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爱做面包的太阳花
Apr 11, 2021
Bagels
German Lye Pretzels (Brezel) ❤️ Pretzel Practice
德国布雷结纽结包❤️碱水包练习
🍞 Formula & Measurements
- •Formula: Bread flour 625g
- •Formula: Rye flour 75g
- •Formula: Milk 420g
- •Formula: Salt 13g
- •Formula: Butter 30g
- •Formula: Instant dry yeast 5g
I found this recipe on Xiaohongshu and made a few small adjustments.
Formula: Bread flour 625g, rye flour 75g, milk 420g, salt 13g, butter 30g, instant dry yeast 5g.
🎈The most important thing when making lye pretzels is safety when mixing the lye bath. Wearing protective gloves is a must, and you must always add the food-grade lye (sodium hydroxide) into the water, never pour water onto the lye. Never reverse that order!
💡 Baker's Q&A & Troubleshooting (4)
Distilled from Author's NotesQ:Why did my lye pretzels brown unevenly and develop blisters on the surface?
A:Check your lye solution ratio: use 15g to 20g of food-grade baking lye per 500g of water. Also dip each side for about 30 seconds, not too long. Use room-temperature or cool water so the dough skin doesn't blister.
Q:Do these taste good?
A:People who love them really love them, and people who don't really don't! They have a dense, chewy bite and that distinct traditional pretzel lye aroma.
Q:Do you have a step-by-step shaping tutorial for these?
A:I haven't made a tutorial for this one yet ☺️
Q:Is food-grade baking lye the same thing as baking soda?
A:No, they are different! Food-grade lye is sodium hydroxide, which is much stronger than baking soda, so you must handle it with care and wear gloves.
💬 Website Comments (0)
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