This German alkaline pack goes well with beer!
In Germany, almost every household will take this bread as a staple food, especially German men, drinking a glass of beer and eating a lye water pack is almost a part of their daily life.
This German alkaline pack goes well with beer
Step 1
Place all the ingredients in the alkaline packet in the chef’s bucket.
Step 2
Knead the dough in 2 gears until there is no dry powder, and then whip the dough quickly in 5 gears (the whole process takes about 10 minutes, the dough temperature is 24-26 degrees).
Step 3
The dough state can be pulled out of a tough, unbreakable, slightly transparent film.
Step 4
The dough is divided into 6 small portions equally.
Step 5
After rounding, cover with plastic wrap and relax for 15-20 minutes (room temperature should be controlled at about 26 degrees as much as possible)
Step 6
The dough is rolled into droplets.
Step 7
Roll it into an inverted triangle with a rolling pin with a length of 10 cm and a height of 35 cm.
Step 8
Cut a 9 cm long cut in the middle of the top.
Step 9
Roll it into a horn shape from top to bottom.
Step 10
Freeze in the refrigerator for 40-60 minutes (if you prefer softer, you can ferment at room temperature for 20 minutes).
Step 11
Prepare a basin, pour in 40 degrees warm water first, then pour in baking alkali, bring plastic gloves (must), put the prejie into the alkaline water, soak for 20 seconds, turn over and soak for another 20 seconds, remove and drain the water.
Step 12
Preheat the oven to 200 degrees, sprinkle the alkaline water pack with baking salt (coarse salt at home is also acceptable).
Step 13
Place in the oven on the middle layer of heat and bake for 18-20 minutes.
Step 14
The baked alkaline water pack is dark red and very beautiful.
Step 15
finished product
Step 16
finished product
This German alkaline pack goes well with beer cooking techniques
Tips: Baking alkali: very decayable, be especially careful when using, gloves, protective eye masks are necessary, and do not let children and pets approach, concentrated alkali particles will corrode immediately when they touch the skin. When diluting concentrated alkali, be sure to add alkali to water, not add water to alkali, otherwise water and alkali will react rapidly, become hot and splash, even after dilution and dissolution, the skin should not directly touch the solution, add some vinegar to neutralize after use, and then pour it out, which has the effect of cleaning the sewer. But what is very amazing is that such a dangerous substance completely disappears after high temperature heating in the oven, leaving only delicious and beautiful color The container for alkaline water must be a non-perishable plastic or enamel basin. A friend must want to ask me, can I replace it with edible soda or baking soda? Yes, but the color and taste are far inferior to baking alkali! This is the so-called danger factor that is directly proportional to deliciousness! The best flavor of alkaline water packets is to eat them within a few hours, and the rest is stored in the refrigerator to freeze, and it can be eaten at room temperature.