Chinese Food
German soda bread
(157081 views)
Hello, this is yinghan. Do you know soda bread? Recently, I've been growing grass on the Internet. A couple of entertainers in Beijing have opened small alkaline water balls in the online Red bakery. In fact, the most classic shape of soda bread is the pretzel. Even if many people haven't eaten the pretzel, they feel familiar with the shape, right? I have never eaten this bread before. When I saw its Caramel skin, I always thought it was sweet like a doughnut. In fact, it had a light salty and tough taste. The first attempt was totally different from the taste in my mind. This bread is a European legend. Search the origin of soda bread on the Internet. You can see many interesting legends. In short, this bread comes from Europe. It is common in Germany and Austria like Chinese bread. When you see brezen, pretzel, Bavaria soda bread, beer bread, beer knot, German soda bread, it's all about it
Cooking ingredients
Cooking Steps
Step1:First mix 400g high gluten flour, 5g yeast, 4G salt and 15g lard dry materia
Step2:Add 200g wate
Step3:First, mix the ingredients evenly at low speed with the che
Step4:Change the speed and mix into a smooth dough (about half an hour). If you knead it by hand, it's because this bread has less water. The dough is hard. It's hard to knead by hand. You need to knead it more until it's smooth
Step5:Because the water content of soda bread is small and the texture is hard, it can't be rubbed out of the glove film. When the dough is rubbed well and pulled out of a small piece, it has such a thick film. It's OK to pull out the small zigzag hole in the middle
Step6:Divide the dough into 8 parts on averag
Step7:All dough round and smoot
Step8:Cover with plastic wrap and relax for 10 minute
Step9:Long pasta rolled out in the shape of ox tongue cak
Step10:Roll up the patch and knead i
Step11:From the middle to both sides, smooth and lon
Step12:Knead it so that the middle is thick and the ends are thin
Step13:Cross knot noodle
Step14:Pull the noodles and turn them u
Step15:Interface compactio
Step16:The classic Bradley knot is read
Step17:Cover the plastic wrap and ferment at room temperature for 15 minutes, then refrigerate it for shaping. If you like the puffy taste, ferment for 30 minutes
Step18:To make a soda water baking soda 20g A kind of Stir 500g of hot water at 40 ℃ until the alkali melts completel
Step19:There are two points to pay attention to when the bread is completely soaked in alkaline water for 20 seconds. The dough after soaking is very smooth like loach. You can choose a tool with flat bottom that can lift the whole dough. In order to avoid the dough being pulled and deformed, you must wear gloves to prevent the skin from being hurt by alkaline water
Step20:The container for soaking soda bread should be as deep as possible so that the dough will be soaked on both sides after it is put in
Step21:When the dough is still soft, cut it quickly to see if it looks like a smile
Step22:Sprinkle some coarse sea salt for decoratio
Step23:Bake in a 200 degree oven for about 20 minutes (adjust the temperature and time according to your favorite color. Watch more when baking
Step24:When you bake, you start laughing
Step25:Soda bread will be fres
Step26:Classic Burley knot with textured coarse sea sal
Step27:Soda bread is super premiu
Step28:It's just out of the heat, said the studio partne
Step29:
Step30:
Cooking tips:There are skills in making delicious dishes.
