roe in the mouth.
A better way to make a roe sauce baguette
We need to reduce the saltiness of the roe sauce itself, and mix several flavor sauces that match the natural taste of fish roe sauce, in addition to the umami taste of the roe sauce itself, we can also taste the deliciousness of a variety of ingredients.
In the end, it is perfectly presented on the base of the baguette, and it is a delicious taste that can give people super satisfaction.
Making the sauce into a favorite flavor of our countrymen, using purple potatoes, egg yolk cheese, strawberries, and mushrooms with fish roe sauce, I didn't expect to make the baguette more delicious.
Today I will share with you how to make the delicious value of 1+1+1>3 flavor fish roe sauce baguette, get it!
List of ingredients for roe sauce baguettes
Baguette body
Velian French T55 1000g
Water 650g
Low sugar dry yeast 3g
Lupin species 200g
Salt 20g
Add 100g of water afterwards
Purple potato cream caviar
Purple potato 250g
Erie Oriental Inspiration Talk Cream 100g
10g sugar
Flying roe 75g
Egg yolk cheese sauce flavor
White egg yolk 50g
Orade cream cheese 150g
Erie Oriental Inspiration Talk Cream 75g
Erik's Cheda cheese sauce 35g
Milk 10g
Crushed parsley 10g
5g sugar
Lemon juice 5g
Flying roe 150g
Strawberry caviar
Milk 250g
50g sugar
Whole eggs 200g
Velhae Low Gluten Powder 75g
Strawberry jam 75g
Creamy mushroom caviar
Onion 80g
White mushroom 100g
Mashed potatoes 50g
Erie original butter 30g
Sea salt 2g
White pepper 2g
Baguette body and operating procedures
fanguanmianbaoti·caozuoliucheng
1 / Villão French T55 is hydrolyzed with the first part of the water for 30 minutes.
2 / After hydrolysis, put the remaining material into the dough making machine. Beat to the glove film, 9 into ribs, face temperature 21 degrees.
4 / Base fermentation at room temperature for 60 min.
5 / Divide 350 g one and let stand for 20 minutes.
6 / Roll into a long stick type, length 50cm.
7 / Fermentation at room temperature for 30 minutes.
8 / Cutter, 45 degree angle oblique cut three knives.
9 / On heat 250 Steam for 3 seconds, bake for 18 minutes.
Purple potato caviar operation process
zishuyuzijiang·caozuoliucheng
10 / Purple potato steamed and mixed with other ingredients.
11/ Apply: Cut the middle of the baguette and cut it from the middle. Apply caviar to the middle and sides of the cross-section of the baguette.
12 / Finished picture completed.
Other flavors of fish roe sauce making:
Creamy mushroom fish roe sauce:
1) Wash and dry the white mushrooms, cut into small cubes, mix with lemon juice and cut the onion into small cubes.
2) Heat and melt butter in a pan, add diced onion and diced white, sauté over medium heat to dry the water, add white hulk powder to taste.
3) Stir-fried diced mushrooms and onions into a blender, pour out, add Erie Oriental-inspired light cream and mashed potatoes and stir until viscous; add flying fish roe to mix well.
Cheese egg yolk fish roe sauce:
1) Crush the fresh parsley leaves in a blender; squeeze out the water and set aside.
2) Leave the white water eggs on the yolks and sieve them for use.
3) Add sugar to the cream cheese and stir until smooth.
4) Add all the ingredients and mix until viscous, add the flying fish roe and stir well.
Strawberry Kasda Fish Roe Sauce:
Beat the whole egg with low gluten powder sugar and smooth it, boil the milk sugar and pour in, cook over low heat until viscous, beat well with the homogenizer; add the grass sauce and flying fish roe, stir well, and set aside.