Chinese Food
Low fat and low sugar German bread with lye
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I remember the first time I saw this bread, I thought it was a monster. I couldn't help wondering why there are such ugly and black bread in the world. But the first time I cook, it's amazing. It's the same simple raw material as the main food bread. But its skin is smooth. It smells good. It's also sweet. When I bite the first bite, it's very like a bagel. It's not sweet. It's only a little salty, but the more it chews, the more fragrant it is. It can't stop at all. Finally, I understand how real the truth is that one can't look like another. Recently, I've done it several times in a row. The more I make it, the more addictive I become. The shape is gradually handy. The most important thing is that this bread doesn't need to leave the film. It doesn't need to ferment. It saves time and effort. It only erupts when I bake it. What I eat is the firmness. So I can make a plate between meals. It's low in oil, low in sugar and even no in sugar. It's completely free from health burden. - 6 formula components
Cooking ingredients
Cooking Steps
Step1:After dissolving with water, yeast and sugar, add flour and salt, knead into a smooth dough, add softened butter and knead until it is fully absorbed. In the extension stage, the glove film is not needed to be kneade
Step2:It is divided into 6 parts. Each part is about 80g. Roll long. Cover with plastic film and relax for 15 minutes
Step3:Take the first one in sequence, roll it into a tongue shape, roll it up from the long side, and roll it tightly
Step4:Then rub the two ends to form a spindle type with a total length of not less than 45cm
Step5:Close the mouth down, cross the two ends twice, and glue each end back to its own end to form an armband
Step6:Press the sticky position with both hands, then pull them apart on both sides and put them into the freezer. The rest of the dough is processed in the same way. Each one should be sent to the freezer in time to prevent fermentation
Step7:After 10 minutes, preheat the oven at 210 ℃. After 20 minutes, add alkali, water and sugar into the bowl to melt. Spread oil paper on the baking tray. Take out the dough. Put on rubber gloves. Soak in alkali water for 20 seconds one by one. Then use a leaky spoon to remove the excess water and put it into the baking tray
Step8:Use a blade to cut at the belly
Step9:Sprinkle Shanghai salt. Bake in the oven for 25 minutes. Heat it down to 200 degrees. Last 10 minutes, rise to 210 degrees. Put it out of the oven to cool and seal it.
Step10:◆ the following is the display of finished product
Step11:Finished product
Step12:Finished product
Step13:Finished product
Step14:Finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Step18:Finished product
Cooking tips:△ the water absorption of different brands of flour is different. Please adjust the dosage according to the actual situation of the dough. For example, ± 10 ~ 20g. But this bread should not be too wet and soft; △ because the content of water and grease is low, it is not required to knead out the film. It is better to be smooth and tough; △ relaxation for 15 minutes can not be saved, otherwise the elasticity is too good and the kneading is not long; △ from the perspective of traditional authentic modeling, try to move up when holding arms Don't put it under the belly. △ it's recommended to use oil paper to pad the baking tray. The oilcloth will be corroded. Wear rubber gloves when touching the lye. △ the concentration of lye is 4%. Add some sugar. The finished product is beautiful and smooth and glossy. The container of lye water can hold the next dough. It's as deep and narrow as possible to reduce the amount of alkali. △ the decorative sea salt is a special baking sea salt granule. It's white and durable High temperature. The transparent sea salt of non grinding fried steak. And even if the bread is sealed and preserved. If it is wet, it will melt the next day. There are skills in making delicious dishes.
