Preknot

Name: Preknot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 20g Low-gluten flour; 4g salt; 2g yeast; 145g milk; 10g Sugar; 10g butter; 6g Alkali; 150g pure water

by Greedy cat vip who loves life

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The lye bag is also called beer bread. The name is derived from it. Because the lye bag contains very little water, the finished product has a tough and dry taste. It will be easy to choke when eaten directly. Therefore, when you eat the lye bag again It is best to pair with a drink, and the drink with a lye pack is wheat beer. This combination not only neutralizes the acidity of beer, but also has a good protective effect on the stomach. Legend has it that it can achieve the effect of not getting drunk by a hundred cups. The beer is overwhelming, hahaha). It is said that in Germany, the lye bag is as popular as French fries. From adults to children, there is no exception for their love for it.

Ingredients

230g High-gluten Flour
20g Low-gluten Flour
4g Salt
2g Yeast
145g Milk
10g Sugar
10g Butter
6g Alkali
150g Pure Water

Preknot

1. Put the ingredients in the dough into the bread machine and knead the dough into a dough. Remember, salt cannot be put together with the yeast, it will cause the yeast to fail~

2. Just knead it into a smooth dough. It is worth noting here that the kneaded dough will be dry and hard, which is normal.

3. Divide it into 8 equal parts. In summer, put it in the refrigerator for 20 minutes to relax. The finished product is about the size of a girl's palm.

4. Take a dough, roll it out into a long shape, fold the top and bottom 1/3 in half, and knead the top and bottom ends.

5. Use your hands to make a long slender strip with a length of 50cm in the middle. If you find any retraction, you can let it rest for a while before rubbing.

6. Cross the ends and twist in a circle to make a Pule knot.

7. After everything is done, put it in the freezer of the refrigerator for at least 1 hour, and can stay overnight.

8. Take out the dough about 20 minutes in advance, prepare the alkaline water first, pour the alkaline into the water, stir gently to melt it, grab the dough with gloves and put it in the alkaline water, soak both sides for about 20 seconds, remove and drain the water Put it in a baking dish lined with oil cloth or oil paper.

9. Grab the dough with gloves and put it in alkaline water, soak both sides for about 20 seconds, remove the water and put it in a baking pan lined with oil cloth or oil paper.

10. The oven is preheated by 200 degrees in the upper and lower pipes in advance. I use the Changdi steamer, which has its own steam, which is very convenient. I don’t need to spray it into the oven. I like this. Bake the lower layer for 20 minutes, taking the pre-knot to honey-brown as a reference.