Golden Hoop Alkaline Water Bread
High-gluten flour 270g | Low gluten flour 30g |
Ice water 170g | Yeast 3 grams |
Salt 5 grams | Alkaline solution: |
Baking soda 30g | Water 1000 grams |
Silicone gloves 1 payment |
Step 1
So materialPut the ingredients into a chef's machine, first form a ball at low speed, and then knead at medium speed until roughly smooth (you can also knead by hand)Step 2
Knead into a round shape.Step 3
Divide into 75g pieces (small 20g), roll into balls, place in a crisper and refrigerate for 20 minutesStep 4
Roll out the base of the rectangle and press it thinStep 5
Roll it up from top to bottom, and roll it tightly to prevent air from getting inStep 6
Twist it long and make it slightly thinner at both endsStep 7
Spray some water on both ends and roll them up as shown in the picture. Roll them up and stick them together.Step 8
Place on a baking sheet lined with greased paper and freeze for more than half an hourStep 9
Take out the alkaline water for about 20 secondsRight, take it out and put it in the baking panStep 10
Preheat the oven to 200 degrees in advance and bake for about 18 minutes. Open oven at about 180 for 15-20 minutes, the temperature is for reference only.Step 11
Come out of the oven and spray with water to brighten.Step 12
It’s fun and easy to make, just try it if you like! Cooking tips for Jingu alkaline water bread