Chinese Food
German style small meal bag
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Broetchen is the most common bread on the breakfast table in Germany. The shaping method is very simple. It is only about the size of the palm. The outer skin is rough golden yellow. Inside is fermented white bread. It's similar to bagels, except that the hot water is alkaline water instead of sugar water. This is a Kwai loaf bread. It saves time and saves two times of fermentation. Because the dough is boiled with alkaline water, the crust of the bread becomes crispy, while the interior is more compact and chewy without secondary fermentation. The cheese powder on the surface is fragrant. I regret that I didn't sprinkle more when I ate it. This formula is quite simple. It only uses a small amount of sugar. There is no egg and no milk. It's a little light if you eat it alone. Foreigners will definitely not eat this way. Generally, butter will produce a wonderful taste. It's not afraid of long meat. It's recommended to spread more butter to eat; it's the same with peanut butter. (finished 5 small meal bags. I made two portions)
Cooking ingredients
Cooking Steps
Step1:All materials except butter in the main raw material are first stirred into a ball slowly, and then stirred into a smooth shape at a medium speed. Add the butter and stir in slowly. Beat into a dough with medium speed.
Step2:Put the dough into the basin, cover with fresh-keeping film for basic fermentation.
Step3:Divide the exhaust into 5 parts. Roll them round, squeeze them tightly and put them on the cut oilpaper. Cover the plastic wrap and relax for 20 minutes.
Step4:Add water, baking soda and salt to the pot and bring to a boil.
Step5:Put the dough and oilpaper into the alkali water and scald for about 5 seconds, then take it out and drain it into the baking tray. (5 minutes in the book
Step6:Decorate with cheese powder on the surface; oven 180 degrees. Middle layer. About 25 minutes (please adjust the temperature and time according to your own oven).
Cooking tips:1. I made dough before I went to bed on Saturday night. It was refrigerated and fermented. Get up in the morning, take it back to room temperature for 30 minutes, and then exhaust the air to separate the follow-up operation. Bake the breakfast bag directly. 2. The round dough should be squeezed tightly at the bottom. Otherwise, it will burst when baking. It will affect the appearance. 3. Don't burn too long. The oil paper will break away from the dough. It doesn't matter if the baking tray doesn't touch. If you use it, take it out and drain the water. There are skills in making delicious dishes.
