Pretzels
Overview
Pretzels are loved by young and old alike. Do it, it will definitely make you lose your teeth. I used bran flour in the pastry, which has a strong wheat flavor. If not, you can use low-gluten flour instead. (The main ingredients are for the dough, and the auxiliary ingredients are for the pastry)
Tags
Ingredients
Steps
-
First make the pastry. Put 30 grams of flour, 38 grams of bran powder, 3 grams of salt and 1 tsp of five-spice powder into a container and mix evenly
-
Pour canola oil into a small pot, add peppercorns, and fry over medium-low heat until fragrant
-
Strain the peppercorns from the fried oil and pour into a bowl with powder
-
Mix well and set aside
-
Dough ingredients: Mix 300 grams of flour, 170 grams of water, 2 grams of salt, and 4 grams of sugar. Use chopsticks to stir into a flocculent shape and knead into a smooth dough. Cover and leave to ferment in a warm place for 30-40 minutes
-
Let the dough rise until it nearly doubles in size, no need to rise too much
-
Take out the dough, press and deflate it into a round shape, relax it slightly, and roll the dough out into a rough rectangle
-
Spread the prepared pastry evenly
-
Fold both ends of the dough sheet toward the middle 1/3
-
Fold into rectangular dough piece
-
Roll out the dough again, fold both ends of the dough toward the middle 1/3, and complete the second third fold as above. Repeat this again, that is, three third folds.
-
Roll the dough out again into a rectangular sheet about 1.5cm thick
-
First divide it into two horizontally from the middle, and then divide it into long strips
-
Place on the baking sheet, spray water on the surface of each strip, sprinkle with white sesame seeds, cover, and let rise for the second time
-
After fermenting for about 30 minutes, the cake will become obviously larger
-
Spray a little water on the surface, put it into the middle rack of the preheated oven and bake at 200 degrees for about 16 minutes
