Alkali bread is a famous German bread. Many people call it Preh, Bavarian bread, kneaded bread, English name: Brezen, Pretzel, etc. The common name in the country is Bavarian alkaline bread, beer bread, beer knot, German alkaline water bread and so on. This bread is from Europe. It is common in Germany and Austria. It is the same as ordinary snack biscuits and potato chips in China. From adults to children, there is no exception. If you are a professional baker, you have a reason to like this bread. The product features dark brown color, a horse-like shape, tight organization and chewing. Bringing up Bavaria reminds me of Princess Sissi and her legendary life. She is a native of Bavaria. She has seen the movie of Princess Sissi. His father often said that Bavaria is awkwardly~~~~ One reminds me of a humorous old man with a beer belly. I think he definitely eats this alkaline water bread called Brezen~~~~~~ I personally have a habit of making bread, especially to make classic bread, I will study a lot of formulas, research and production process, formula, match ratio. Therefore, I also study a lot of recipes and various production techniques for this bread. I also made no less than 10 times to get the tutorial, all kinds of practices, the difference between various edible alkali and baking alkali, but also baked the baking tray, now the tutorial is to share the production process with you. Let everyone reduce the detour. The alkaline water bread in the picture is frozen and taken out with awakening hair for 20 minutes in boiling water (the indoor temperature is about 20 degrees). The individual feels a little tight on the taste. If you like it, you can let him unfreeze and feel the volume. When you get bigger, you can use alkaline water. Then baked.啰嗦 a few sentences 1. I suggest that everyone use baking alkali, only baking alkali can bake a beautiful baking color. Don't be opportunistic. Many tutorials say that eating alkali, you can try it without paying attention, it is understandable. 2. Whether the alkaline water bread should be fermented or not, we all know that there is a difference between summer and winter. The difference between the summer and the winter is 20 minutes and the winter is 20 minutes. The summer volume is definitely bigger. I hate the tutorial, saying that it takes half an hour to ferment and ferment for an hour. I feel that these statements are a bit of a mistake. In the end, do you want to ferment? I personally think that it is fermented. This fermentation is based on taste. If you want to be soft, you can ferment for a while. If you like a firm taste, just wake up for a while. 3. There are many tutorials for alkaline water bread, which are placed after freezing, and placed frozen 1.5 times after fermentation. Some tutorials require freezing for one night. Some tutorials should be frozen for half an hour. Some tutorials do not freeze directly. Face these flower fancy The practice of the whistle, how should we choose. A good alkaline water bread can be made by freezing without freezing. Many people freeze the alkaline water bread, just for the bread to be better grabbed. The bread is very dangerous when it is soaked in soaked water. After the soaked alkaline water, it is like muddy, soft and slippery bread, plus dangerous alkaline water. , wow Kaka ~ ~ ~ ~, that after the frozen alkaline water bread is more alkaline water. 4. Bread shaping problem, the basic standard of alkaline water bread is 70 grams, and it is 60cm long. 5. There are also bubbles that are baked out, saying that there is a bubble when the temperature is high, and there is no bubble when it is baked at 170°. In fact, if the bread is soaked in alkaline water, it will be baked without bubbles. The formula is dead and the living is alive. If you want to make good bread, you must study it~~~~~
So put the material in the chef's machine and open the third file.
Smooth the dough
Average six doughs
Roll into a beef tongue, press one side first,
Shaping again on the other side
It is 60cm in length and has a long strip in the middle.
After shaping, it can be frozen for half an hour. This time, you can put the baking tray directly. After freezing, put it into the baking sheet of the oiled paper. The frozen bread embryo can be defrosted for a while, so that the volume becomes slightly larger. Water can also be roasted directly with alkaline water.
Heat the alkaline water to 40 °, with silicone gloves, grab the dough and soak in the alkaline water for 20 seconds, put it into the baking tray and cut the surface to decorate the sea salt.
The actual temperature in the middle layer of the oven is baked at a temperature of 200 degrees for about 10-15 minutes.
Middle layer of the oven.
The alkaline water bread in the picture is frozen and taken out with awakening hair for 20 minutes in boiling water (the indoor temperature is about 20 degrees). The individual feels a little tight on the taste. If you like it, you can let him unfreeze and feel the volume. When you get bigger, you can use alkaline water. Then baked.