Chinese Food
German alkaline water bag
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Cooking ingredients
Cooking Steps
Step1:Food preparatio
Step2:Mix the flour, water, salt, sugar, yeast powder in the bread machine or cook machine
Step3:When the dough is bunched, you can add softened butter
Step4:Knead the dough until it is smooth and take it out
Step5:Divide into six parts, about 70g of each small dosage. Rub round and cover with plastic film and relax for 30 minutes
Step6:Take a loose dough and roll it out
Step7:Roll it up from one end. Squeeze it as tightly as possible at the closing part
Step8:Rub into two thin strips of the middle drum. Try to rub them as long as possible so that they can be shaped properly
Step9:Shaping, crossing at both ends
Step10:Knot and tidy up
Step11:Put the dough in a baking pan and refrigerate it for more than two hours
Step12:Frozen dough
Step13:100 g warm water (3040 ℃). Dissolve 4 g baking alkali. Soak dough in water for 20 seconds. Remove
Step14:Put it evenly on the baking tray paved with oil paper. Use a chopstick to fix the blade, cut the mouth at the middle drum of the bread, and sprinkle some sea salt on it
Step15:Preheat the oven to 195 degrees, bake for 20 minutes, and the oven will come out if the color is satisfactory
Cooking tips:1. What is baking alkali? Is there any difference between baking soda and common soda? Can we make alkaline water for moon cakes? There is yeast in the formula. Why not ferment? This kind of bread doesn't need to look at the film? Can it taste like a steamed bread without the film? A - baking alkali refers to fire alkali, caustic soda, caustic soda and molecular sodium hydroxide. In general, edible alkali refers to sodium carbonate. In German bread, baking alkali is still used. They are not only different in color, but also different in taste and taste. It's not the alkaline water used for making moon cakes. It doesn't need to ferment. It doesn't need to look at the film. It needs to stir the dough surface to be particularly smooth. It takes more than an hour to relax in the process of mixing and kneading. The yeast has been fermented. This bread doesn't need to ferment for a long time. It's totally different from the feeling of steamed bread. The taste of the alkaline water bag is thin, hard and slightly crispy, and it's moist and soft in the middle. 2. What kind of container is better for dissolving baking soda? What to wear
