Billionaire daughter-in-law Tang Thanh Ha makes “flip-flops bread”

With an increasingly superior cooking program, Tang Thanh Ha always “changes the wind” for family meals with a very rich and diverse menu. Sometimes the trays of Vietnamese rice, sometimes the Western dishes, sometimes the fruit cakes are changed continuously.

Recently, the proud bride showed off her lunch with bread. But not ordinary bread, but ciabatta bread – a very popular Italian bread, which in Italian means “slipper” – flip flops. She also clamps with a lot of “toppings” inside that look very eye-catching.

The ciabatta (flip-flop bread) made by Tang Thanh Ha is one of the famous cakes in Italy. It is usually shaped like a sandal of moderate length, not too big, not too high, belonging to one of the “flat bread” lines – thin bread.

With a crispy crust, soft and chewy hollow core, this cake is very popular, it is also “easygoing” when it can be eaten with a variety of foods (cheese, olive oil, musk) or dishes. other.

See how to make ciabatta bread – the famous Italian “flip-flop” bread:

Material

– All-purpose flour 128 gr

– 2 tablespoons flour (leave the coat on the outside)

– Instant yeast 2 gr

– Olive oil 12 ml

– Salt 2 gr

– Warm water 96 ml

Processing

– Mix bread dough ciabatta

– Put in a cup of 96ml of warm water (40 degrees Celsius), 2 grams of instant yeast, then stir well, soak the yeast for 5-10 minutes until the yeast blooms like crab bricks.

– Next, you put in a large bowl the activated yeast along with 12ml of olive oil and stir well.

– Next, mix 2g of salt with 128gr of flour and then slowly sift into the yeast mixture. Then, use a spoon to mix the mixture until the ingredients stick together into a smooth, elastic mass.

– Incubate the first batch of dough: Round the dough and put it in a box, cover it with plastic wrap and incubate for the first time for 30 minutes. After 30 minutes, open the lid of the box, use both hands to stretch the dough up, hold for about 30 seconds and then fold the dough. Do the same for the 4 edges of the dough block.

– Next, cover the dough and incubate a second time for 45 minutes.

– After 45 minutes, use your hands to stretch the dough up to expose it to the air for 30 seconds and fold the dough. Do the same 4 times with 4 corners of the cake.

– Next, incubate the dough for the third time for another 30 minutes.

– After the 3rd incubation, you do the same movement as the previous times (use 2 hands to stretch the dough up, hold for about 30 seconds and then fold the dough), then rest the dough for the 4th time for 30 minutes.

When finished, to avoid making the dough stick to the tool, you should cover the table with a layer of flour, put the dough on the table and roll it up with your hands.

Finally, cover the entire dough with a towel and let it rest for the last 15 minutes.

– Bake the cake: Preheat the air fryer at 180 degrees C for 5 minutes.

Line a baking sheet with parchment paper, place the ball in the dough and bake at 180 degrees for 20 minutes.

After baking is complete, take out the cake to check if it is satisfactory, you can rest for another 3 minutes and then remove the cake. If you want a crispy golden crust, turn the cake over and bake at 160 degrees Celsius for another 5 minutes.

– Finished products: ciabatta bread has a golden crust, crispy bite and a slight aroma from yeast. Especially the soft, moist, spongy and quite hollow intestines, dipped with condensed milk or served with pate, fruit jam are delicious.

By Family & Society