German alkaline water pack
The brightly colored German alkaline water bag is particularly delicate and moving against the light green color of spring……
The practice of German alkaline water packages
Step 1
Put all the ingredients of the bread (except butter, baking aleka, baking salt) into the bread machine, start the dough mixing process, and knead for 15 minutes (add butter when 8 minutes are left)
Step 2
Check the dough, just knead it to the expansion stage.
Step 3
Divide the dough into 10 small portions, cover with plastic wrap and let stand for 20 minutes
Step 4
Take 1 small part of the dough, roll it out into an oval shape, fold it in half by 1/3 and then fold it in half
Step 5
As shown in the figure, it is rolled into a long strip with a thick middle and thin sides
Step 6
Twist into a preknot
Step 7
Place in a baking sheet
Step 8
Freeze in the refrigerator for one hour or overnight
Step 9
Prepare a plastic 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 10-20 seconds, turn over and soak for another 10-20 seconds, remove and drain the water
Step 10
Preheat the oven to 200 degrees. After 10 minutes of leaving the pregnail removed, use a sharp blade to make a small cut on it (be careful with your hands).
Step 11
Sprinkle with baking salt (kosher salt at home will also work)
Step 12
Place the prequets in the oven, spray some steam towards the oven, and heat up and down for 15-20 minutes (turn brownish-red)
Step 13
The shiny reddish-brown color of the oil is its characteristic color
Step 14
The tough taste is its strength
Step 15
A beer, a prejie…….
Step 16
What a pleasant thing it is in this spring season!
Cooking tips for German alkaline packs
Please read the tips carefully: Baking alkali: very corrosive, be especially careful when using, gloves, protective glasses 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 water to alkali, otherwise water and alkali will react rapidly and become hot and splash. Even after dilution and dissolution, the skin should not directly touch the solution, add some vinegar to neutralize it 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. There must be friends who want to ask, can it be replaced 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 freeze the rest in the refrigerator and eat them at room temperature.