Chinese Food
Brezel
(113595 views)
German alkaline water bread is very simple. There is not much auxiliary material. It is a very healthy bread. The dough is soaked in baking alkali. After baking, it looks beautiful dark brown. The bread and wheat are full of fragrance. The tissue is dense. It is very tough. The more you chew, the more fragrant it is. It's just like that when Chinese drink beer, they need peanuts and peanuts. When Germans drink beer, they eat bread brezel.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:Put the dough materials other than butter into the mixing barrel of the cook machine. Turn on the low-level mixing to form a dough, and then turn to medium speed to continue kneading.
Step3:Knead until the dough is smooth, then add softened butter. Knead until the butter is kneaded, turn to medium speed and continue kneading. Knead until the extension stage.
Step4:Put the dough on the tray after it is round. Pat it flat.
Step5:Cf100a fermentation tank. Select temperature 28 ° C, humidity 70%. Time 30 minutes. Add water to the bottom water pan and humidify it. After preheating, it prompts the sound to put the dough behind it for basic fermentation.
Step6:The fermented dough is divided into 12 equal parts after slightly exhausting. Each part is about 70g. The dough is rolled and covered for about 30 minutes.
Step7:Roll the loose dough into an oval shape. Turn it over and lay it horizontally. Fold it inwards from 1 / 3 of the top and bottom respectively. After the middle is slightly compacted, fold it in half. Press the joint with the palm root.
Step8:Roll the dough into a strip with the middle part thick and the two ends thin about 60cm long. Lift the two ends and cross them twice, and then stagger the ends and stick them on the dough.
Step9:Cf100a fermentation tank. Select temperature 28 ° C, humidity 70%. Time 30 minutes in advance. Add water to the bottom water pan and humidify it. After preheating, it will prompt the sound to put the dough behind it for relaxation.
Step10:Move the loose dough into the fresh-keeping box. Cover and freeze for about 1 hour.
Step11:Prepare the alkali water - heat the water to about 40 degrees. Then carefully put in the baking alkali. Use the hand beater to stir until the alkali melts.
Step12:Put two layers of silica gel gloves on your hands. Put the dough into the alkaline water one by one. Turn the dough in the middle and let each side soak for about 20 seconds. Drain the water slightly, and then put the dough in the baking tray with oilcloth.
Step13:Use a sharp knife to cut a hole in the middle of the dough, and sprinkle some coarse sea salt.
Step14:Cossco960m electric oven. Select the hot air mode. Preheat 200 degrees in advance. Put in the baking pan at intervals. Bake for about 20 minutes.
Step15:After baking, the bread is out of the oven immediately. Take out the baking tray and put it on the grid to cool. Finished product
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Cooking tips:1. Due to the different water absorption of each flour, do not add the liquid at one time. Please adjust it according to the dough state. 2. If you like the soft taste, you can relax for about half an hour and then freeze it. If you like the tight taste, you can shape it and freeze it directly. The purpose of freezing is to make dough operate better in alkaline water. It is not easy to deform. 3. When preparing alkali water, make sure to put warm water first and then baking alkali to avoid splashing of baking alkali, which may cause danger. And alkali is corrosive. When operating, you must wear thick gloves. Do not let the skin touch. And the baking tray should also be padded with oilcloth to prevent alkali water from corroding the baking tray. 4. The oven must be preheated well in advance. When the dough is soaked in baking alkali water, the action must be continuous and rapid. After all the dough is soaked, put it into the oven immediately for baking. If the dough is placed for a long time, many small bubbles will easily appear during baking. 5. Use up the rest of the baking soda. Turn on the tap
