Step 1

1. Group photo of dough materials; Dry yeast can be adjusted according to the temperature of the season, 2 grams can be put in hot weather, 3 grams can be put in cold or in a hurry, but the amount should not exceed 5% of the amount of flour, otherwise there will be a very strong yeast smell, not fragrant, and it will also cause rough tissues due to too fast hair;

Step 2

Place the ingredients except butter and baking salt into the kneading bucket; Whip at low speed to form a ball, then turn to medium speed, add butter when the dough is smooth and moist;

Step 3

Whip on low speed to fully integrate the butter into the dough, then whip on medium speed until moist; The dough has less moisture, so as long as you can pull out the thick film, it will do;

Step 4

The dough is weighed and divided into 5 parts, 4 of which are 65 grams, and the remaining dough is slightly larger, about 80 grams (there will be some loss when kneading, subject to the final dough weighing); Knead them separately and let them rest for 5 minutes with plastic wrap; I want to make 3 shapes today, and process the 5 doughs in turn: first roll the dough into an oval shape;

Step 5

roll it into a roll from top to bottom, and roll it tightly at the seal;

Step 6

5 doughs, from left to right: the left is the heaviest, the finished product should be made in the shape of an olive; the two small ones in the middle should be made into Prejie; the two on the far right are rubbed into a long drop shape and should be made into a horn shape; The dough does not need to be left still, and the following operations are carried out after shaping separately;

Step 7

To make Prejie: roll the dough roll into a spindle shape with a thick middle and a thin and slender end at both ends, with a length of about 40 cm;

Step 8

the two ends are thin downwards and cross-wound in the middle;

Step 9

lift the ends up, put them on the edge of the coarse roll, and press it slightly with your fingers to make it snug; two are dealt with in turn;

Step 10

The other two drop-shaped doughs are made into horn shapes: an inverted isosceles triangle with a length of about 35 cm, a cut in the middle of the wide side, and a length of about 4 cm;

Step 11

Rolled up from the wide edge to the tip, horn-shaped;

Step 12

The two ends can be gently rubbed into an even fine tip, so that a curved horn is formed; The two horns were handled in turn;

Step 13

Each one is stacked on a non-stick baking sheet, and the largest dough is made into an olive shape; It is best to lay a piece of oil paper to facilitate demolding after freezing; Freeze in the refrigerator for about 1 hour to harden the greens;

Step 14

Take out the frozen green blanks and let them rest at room temperature for 10 minutes; To deal with the alkaline water: take a large bowl of corrosion-resistant water, pour 100 grams of warm water first, then slowly pour the baking alkali into the water, stir gently with a spoon to promote melting; Don’t go wrong with this step! If you pour alkali first, then pour water, it will cause alkaline water to splash out due to strong chemical reactions, baking alkali is a strong alkali, which has strong corrosion to the skin, so be careful when handling and wear baking gloves; Once the damage is done, the consequences are irreversible;

Step 15

Put the bread blank into alkaline water and soak it for about 20 seconds on each side, the longer it is soaked, the darker the color of the bake, but the more bitter the taste becomes; If the green is not frozen and hardened, this step cannot be completed, and the dough will be deformed, so don’t be lazy in freezing;

Step 16

Put the soaked green blanks in a baking tray with oilcloth in advance, if you use oilpaper, it is recommended to use two layers to prevent alkaline water from penetrating the oiled paper and corroding the baking sheet; At this time, the oven can start to preheat to 200 degrees; Use a cutting knife to pull the knife on the surface of the green, the knife edge is about 5 mm deep, because the blank is still very hard, and because the alkaline water is more slippery, the action of the latte knife should be steady and ruthless, and it cannot drag mud and water; Sprinkle a few grains of baking salt sporadically, which is the finishing touch of the alkaline water pack, without baking salt, you can also use sesame seeds, it only plays a decorative role, and it does not have much effect on setting off the taste;

Step 17

Send the green blank to the middle layer of the preheated oven, heat it up and down at 200 degrees, about 20 minutes; Adjust according to the actual situation of the oven used and the material of the baking sheet;

Step 18

The baked alkaline water packet is placed on the drying rack, cooled and stored in a bag, which can be eaten directly, dipped in sauce, or eaten with beer like the Germans, the more energetic it becomes.