Alkali bread practices
By VicentaLakin
usage of alkaline bread: 250 g of high-weed flour, 145g of water, 5g of yeast, 10g of starch, 15g of milk butter, 23g of salt, 3,5 of decorated sesame water: 250g of hot water, 7.5g of edible alkaline, 2g of salt, 4 stars with difficulty, 130min at time, 4 people
Recipe Recommendations
- high-gluten flour 250g
- yeast 5g
- milk powder 15g
- salt 2g
- warm water 250g
- water 145g
- starch 10g
- butter 23g
- sesame a little
- edible alkali 7.5G
- salty and fresh
- baking
- several hours
- ordinary
Steps for Alkali bread practices
1
1. Pour high-strength flour, yeast, starch, milk powder into the mixer vessel, with slow mixing
2
2. Add water and mix it manually to dry powder
3
3. slowly mix to smooth surfaces, adding butter, and salt after the butter is absorbed, mixing 5min
4
4. Take out the noodles and round them with a fall
5
5. covering the film, which is almost 40mn
6
6. split the dough into 70 g, rounding it up to 30 m
7
7. frozen 30-min after making the dough in an arbitrary shape
8
8. balancing alkaline water raw materials with immersion of 30s
9
9. Take out dishes, cut mouths and sesame decorations
10
ten, 200 degrees to heat, 20minAlkali bread practices Make Tips
Chest 1 and face are mixed as low as possible, and the taste of the low-temperature side is even more severe; 2. Baking alkaline burns the skin, and rubber gloves are recommended for manufacture。