German alkaline bread|Super cute alkaline water balls
Alkaline water dough is low sugar and low oil, almost no fermentation is needed, the raw materials are simple, easy to make, it tastes solid, unique chewy, it belongs to the more you chew, the more fragrant it is, the alkaline water balls made today, the little ones are particularly cute!
The method of alkaline bread
Step 1
Prepare the ingredients
Step 2
Put all the ingredients of the dough in a bread machine and mix and knead into a smooth dough, put it in the fermentation box and let it rise for 15 minutes
Step 3
Divide 25 grams of dough (9 pieces in total), roll out one long, put in the crispy sausage and roll it up from top to bottom, pinch the joints tightly, and put them in turn into a baking sheet
Step 4
Roll out the remaining dough into a rectangle of uniform thickness, press the bottom edge thin (about 30cm long, 10cm wide), roll it from top to bottom (roll tightly), and cut into dough about 2 fingers wide
Step 5
Place in turn in a baking sheet and refrigerate for 30 minutes
Step 6
Add 300 grams of water to the container, add 12 grams of baking alkali, stir well and set aside (with disposable gloves throughout the process), put the proofed dough into the alkaline water for 30 seconds, take out the dry water and put it in a baking dish, and cut it with a blade after 2 minutes
Step 7
Preheat the oven to 200 degrees and bake at 190 degrees for about 15 minutes to color
Step 8
Cute, so cute!
Step 9
Add crispy sausage and burst the juice, it’s so fragrant! 1
Cooking tips for alkaline bread
1. Baking alkali is not edible alkali, irreplaceable, the remaining baking alkali water can be used repeatedly, collected with mineral water bottles, and used next time~ 2. Baking alkaline water is corrosive to a certain extent, you must wear plastic gloves to operate