Love lye bread

There will be love, and there will be bread~ Happy Tanabata! Non-fermented love lye bread is a German bread type, soaked in alkaline water and then baked, the color is beautiful brown-red, the finished wheat is fragrant, the tissue is dense, the taste is tough, the more you chew, the more fragrant ~ Mould used: French roaster household non-stick baking tray FB10141 Note: The formula amount can be made into 20 small ones, and 8 large ones.

Ingredients

Highglutenflour 230 g

Lowglutenflour 20 g

Yeast 2 g

Salt 4 g

Milkpowder 10 g

Water 145 g

Butter 16 g

Cooking Instructions

Prepare the required ingredients.
Mix all ingredients except butter and stir into a smooth dough with 5-6 gluten. Add the butter, stir slowly and quickly until 7-8 gluten.
After kneading the dough, take it out and refrigerate delicately and relax for 25 minutes.
Divide the dough into groups of two. Mini love 8g/piece, one loaf of bread 16g dough. Large love 25g/piece, one loaf of 50g dough. Knead the divided dough and refrigerate for 30 minutes.
Roll out the flaccid dough, roll the strips and freeze for 10-15 minutes. This is convenient for the shaping of the back.
Roll the long dough into a long drum with a length of 16-18cm. If there is rebound during the rubbing process, continue to relax. In groups of two, wrap one end around and the other end into a heart shape.
Cover the shaped dough with plastic wrap and freeze it hard.
Make alkaline water: 1000g of purified water, 35g of baking alkali, mix and stir evenly, and fully dissolve. Soak the frozen dough in alkaline water for 15 seconds and remove. (Please be careful to wear gloves to avoid being burned by alkaline water)
Put it on a stainless steel grid to control the dry water, and place it on a baking tray with a grease cloth.

Note: Alkaline water can damage the baking pan coating, so be sure to put a layer of tarpaulin.
Use a wrapping knife to make a cut at the position of the two drums.
Sprinkle with a little sea salt and bake in the oven at 180-190Â°C for 15-18 minutes.
Bake until browned.
Water is sprayed on the surface immediately after baking. After putting it on the drying net to cool, it is ready to eat.
Full of toughness, the more you chew, the more fragrant~