Heart-shaped Lye Bread

Name: Heart-shaped Lye Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 150g Low-gluten flour; 10g salt; 3.5g yeast; 275g water; 20g baking soda; 1 Bakeware

by One by one

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I really love the lye water that is oil-free and sugar-free, with a special alkaline taste, very tough, chewy, and very friendly to fat-reducing partners. Very simple. Made with several ingredients, I am not afraid of getting fat at all.

Ingredients

Heart-shaped Lye Bread

1. Knead the dough into a thicker film

2. Divide each dough into 40g pieces, cover with plastic wrap and chill and relax for 20 minutes

3. Roll out the loose dough to grow

4. Fold both sides in half

5. Fold in half and squeeze again

6. Poke into a thin strip with the middle height and the side, about 25cm

7. Twist the twist as shown in the figure, and then pinch the remaining two sides together to tighten the joint

8. The shaped dough is heart-shaped, so you don’t need to cover it with plastic wrap and refrigerate it for 20 minutes and then freeze it for 10 minutes.