The German broetchen is the most common bread on the German breakfast table. It has a very simple shape, the head is about the size of a palm, the outer skin is rough golden brown, and the inside is fermented white bread.It is similar to a berry, except that the boiling water is alkaline water instead of sugar water.This is a quick bread, which saves a lot of time in production and does not require secondary fermentation.Because the dough is cooked with alkaline water, the outer skin of the bread becomes crispy, while the inside is tighter and more chewy because it has not undergone secondary fermentation.It smells like cheese on the surface, and when you eat it, you regret that you didn't put a little bit on it.This recipe is quite simple, only a small amount of sugar is used, no eggs, no milk, eating alone will feel a little light, the elderly will definitely not eat like this.Generally, it produces a delicious taste after applying butter, not afraid of long meat, it is recommended to add more butter to eat; the same applies to peanut butter.(Five small packages, I made two portions)

WHAT YOU NEED

Ingredients

250 grams of flour
3 grams of yeast
4 grams of white sugar
2 grams of salt
170 grams of water
10 grams of butter
750 grams of water
2 grams of baking soda
6 grams of salt
Parmesan cheese powder 1 teaspoon

How TO MADE German meal packages

Steps 1 to 4

1. Of the main raw materials, except butter, all materials are first slowly agitated into a solid, then medium-speed agitated into a smooth shape.

2. Add butter and stir slowly, then stir at medium speed to form an elongated dough.

3. The dough is placed in a bowl, covered with a preservative film for basic fermentation.

4. The exhaust is divided into 5 parts, rolled round and pressed tightly on the sealed oil paper, covered with a preservative film and squeezed for 20 minutes.

Steps 5 to 8

5. Add water, baking soda, and salt to boil.

6. The dough is placed together with the oil paper in alkaline water and heated for about five seconds before being removed and poured into the baking pan.

7. (Five minutes in the book)

8. Sprinkle the cheese powder decoration on the surface; oven 180 degrees, middle layer, about 25 minutes (please adjust the temperature and time according to your oven)

9.

Handy cooking tips

　　I stirred the dough before going to bed on Saturday night, refrigerated the fermentation.When you wake up in the morning, you take it out for 30 minutes to bring it back to room temperature, then you split the exhaust and do the next operation, and then you bake it and make a breakfast package.After rolling, the dough should be squeezed tightly at the bottom, otherwise it will burst during baking, affecting the appearance.Don't cook for too long, the oil paper will come off the dough in the middle, it doesn't matter if the grill doesn't get dirty.If you need it, take it out and dry it off.