Low-fat and low-sugar German Pretzel bread
| #dough | High powder 300g |
| Water 156 grams | Yeast 3 grams |
| White sugar 15 grams | Salt 6 grams |
| Butter 15 grams | #Decoration |
| Baking soda 8 grams (4% concentration) | Water 200 grams |
| White sugar 4 grams | Sea salt 1 small handful |
Step 1
After the water + yeast + sugar are dissolved, add flour and salt. After kneading into a smooth dough, add softened butter and knead until it is completely absorbed. There is no need to knead out the glove film during the expansion stage;
Step 2
Divide into 6 equal portions, each portion is about 80 grams, roll into a long roll, cover with plastic wrap and let rest for 15 minutes;
Step 3
Take the first one in order, roll it into a ox tongue shape, roll it up from the long side, and roll it tightly;
Step 4
Then twist the two ends into a spindle shape, with a total length of no less than 45CM;
Step 5
Turn the end downwards, cross the two ends twice, turn them upside down and glue each end back to your own end to form an arm-hugging position;
Step 6
Press the sticky position with both hands, then pull it apart on both sides and put it into the freezer. Make the remaining dough in the same way. Each dough should be sent to the freezer in time to prevent fermentation.
Step 7
After 10 minutes, preheat the oven at 210 degrees. After 20 minutes, add alkali, water and sugar to the bowl to dissolve. Cover the baking sheet with oil paper, take out the dough, put on rubber gloves, soak each piece in the alkaline water for 20 seconds, and then use Remove with a slotted spoon to drain off excess water and transfer to a baking pan;
Step 8
Make a cut in the "belly" with a razor blade;
Step 9
Sprinkle with sea salt, bake in the oven for 25 minutes, lower the heat to 200 degrees, then raise to 210 degrees for the last 10 minutes for coloring, take out of the oven and let cool before sealing.Step 10
◆◆◆The following is the finished product display◆◆◆
Step 11
Finished product 1
Step 12
Finished product 2
Step 13
Finished product 3
Step 14
Finished product 4
Step 15
Finished product 5
Step 16
Finished product 6
Step 17
Finished product 7
Step 18
Finished product 8 Cooking tips for low-fat and low-sugar German Pretzel bread△ Different brands of flour have different water absorption rates. Please adjust the amount according to the actual situation of the dough, such as ±10~20 grams, but the bread should not be too soft;
△ Since the water and grease content are low, it is not required to knead the film out, just smooth and tough;
△ Don’t skip the 15 minutes of relaxation, otherwise the elasticity will be too high and you won’t be able to rub it long;
△ From the perspective of traditional and authentic styling, when "clasping arms", try to lean up and do not put them under the "belly";
△ It is recommended to use oil paper to line the baking pan. The oil cloth will be corroded. You should also wear rubber gloves when your hands come into contact with the alkali solution;
△ The concentration of alkaline water is 4%. Add some sugar. The finished product will be beautiful in color, smooth and shiny. The container holding the alkaline water can hold one dough. Try to be as deep and narrow as possible to reduce the amount of alkali;
△ The sea salt used for decoration is special roasted sea salt grains, which are snow-white and resistant to high temperatures. It is a non-grinding transparent sea salt for frying steaks. Even if the bread is sealed and stored, it will melt the next day if it is wet.
