Wheat Champlet

Name: Wheat Champlet
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 8g Sugar; 2g salt; 7g butter; 90g Cold water; 2g Dry yeast; a little Baking salt; 4g baking soda; 100g warm water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Since eating this German Bavarian lye bread called "Prejie", my 77-year-old mother has asked me to bake a plate every other way.

This bread is a leader in the German bread industry. It originated in Bavaria. Because it does not need to be specially fermented, it has a solid taste and a little elasticity. Because it is soaked in alkaline water for a short time and baked at a high temperature, a shiny red-brown crust is formed on the surface. It is in sharp contrast with the white inner core; some people say its shape is like a stirrup, and some people say it looks like a person with arms around shoulders. No matter what, it is a beautiful symbol.

The taste of lye bread is very solid and needs to be chewed slowly. Germans love to drink beer very much. After the infiltration of beer, the bread is not so dry and hard, and the bread can swell when it enters the stomach, so that the alcohol will not be directly absorbed by the stomach. Absorbed by the mucous membranes, the German name of "A Thousand Cups Not Drunk" has the credit of this alkaline water bread, so this bread is also called "beer bread".

The pre-knot is just one of the classic shapes. It can also be made into other shapes. It can be cut on the surface or put fillings. The bread has little water and has not been specially fermented, so the taste is dry and hard, so you need to savor it carefully. Because of the combination with amylase in the mouth, you can feel the aroma and sweetness of wheat, which is really different from ordinary sweet bread and toast.

Ingredients

Wheat Champlet

1. Prepare the bread ingredients: high-gluten flour, sugar, salt, butter, dry yeast, cold water; if you want a softer taste, you can replace 30 grams of high-gluten flour with low-gluten flour;

2. Put all the ingredients except the butter into the basin, stir with chopsticks to form a flocculent, and then knead it into a dough without dry powder;

3. Transfer the dough to the table, add butter and knead vigorously; because this dough has less water, it is difficult to knead out the glove film, just knead out the thick film;

4. The dough is directly weighed and divided into 4 equal parts and rounded separately; the dough is covered with a basin or plastic wrap to prevent water evaporation;

5. The dough does not need to be slack, just roll it into an oval shape;

6. Roll it up from top to bottom, pinch the joints tightly, and knead it into an olive shape; roll the four doughs into a roll one by one; remember to cover the whole process and prevent evaporation

7. Next, follow the sequence of kneading the dough rolls: knead the dough rolls from the middle to the sides to grow noodles about 30-35 cm long. The middle section should be thicker and the sides are getting thinner and thinner; the dough has less moisture. Therefore, the action must be quick and gentle to prevent the ends from being rubbed off;

8. Twist the ends down in the middle; it looks like a dancer with his legs crossed;

9. Pick up the two tail ends and press on both sides of the thick dough. This is the green body of the Prejie;

10. Process the remaining dough rolls one by one, spread a piece of greased paper on the baking tray in advance, and place each one on the baking tray; if you want a strong texture, put the dough directly in the refrigerator and store it for 1 hour; if you want a soft texture Some can be placed in the refrigerator for 1 hour after standing at room temperature for 15 minutes;

11. After taking out the dough from the refrigerator, let it stand at room temperature for 10 minutes; put on disposable baking gloves, pour 100 grams of warm water into a large bowl, pour the baking alkali into the water while gently stirring with a small spoon; the baking alkali is strong Alkali is very corrosive, so you must wear gloves and handle it carefully to prevent the alkaline water from splashing into the skin and eyes;

12. Soak the pre-knot dough in alkaline water for 20 seconds on both sides; the longer the soaking time, the deeper the skin of the baked bread; therefore, the amount of alkaline water is small, so it is necessary to soak both sides separately to make all the bread skins evenly colored. If the amount of alkaline water is large, the bread can be soaked in it, soak it out for 20 seconds;

13. Spread the tarp on the baking sheet in advance, because the strong corrosiveness of the baking soda will destroy the baking pan, and use thin baking paper to penetrate it. If there is no tarp, you can fold the tarp in three layers; all the pule knots are placed on the tarp After loading, use a cutting knife to make a deep cut on the rough top. Because the bread dough is still in a frozen state, it is more difficult to cut. Just insert the cutting knife into the dough forcefully, don't cut it repeatedly;

14. Sprinkle a few grains of baking salt on the surface; this salt is relatively large, and does not melt or change color after baking, which is also the finishing touch of this Preknot; at this time, the oven is preheated to 200 degrees;

15. Put the raw bread into the middle layer of the preheated oven, 200 degrees, 20 minutes;

16. After being baked, put it on the drying rack and let it cool before eating.

Tips:
1. This bread has a solid taste and is very chewy, and the more you chew, the more you can realize the sweetness of wheat; if it is fermented at room temperature for 15-30 minutes after shaping, the bread will have a firm texture and elasticity. It is because the activity of yeast is stimulated, which makes the dough slightly expanded;
2. In addition to this traditional pre-knot shape, it can also be shaped into a round, oval and other shapes. It can be cut on the surface, and it can also be filled with fillings, such as the more popular matcha and red bean fillings. Added new taste and nutrition to this solid taste and finely structured lye bread;
3. Baking soda is a strong base. Soaking the dough with general edible soda or baking soda does not have the color and luster in the finished product picture; it can be bought at a bakery; you must wear disposable baking gloves throughout the operation to prevent Skin burns; after use, the alkaline water does not need vinegar or acid to neutralize, because the amount is very small and there are many dirt in the household kitchen sewers. After the alkaline water is poured into the sink, the dirt in the pipeline can be cleaned up. When it enters the main pipeline, the alkaline water has disappeared and will not cause harm to the environment.