German Cheese Alkaline Water Globe Bread, 0 calories of sugar
The alkaline water bun shared today looks petite, very miniature, and there is a filling made of cream cheese and 0 calorie sugar inside, and the aroma of cheese and the simple aroma of wheat after baking are mixed together, which is very moving. Alkaline bread is a type of bread commonly eaten in Germany, which needs to be soaked in alkaline water for a while when made, and after baking at high temperatures, the surface of the bread will show a sauce-red luster and a faint wheat aroma. If you do a lot at a time, you can freeze it after cooling, and you can thaw it when you eat it~ The grams of the formula have been carefully weighed, please eat with confidence, see below for detailed steps~
The recipe for German cheese alkaline water ball bread
Step 1
250 grams of high-gluten flour, 140 grams of ice water, 12 grams of milk powder, and 3 grams of semi-dry yeast in the mixed dough material part. After kneading out the thick film, add salt and butter to knead the glove film
Step 2
Shape the dough, cover with plastic wrap and let it rest for 15-20 minutes
Step 3
The dough is divided into small doughs of about 15-20 grams (if you don’t want the filling, you can make it a little smaller)
Step 4
To make cream cheese filling: Mix the softened cream cheese and sugar together and mix well~!!
Step 5
Wrap the filling into the dough into a ball shape, cover with plastic wrap and freeze in the refrigerator for about half an hour
Step 6
Mix alkali and cold water and stir well and put in the refrigerator for about half an hour
Step 7
Remove the alkaline water and bread from the refrigerator, put on disposable gloves and put the dough in the alkaline water, take it out and drain it for about 20-30 seconds
Step 8
Use scissors to cut small cross-shaped cuts in the dough and place them on a baking sheet lined with silicone oil
Step 9
Bake in the oven at 200 degrees for about 15 minutes.
Cooking tips for German cheese alkaline water ball bread