Main Ingredients:
Dough: appropriate amount; Wheat Flour: 500g; Yeast: 4g; Granulated Sugar: 20g; Water: 285g; Butter: 10g; Salt: 5g; Milk Powder: 10g.
Auxiliary Materials:
Baking Alkali: 10g; Warm Water: 200g, 40 degrees Celsius; Sea Salt: a little.
Taste: Sweet and Salty; Technique: Baking; Time: Half an hour; Difficulty: Ordinary.
Steps for Cooking Alkaline Water Bread
Pour all the main ingredients except for butter into the bread machine and start the kneading program for 10 minutes. Then add the butter and start the program again for another 10 minutes until the dough is elastic.
Take out the kneaded dough and let it rest for 15 minutes.
Divide the dough into 55g portions and roll them into long tongue shapes, then roll them up from one end.
Roll both sides into thin strips.
Then twist both ends into a knot shape, or simply shape them into bread rolls.
Place them in a non-stick square baking pan and let them ferment at room temperature for 30 minutes (15 degrees Celsius today).
After 30 minutes, put them in the freezer for 40 minutes. Then prepare the alkaline water by mixing 10g of baking alkali with 200g of warm water. Be gentle and try not to touch it with your skin.
Take out the frozen bread and put on disposable gloves. Soak the bread in the alkaline water for 30 seconds.
Put the soaked bread on the baking pan, cut small slits on the surface, and sprinkle a little sea salt on top.
Put them in the Dongling oven, preheat at 170 degrees Celsius for 3 minutes, and then bake on the lower level for 25 minutes.
Finished product.
