How to make amaranth and locust flower baguette

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After all this is prepared, let's start making amaranth and locust flower baguette

1. Knead 350g high flour, 3g salt, 260g amaranth juice, 4g yeast powder and 20g unsalted butter into a smooth dough that can be pulled into a thin film. When it is fermented to twice its size, cut it into two pieces, flatten it, roll it into a round shape and leave it for 15 minutes.

2. Exhaust air again, flatten and wrap in Sophora japonica flowers

3. Shape into a round stick and carry out the second fermentation

4. Cut the dough when it doubles in size; preheat the oven to 170 degrees and bake for 30-35 minutes.

I have introduced the Amaranth and Sophora japonica baguette. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.