German Alkaline Water Packet (Prejet)

Overview

German-style alkaline buns are a specialty bread from German-speaking regions such as Germany, Austria, and Switzerland. They are dark brown to reddish in color, have a thin, hard and slightly crispy skin, and are fine and soft inside. This unique texture and flavor comes from an unexpected raw material - concentrated alkali (lye, NaOH), which gives the alkaline buns a unique taste. It is very chewy.

Tags

• baking
• baking soda
• butter
• high gluten flour
• sugar
• yeast
• salt
• sea salt
• water

Ingredients

Steps

1. 1 Put the ingredients except lard together and beat until the surface is smooth and a thicker film can be drawn out.

   

2. 2 Add butter and beat until smooth. When the kneading process is finished, take out the dough.

   

3. 3 Immediately divide the dough into 55g pieces each, roll into balls and rest for 15 minutes

   

4. 4 Roll the rested dough into an oval shape, turn it over and thin the bottom edge

   

5. 5 Roll up from top to bottom. Roll the dough into a long strip about 60cm long with two pointed ends in the middle.

   

6. 6 Wrap the dough in a circle, cross the two ends, twist and turn it over, so that the two ends rest on the thicker dough in the middle. Press lightly.

   

7. 7 Put the shaped dough into the oven to ferment at 28 degrees Celsius for about 30 minutes.

   

8. 8 During fermentation, mix baking soda and water evenly. After fermentation is completed, take out the dough and put on gloves to immerse the dough in the alkali water.

   

9. 9 Place the dough on a baking sheet and use a sharp knife to cut the thicker dough in the middle. Sprinkle an appropriate amount of sea salt on the surface

   

10. 10 Bake in the oven at 200 degrees for 15 minutes!

    

11. 11 It’s delicious!

    

12. 12 Because of the soaking in baking soda, it has its own luster!

    

13. 13 The finished product is super chewy! !