Chinese Food
Plump and plump bread with brejie alkali water
(161035 views)
To be honest, I haven't eaten the soda bread made by others so far. At first, I was deeply attracted by this lovely shape and noble color. The first time, I failed because I didn't understand that soda and baking soda are two different materials Alkali water bread comes from Germany. There are many beautiful legends. Usually people call it German alkali water bread, Bavaria alkali water bread, brejie bread, beer bread It is said that the Germans drink beer with this bread. It seems that Chinese people have a special love for steamed bread. Maybe it's because it's sugar free and low in oil. Maybe it's because of its alkaline and healthy properties. Maybe it's because of its unparalleled caramel color. Maybe it's because of its tough and chewy taste. It's more and more popular today. It's said that the authentic alkaline water wrapping material is thin. But it can also extend the fermentation time to make the bread softer. That's fat and cute No matter what the shape is, what suits you is the best
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients
Step2:Put all flour, baking powder, water, butter and salt into the blender
Step3:Knead into a smooth dough
Step4:This dough has less hard water. It can't produce a delicate glove mask. The fascia pulled out of the dough is in such a state
Step5:Divide into six equal parts and knead. Cover with plastic wrap. Relax for 10 minute
Step6:Take a loose dough and roll it into an oval shape with a rolling pi
Step7:As shown in the figure
Step8:Roll the dough up and dow
Step9:Mash interfac
Step10:Press, rub and knead the dough into the spindle shape as shown in the figur
Step11:Wrap the tail at both end
Step12:Press up on both sides of the dough. I like to press the tail on the bottom of the dough. You can also press it on the top to fix it. Feel free to ha
Step13:After all, wake up for 15 minutes. Then refrigerate for 30 minutes to finaliz
Step14:Take out the bread knot in the refrigerator and put it on the tools to be slightly warmed back to prepare for the next step gloves, leaky spoon and blades must be worn. Baking soda is also corrosive, and pay attention to protect your eyes. The bread knot soaked with alkaline water will be very slippery. The action should be as slow as possibl
Step15:Dissolve the baking alkali with 40 ℃ warm water ~ preheat the oven for 200 ℃
Step16:Put the bread knot in the alkaline water solution for 20 seconds, and then scoop it up. Drain it as much as possible
Step17:Repeatedly soak all six Bure knots in alkaline wate
Step18:Use the blade to cut a knife at the position where the bread knot is thick. The depth is optional. But it's better if it's deeper ❣️ In particular, I have to deal with the alkali water in time...
Step19:Roasted salt and sesame seeds
Step20:Sprinkle baking salt on the bread knot. Sprinkle some sesame seeds to have a better loo
Step21:Put the buns into the preheated oven. 200 ℃ 2025 minutes. Adjust according to your own oven tempe
Step22:Color in about ten minutes
Step23:Out of the ove
Step24:This is a fat sprout with added sugar and extended fermentation time
Step25:It's also very beautifu
Step26:This is a seedling clause without adding sugar to control fermentation time. It's also good. Each has its own advantages
Cooking tips:❣️ Baking alkali non edible alkali ～ ❣️ Operate with gloves on. It's better to wear glasses ❣️ When soaking in alkaline water, slow down. Pay attention to safety ❣️ Want to add 1015g sugar to fat and sprout, and extend the fermentation time ～ ❣️ I don't know what I'm going to say anymore. I have skills in thinking of updating and cooking.
