German snack bag(de shi xiao can bao )

German snack bag

Introduction:

"What is the function of blanching? I've never tried bread, such as bagels, that needs to be blanched first and then baked. I have always thought that this is a technical job, which needs to be served with calm mind. And Mr. Meng's "five minutes" is really confusing. If you stay in boiling water for 5 minutes, the dough is almost ready to cook bread. This 5 minutes should be a "5 seconds" mistake, right? I don't dare to make arbitrary decisions. In the network everywhere to verify. If so, then you can start at ease. "The bottom needs to be pinched tightly to prevent cracking during baking", but it is still careless. The skin cracked and turned over like an open skirt. Although the appearance is not good, the appearance is very interesting

Production steps:

Step 1: dough

Step 2: pour the dough, except the crisp and butter, into a large bowl

Step 3: knead well and add butter

Step 4: continue kneading until the film is pulled

Step 5: put it into a bowl for basic fermentation

Step 6: dough grows

Step 7: divide it into 3 equal parts, put it on oil paper and relax for about 20 minutes

Step 8: alkali water

Step 9: put the dough together with the oil paper into the boiling alkaline water, blanch for about 5 seconds, and then take it out

Step 10: put in the baking pan and sprinkle a little crispy

Step 11: put into the oven, middle layer, heat 200 degrees, heat 160 degrees, bake about 15 minutes

Step 12: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 125g

Sugar: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Dry yeast: 1 / 2 teaspoon

Water: 75g

Butter: 5g

Crisp: 1 / 2 teaspoon

Baking soda: 1 / 2 teaspoon

Note: put oil paper on the bottom of dough for easy access. Blanched dough, do not continue to ferment, need to bake immediately. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : De Shi Xiao Can Bao