German Prajette alkali circle (German beer is a perfect match)
This bread came from a chance encounter in the supermarket, and I have fallen in love with it ever since, salty, solid and chewy. I have never bought this kind of baking alkali and coarse salt for this kind of bread, so I haven’t tried it until I saw this bean friend’s recipe a few days ago, and decided to learn from it, try it with general edible alkali and fine salt, and use it as a practice. It is said that in Germany, both adults and children use this bread as a snack, and if you drink beer, no matter how much beer you drink, it will not be harmful to your body!
The practice of German Prajette alkali circle (German beer is a perfect match).
Step 1
Mix flour, sugar and salt, dissolve the yeast with warm water, pour in the flour to neutralize well, and then add butter and knead it into a slightly hard three-gloss dough.
Step 2
Put the dough in the oven, put a bowl of boiling water below, let it ferment for 40 minutes to double in size, take out and vent it well, divide it evenly into 4 small doughs, and let stand for 15 minutes.
Step 3
Knead the dough into long strips that are thick in the middle and thin at both ends, roll into circles as shown in the picture, and ferment again for half an hour.
Step 4
Prepare a small pot of water, which can submerge the dough ring, add edible alkali, and bring to a boil.
Step 5
Turn off the heat, put in a dough ring, blanch for about 40 seconds, remove and drain the water, and put in a baking sheet.
Step 6
Scald 4 dough circles in turn, make a cut on the thickest part and sprinkle with fine salt.
Step 7
Preheat the oven to 200 degrees, the middle layer for about 18 minutes, and observe the color degree to adjust by itself.
Step 8
Succeed with flying colors.
Cooking techniques of German Praguet alkali circles (Germans’ beer is a perfect match).
Because this bread is tightly organized and chewy, try to use less water to make a slightly firm dough, I used about 140g of water, a little soft, mainly afraid that it would be too hard to operate. The authentic method should use special baking alkali and coarse salt, after all, the general alkali and fine salt do not meet the requirements of authentic Brezen in terms of taste and aroma.