Sugar-free German alkaline water pack
The seemingly tall alkaline water bun is a very homely bread abroad, just like our Chinese steamed buns. What makes it different from other breads is that there is a step of soaking in alkaline water. In addition to this, the method is simpler than other breads, one is that the dough does not need to be kneaded out of the film, and the other is that it does not need to be fermented for a long time. It is friendly to new babies. If the room temperature is relatively high, remember to knead the dough with ice water, and refrigerate it when it is relaxed. Because of its different methods, the taste of alkaline bread is also different from other breads, it is tougher to chew and has the special aroma brought by alkaline water. I didn’t like this texture before, but now I think it’s quite simple and flavorful.
Sugar-free German alkaline water pack
Step 1
Knead all the dough ingredients together into a smooth dough. Be careful not to contact the yeast directly. Because there are no raw materials such as sugar and eggs, this dough is very easy to knead, and it only takes a few minutes, and it can be kneaded until a thick film can be pulled out.
Step 2
The dough is relatively firm and not as soft as toast dough. If the temperature is high, be sure to pay attention to the face temperature. The kneaded dough is rolled into a circle, and then it can be divided immediately.
Step 3
If you like small ones, divide them into 40 grams, and if you like larger ones, 80 grams. After rolling, form a long strip and relax for 15 minutes, which is convenient for rubbing. If the room temperature exceeds 20 degrees, put it in the refrigerator and refrigerate.
Step 4
If you feel that the dough rebounds when you knead it for a long time, you can knead it slightly in turn, and then start kneading from the first one. Pay attention to the shape of the dough. The middle drum is thin at both ends. Then cross the ends.
Step 5
Cross again, then fix the ends on both sides of the bulge above. Then relax for 20 to 30 minutes. If you like a firm texture, the relaxation time will be shorter, and if you like a softer texture, the relaxation time will be longer. Be careful not to relax for too long, otherwise it will not taste like the alkaline water packet. Loosen and take it to the refrigerator for about 20 minutes, and it will freeze hard. This is to facilitate the passage of alkaline water for a while.
Step 6
Put the baking alkali in a glass basin and pour warm water at about 40 degrees. Attention, attention, attention, be sure to wear gloves and do not use your skin to directly touch baking alkali or alkaline water. Then put the frozen dough directly into the alkaline water with the surface down, soak it for 15 to 20 seconds, take it out and drain the water, and put it directly into a baking dish lined with oilcloth or oilpaper.
Step 7
Then cut the cut with a blade and sprinkle with rose salt (sea salt), the salt here is used as a decoration, you can leave it alone, or you can replace it with sesame seeds.
Step 8
There are also a variety of plastic surgery methods for alkaline water packs, and I prefer the following fat feeling.
Step 9
Preheat the oven to 200 degrees and bake the middle layer for 15 to 20 minutes, depending on the coloring and dough size adjustment. Bake immediately after baking, cool down and seal and store.
Cooking tips for sugar-free German alkaline packs