#四session Baking Contest and is Love to Eat Festival#german Lye Bag (puleijie)
1.
Put together the raw materials except lard and beat it until the surface is smooth and a thicker film can be drawn.
2.
Add butter and beat until it is complete. At the end of the kneading process, remove the dough.
3.
Immediately divide the dough into 55g/piece, and let it rest for 15 minutes after rounding
4.
Roll out the loosened dough into an oval shape, and thin the bottom edge after turning it over
5.
Roll up from top to bottom. Roll the dough into a long strip about 60cm long with pointed ends at the center.
6.
Wrap the dough in a circle, cross the two ends, twist and turn up, so that the two ends are placed on the thicker dough in the middle. Press lightly.
7.
Put the shaped dough in the oven at 28 degrees to rise for about 30 minutes.
8.
When fermenting, mix the baking soda and water evenly. After the fermentation is complete, take out the dough and put on gloves to immerse the dough in the alkaline water.
9.
Arrange the dough on the baking tray and use a sharp knife to cut the thicker dough in the middle. Sprinkle an appropriate amount of sea salt on the surface
10.
Bake in the oven at 200 degrees for 15 minutes!
11.
It's delicious!
12.
Because of the soaking of baking soda, it has its own luster!
13.
The finished product is super chewy! !
Tips:
Always wear gloves when soaking in alkaline water! Because baking alkaline water is very corrosive.
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