Baked bread.The last piece of bread in the bread book.First of all, there's no sodium hydroxide, so put it away.After the baking soda, I didn't move, so I grinded it until today.Sodium hydroxide, also known as pyruvate, pyruvate.It is highly alkaline and corrosive.General grocery stores are not for sale.In this bread, its aqueous solution is used to soak the loaf of bread after orthogonal fermentation to form a unique color and flavor.It has been debated whether to translate this bread into an alkaline-free version, after all, this toy is a dangerous product, it is used in small quantities, and the remaining parts are not very well disposed of.Temptation is irresistible.In the end, I bought a bag of baking soda online.After a few days, it's finally time to take action when there's plenty of time.It's the first time I've been exposed to this kind of thing in a chemistry lab, and it's the first time I've been exposed to it in a kitchen.After all, it's a strong base, and even though it's a big day, it's still a little bit more careful.Several key points: first, dissolve with more than 1 liter of water per 30 grams; second, cover the table with plastic cloth to prevent corrosion of the table; third, wear rubber gloves to prevent burns on the hands; fourth, stay away from acidic solutions to prevent fire; fifth, stay away from children to prevent unnecessary damage.In fact, talking about so much alkali is secondary.German twisted bread, the most laborious, probably shaped.It looks almost the same when it's made, and it's only after baking that you know that the two ends should be a little thinner.It used to be a small knot embedded in a circle, but now it's a rough knot that robs the circle of its existence.However, the shape is a bit worse, but the color is good, and that's where the alkali effect comes from...

WHAT YOU NEED

Ingredients

125 grams of starch
White sugar 2.5 g
2.5 grams of milk powder
4 grams of butter
2 grams of dry yeast
75 ml of water
1000 ml of water
2.5 grams of salt
Sodium hydroxide 30 g

How TO MADE German bread rolls

Steps 1 to 4

1. Dough

2. Pour all the dough into the bucket.

3. Put the bread in the bucket, wrap it, and seal it.

4. Select menu 12, and the procedure is set for 20-30 minutes.

Steps 5 to 8

5. Stir until the dough comes out.

6. Put in a bowl, 28-30 degrees, ferment for 30 minutes

7. Growing up

8. Divide into 4 equal points, roll around, relax for 10 minutes

Steps 9 to 12

9. Baking soda: containers, baking soda, rubber gloves, and plastic cloths

10. Put the baking soda in a container and pour it into clean water.

11. Stir until completely dissolved and set aside.

12. Flatten the loose dough

Steps 13 to 16

13. The first is a 20-centimeter-long ellipse.

14. It's 40 to 50 centimeters long.

15. Roll one end to make a core

16. Pull and roll.

Steps 17 to 20

17. Forming a multi-layered fold

18. Grind into thin long strips, slightly rough in the middle and at both ends

19. Cross the two ends and twist a knot.

20. Fold the knot upwards so that both ends are fixed above the circle.

Steps 21 to 24

21. When everything is ready, put it at 32 degrees and ferment for 30 minutes.

22. Put on gloves and soak the fermented dough in sodium hydroxide solution for a few seconds.

23. Put it in the oven and cut a knife hole in the middle of the thicker part of the circle.

24. A little salt on the edge.

Steps 25 to 28

25. Put in the oven, medium layer, 230 degrees up and down, roast for about 10 to 15 minutes

26. The surface is colored and the stove is cooled.

Handy cooking tips

　　The sodium hydroxide solution should be poured in a strict order and poured into the water gently to prevent splashing of the liquid.The dough does not have to be soaked for too long, and all surfaces of the dough are dipped in sodium hydroxide solution for a few seconds before it can be removed.