alkaline bread
By VicentaLakin
Our family lived in Germany for several years, when our daughter was young, so some snacks in Germany smelled like childhood to her. Some of the country's bakeries are also sold by Brezel, perhaps for the sake of national tastes, and have bought a few, but not even the same. In order to help her daughter find her memories as a child, I looked at the squares, read the articles, and, after an experiment, finally developed the same taste as that of Germany. In the words of the daughter: this is the smell。
Recipe Recommendations
- high-gluten flour 200g
- lard 8g
- yeast 2g
- salt 2g
- ice water 110g
- baking alkali 20g
- salty fragrance
- roast
- several hours
- senior
Steps for alkaline bread
1
Placing high-banded powder, pig oil, yeast and salt in the main pot is even, adding ice water and rubbing out the thick membranes with a six-minute rub。
2
The noodles were smoothed and divided into an average of four. (Early 80 grams each) smooths each face, covers the film and fermentes for 15 minutes。
3
Take out a noodle in the form of a cow's tongue and grow the face。
4
Roll the face up and down, grow the strip。
5
Scrambling from the middle to the two ends of the line。
6
Pull two thin noodles in front and cross two knots。
7
Then he flipped up with two heads and put them under the mask, so Brezel could do it。
8
In turn, all four were finished and placed in an oil-papered grill for 10 minutes, then in the freezer room of the refrigerator for 10 minutes. It's a 200-degree oven set to hot wind. It is then dissolved in 40 degrees of hot water。
9
When the freeze is over, Brezel is removed from the fridge, put on a baking glove, and every bread is immersed in alkaline water for 20 seconds, then picks up the bread gently with the hand with the gloves, and pushs the bread back to the grill with the force of the leak。
10
Cut the mouth with sharp blades at the end of the thick noodle。
11
The salt is then spilled into the pre-heated oven and the oven is baked for 20 minutes。alkaline bread Make Tips
1. The bread must not be too fermented to require iced water and surfaces, so the water should be placed in the refrigerator in advance. 2. The fermentation time for the completion of the four noodles is 15 minutes in the climate of about 25 degrees, with an appropriate reduction if done in the summer. 3. If you like to eat as hard as Germany, you can put it directly into the freezer every time you finish a Brezel, without taking another 10 minutes of laxity. After all has been completed, it will be put into the freezer room for 10 minutes. 4. I've been rubbing my face in a small pot for a short period. If it wasn't for Xiao Mei, it would have been possible to rub the noodles, whether they were bakers, cook machines or handmade. 5. The bread is unpaved. If the freezer is small in the home, the noodles can be frozen in a smaller plate, but it is best to lay oil paper below or it is difficult to pick it up. 7. There is a need for oilable paper inside the oven, otherwise the baking of alkaline drops on the grill will leave traces of the baking, which may be difficult to wash。