Precious
By VicentaLakin
My 77-year-old mother has asked me to bake a plate of alkaline bread in Bavaria, Germany, after eating it. This bread, which is the prettiest piece of bread in Germany, originates from the Bavaria area, where it has a strong mouth and a little elasticity because it does not need to be fermented on purpose; because it is briefly immersed in alkaline water and baked with high temperatures, it forms a radiant red and brown skin, in stark contrast to the inner core of clean white; it is shaped like a horse, and it is described as a good symbol, in any case. The mouth of alkaline bread is so strong that it needs to be chewed slowly, the Germans are so fond of beer, beers soaking, the bread is less dry, and the bread goes into the stomach, so that alcohol is not directly absorbed by the gastric mucous membranes, which the Germans call “a thousand cups of unintoxicated” and which is called “beer bread”. Precious is just one of the classics, and can be made of other forms, cut on the surface, and put in the material. The amount of bread is small and has not been fermented specifically, so the taste is dry and requires fine taste. It's because it's combined with starch enzymes, and it's better to feel the fragrance and sweetness of wheat, which is really different from ordinary sweet bread and toast。
Recipe Recommendations
- high-gluten flour 150 grams
- butter 7 grams
- cold water 90 grams
- dry yeast 2 grams
- warm water 100 grams
- white sugar 8 grams
- salt 2 grams
- baking salt a little
- baking alkali 4 grams
Steps for Precious
1
Bread materials are ready: high-weather flour, sugar, salt, butter, dry yeast, cold water; a softer taste can be replaced with low-weather flour。
2
All materials except butter are entered into the basin, mixed with chopsticks into tatters and then covered with dry flour。
3
It's difficult to remove the membrane because of the small amount of water in the face of the noodle that can be removed。
4
Noodles are directly divided into 4 equals, with rounding; they are covered with a facebasket or a protective film to prevent water evaporation。
5
The noodles need not be loose, and they are directly elliptical。
6
From the top to the bottom, the interface is squeezed into olive form; the four lasagna are scrolled in turn; and care is taken to cover the evaporation。
7
This is done in the order of the rolls: a 30-35-centimeter-long noodle that grows the rolls from the middle to the sides, which is thicker and thinner; and a small amount of water for the noodles, so it has to move quickly and softly to prevent both ends from being broken。
8
Put two ends down in the middle; it looks like a dancer with a leg。
9
With two tails, on both sides of the thick roll, this is Precious's birth。
10
The rest of the rolls are processed sequentially, with a sheet of oil prepared in advance on the grill and placed on the grill every time it is done; if you want a strong mouth, you can put it in the freezer for one hour; if you want to be softer, you can enter the freezer for another hour after 15 minutes at room temperature。
11
The face is removed from the fridge and placed in a room temperature for 10 minutes; a one-time baking glove is put on, 100 grams of warm water is poured into the bowl, and the baking alkaline is poured into the water with a small spoon, and the baking alkaline is strong and corrosive, so it must be carefully handled with gloves to prevent the alkaline water from spilling into the skin and eye。
12
The longer they are immersed, the deeper the skin of the bread that is baked; therefore, the smaller the amount of alkali is so that it needs to be immersed on both sides, so that the entire surface of the bread is evenly coloured, and if the alkalin water is high, the bread can be fully immersed in it and recovered in 20 seconds。
13
The tarpaulin must be prepared early because of the corrosive nature of baking alkaline, which destroys the dish and penetrates it with thin baking paper, without which it can be folded into three layers; the whole pre-cut is placed on the tarpaulin, with a cutter cut deep on the thick, because the baking is still frozen, difficult to cut, and the cutter is inserted in the face, not repeated。
14
The salt is then scattered sporadically on the surface; the salt is larger and does not melt in the same colour after roasting, and is also the pen of this pre-cook; the oven is preheated at 200 degrees。
15
The bread is delivered to the pre-heated middle of the oven, 200 degrees, 20 minutes。
16
When the stove is out, it is placed on a hanger and it is ready to eat when it is cool。Precious Make Tips
1. This bread mouth is strong, chewable and chewing more and more can produce sweet wheat; if fermentation takes place for 15-30 minutes in a plastic chamber temperature, the taste of baked bread is flexible in solid condition, because the activity of the yeast is stimulated, resulting in a slight expansion of the face; 2. In addition to this traditional pre-formation, it can be made into round, ellipse, etc., which can be slashed on the surface, can also be wrapped in a variety of shapes, such as cleavages on the surface, as is now popular, and must be used in a one-time drying glove to prevent skin burns; after the use of alkaline, which does not add new tastes and nutrients to the finely organized alkaline bread, because there is little use of alkaline and there is more water in the household kitchen, which can be contaminated with water, and which can be cleaned in the water can be cleaned up in the pool。