Never worry about calorie ❗️ predge German alkaline packets again
If you are afraid of gaining weight and want to eat bread, you can try this alkaline water pack, which is healthy and low in sugar and low oil Attractive color, simple ingredients, rich wheat aroma, solid taste, slightly salty taste, extremely low calories~ Friends who like salty bread must try it, the taste is soft and tough, and the taste has a unique aroma due to the sprinkling of sea salt and soaking in alkaline water This recipe is the amount of 8 prejiels, a little more than 100g each, the size depends entirely on personal preference~ You can also make 60~70g a
The method of prejie German alkaline water pack
Step 1
Mix ingredients such as ice water, yeast, flour, sugar, etc
Step 2
The chef machine first stirs at low speed to form a ball, then turns to high speed to knead until it is thick, adds butter and salt, and continues to knead until the dough is smooth.
Step 3
The face temperature should be controlled at 24-25°C and not more than 26°C
Step 4
Take out the dough and roll it into circles, divide it into 8 parts, and roll it one by one Cover the plastic wrap for 20 minutes, and operate in an air-conditioned room or put it in the refrigerator in summer.
Step 5
Take out a piece of dough and roll it into a cow tongue shape.
Step 6
Turn over and thin the bottom edge.
Step 7
Roll up from top to bottom, pinch tightly, rub slightly long, and relax for 10 minutes.
Step 8
Starting from the first, rub it from the middle to both sides, and rub it into a thick middle and pointed at both ends, first rubbing it to about 60~70cm. Both ends should be slender, otherwise it will expand and become thicker after fermentation.
Step 9
Bend back to the middle on both sides, cross to form a knot, and turn the knot upwards to form the Preknot style in the picture. Make a pre-knot in turn, like a soft taste, ferment at room temperature 28 °C for 20 minutes and then freeze (or ferment after freezing: temperature 32 degrees, humidity 85% proofing for about 30 minutes), if you like a solid taste, you can freeze it directly for half an hour to one hour to set the shape.
Step 10
⚠️ Prepare alkaline water, be sure to wear gloves Baking ❗️ alkali is highly corrosive, add baking alkali to warm water at 40 °C to dissolve. Remember that you ❗️ must not add water to the baking alkali, it will splash. The ratio of alkaline water is 1:25, diluted as needed, and the formula is just right to soak one at a time, one after another, so that it will not be wasted.
Step 11
Put the frozen prejie whole into the alkaline water for 20 seconds on the front and back sides. Soak completely for 20 seconds. Remove it, gently shake out the excess alkaline water, put it in a baking tray lined with baking paper, and operate with gloves.
Step 12
Cut the bag, cut the mouth deeply, and sprinkle with sea salt or white sesame seeds.
Step 13
The furnace is 180 degrees, 18~20 minutes, pay attention to observe the coloring. Open furnace 200 degrees, about 20 minutes. Adjust the temperature according to the temper of your own oven. Preheat the oven half an hour in advance.
Step 14
Perfect, freshly baked. Maybe you won’t necessarily fall in love with it the first time, but you will definitely love it the second time.
Cooking tips for Prejie German alkaline packs
Don’t worry about kneading the dough without a film, as long as the kneading is smooth, be careful not to knead the dough too much. 2⃣You must bake alkali, edible alkali can’t do this effect~ 3⃣In summer, you must use ice water, bring some ice slag, and the face temperature must not be too high 4⃣After the alkaline water is used up, add more water to dilute it and pour it down the drain.