Sea Salt Butterfly Cake Pretzel

Name: Sea Salt Butterfly Cake Pretzel
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup All-purpose flour; 1 cup High-gluten flour; 1/2 teaspoon salt; 1 tbsp Sugar; 1 cup water; 20g Unsalted butter; 1/2 teaspoon baking soda; 1/2 teaspoon yeast; 1 Brush surface eggs; Some Brush the surface with sea salt; Some Cinnamon powdered sugar for surface brushing; Some Brush the surface with olive oil; Some Brush the baking dish with vegetable oil

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is sold on the weekly streets in the United States. Supermarkets, fast food restaurants and tourist stalls are all indispensable. Sometimes I go to Walmart to buy vegetables and I’m hungry. From time to time I go to Subway, which is located in Walmart, to buy sea pepper butterfly cakes. It tastes a bit tough. Yes, it feels like pasta but it is harder than bread. There are several flavors, original flavor, sea salt and cinnamon flavor. I like sea salt flavor. After I buy and pay, the clerk always paints Pretzel with a layer of oil and sprinkles it on the surface. Shanghai salt, put it on the microwave oven for a while, then wrap it up with an appointment and pass it to me. So, it took a long time to have the idea of learning to do. "

Sea Salt Butterfly Cake Pretzel

1. Mix salt, baking soda and flour, pour it into Chubao’s bowl, mix water and sugar in another bowl until it feels warm to the touch, add yeast, stir evenly, pour it into Chubao bowl, turn on and stir to form dough, and then Add unsalted butter, stir into a malleable dough, place it in a glass bowl, and cover with a film;

2. Put it in the upper layer of the oven, put hot water on the bottom of the oven, and open the box light to warm the inside of the oven and let the dough rise for 80 minutes;

3. After leavening, rub it on the chopping board a few times and smash it down to remove air bubbles, and then cover it with a film to wake up for 10 minutes;

4. Weigh the dough with an electronic scale into 5 equal parts, round it slightly, and cover the dough with a film for 20 minutes;

5. Use a rope to enclose the bow knot as large as you want, and then use a ruler to measure how long it is to know how long the noodles we are going to rub, about 26-28 inches;

6. Just knead the dough into 26-28 inch long strips;

7. Put the two ends of the noodles together, twist 180° about 2 inches away from the two ends, and then pull the two ends apart, as shown in the figure;

8. Then squeeze the two ends of the noodles and turn over the other side;

9. In order to keep the bow knots, put a little water on the joints, and then glue the two ends of the noodles to the joints;

10. Then put on a baking tray, brush a layer of egg mixture, three sprinkle with a layer of sea salt and two sprinkle with cinnamon icing sugar, bake at 350-375F, 18-20 minutes.

Tips:
1. I can’t get the original authentic noodle recipe. I can only adjust the ratio of flour to baking powder according to the taste. I have eaten Subway’s Pretzel. I am sure that the noodles are fermented, but not as soft and chewy as bread. Therefore, if you feel that the amount of yeast and water used for making bread should be less than usual, and feel a little alkaline taste, try putting a little baking soda;

2. In order to make the butterfly cake have a little toughness, crispness and make the sea salt and cinnamon sugar powder adhere to the surface of the cake, brush a layer of egg liquid;

3. The air here is relatively dry. After cooking, you should put it in a compact bag or a compact jar for about two days if you can't finish it at once, but you don't need to put it in the refrigerator.