German alkaline water pack
The English name of the alkaline pack is Pretzel, the German name is Brezen, and the more common names in China are Bavarian alkaline bread, beer bread, German alkaline bread, etc. Normally, alkaline water packets are generally dark brown in color, resembling stirrups, with tight tissues and chewy texture. Moreover, the alkaline water pack has added edible alkali to balance the pH of the human body, which can be said to be a very simple and healthy food, and there is no need to worry about gaining weight at all. But the alkaline pack has a disadvantage, it is very dry, it is easy to choke when eaten directly, it is best to be able to pair it with water or drinks, of course, beer is the best, and wheat beer is the best.
The practice of German alkaline water packages
Step 1
Sugar, yeast, salt, water are added to the flour, the yeast does not come into contact with sugar, salt
Step 2
Knead the flour into a ball
Step 3
Add butter and knead until the surface of the dough is smooth and elastic
Step 4
The dough is divided into 70g-75g dough each
Step 5
Knead the dough into a circle
Step 6
Rub into a torpedo shape
Step 7
Roll the dough into long strips
Step 8
If the dough is too hard, let it rest for a while
Step 9
Roll the dough into long strips and form prejits
Step 10
Refrigerate the dough and freeze it hard
Step 11
Baking alkali is mixed with water
Step 12
Soak the dough in alkaline water for 20-30 seconds and then take it out
Step 13
Let the surface dry with moisture
Step 14
Cut the top of the preknot
Step 15
Place in the oven, preheat to 200°C and bake for 15 minutes
Step 16
Finished product drawing
Step 17
Finished product drawing
Cooking tips for German alkaline packs
Tips 1. The chemical formula of baking alkali is NaOH, which is one of the three strong alkalis we learn in chemistry class, caustic soda, which is highly corrosive, and must not touch the skin, respiratory tract and eyes. If accidentally touched, please rinse with plenty of water, and in serious cases, please seek medical attention in time. 2. There are also articles that try to use baking soda to replace baking alkali, but in terms of color and taste, it is not suitable for replacement, and the soul of this product is here. 3. The moisture content of this bread is very low, so it is more difficult to knead the dough, if you have a chef machine or bread machine, leave it to the machine. If you feel that it is difficult to rub long strips during plastic surgery, you can relax it for a while. But not too long to avoid excessive fermentation. 4. Blessed are those who don’t like fermentation, this product is almost non-fermented, just proofing during the relaxation process, so the time is easier to control. If you want to eat something softer, you can dip it in alkaline water and ferment it for a while to 1.5 times the size before baking.