【German Alkaline Water Pack Prejie】
Meeting [German Alkaline Water Pack] can really be said to be in love with him, attractive color, simple and rich wheat aroma, tough taste, slightly salty taste, simple and simple ingredients, extremely low calories, really the best choice for beauty lovers. It’s really good and delicious, usually used to eating sweet bread, such a slightly salty bread will bring a different experience to your taste buds This recipe is the amount of 8 Prejits, 100g each, this is the standard weight of Prejits, if you like the big ones, you can divide them into 6-8, you can do it, it all depends on personal preference
The practice of alkaline water packs
Step 1
Mix all ingredients except butter.
Step 2
The chef machine kneads at high speed to pull out this back film.
Step 3
Add softened butter.
Step 4
Knead until the dough is smooth and can pull out a relatively thin film. (Using high-gluten flour film may be thinner, French flour is not very good, because the amount of water in this dough itself is relatively small.) ）
Step 5
In summer, when making bread, you must control the face temperature, not more than 26°.
Step 6
I divided 8 parts today, about 105 grams each.
Step 7
Roll round one by one
Step 8
Cover with plastic wrap and towel to loosen and ferment for 40 minutes.
Step 9
Remove a loose dough
Step 10
Roll it up on the front into a cow’s tongue.
Step 11
Turn it over and continue to roll it out.
Step 12
Roll up from the bottom up.
Step 13
Pinch the mouth tightly and rub it slightly with your hands.
Step 14
Continue to cover the plastic wrap and relax for 5 minutes, and you can start the first one when you finish rolling the last one.
Step 15
Take out the loose dough and knead it into a thick middle and thin at both ends.
Step 16
Cross the kneaded noodles as shown in the picture.
Step 17
Continue crossing once.
Step 18
Pull down the two sharp corners and pinch the dough together. Prejie is done.
Step 19
Place the finished preknot into shape on a baking sheet.
Step 20
After making it, if you like to eat soft texture, you can ferment it at room temperature for 20 minutes and then freeze, if you like to eat a more solid texture, you can directly put it in the refrigerator to freeze, remember that it must be frozen, not refrigerated, about 30 minutes to an hour until the dough freezes hard.
Step 21
Remove the frozen predator.
Step 22
Prepare lye water. (Baking alkali is highly corrosive, so be sure to wear gloves)
Step 23
Put the preknot in lye water and soak the front and back sides for 10 seconds.
Step 24
Cut the bun and sprinkle with sea salt or sesame seeds.
Step 25
Oven 170°, bake for 18-20 minutes, pay attention to the coloring. Open oven 190°, 18-20 minutes.
Step 26
Out of the oven, fried chicken is fragrant, one of the cat mother’s favorites, hahaha
Step 27
Isn’t it tempting?
Step 28
I can eat two just out of the oven. (Keep it frozen for endless food, do not need to preheat the oven when eating, bake at 170° for 5 minutes, perfect, freshly baked)
Cooking tips for lye water packs
1. The water content of this dough is not high, and the gluten content of French flour is not very high, so there is no need to tangle a very thin film and be careful not to knead the dough excessively. 2. The dough must be relaxed for enough time, otherwise it is easy to shrink. 3. In summer, you must use ice water, preferably with ice ballast, otherwise the face temperature is easy to be too high. 4. Be sure to choose baking alkali, the edible alkali for home use cannot come out of this color, and the taste is also worse, and the appearance and taste are not good.