Brezel, Germany

Brezel, Germany

Introduction:

"These ingredients are enough for six nuggets. German beer is famous, and brezel is the best bread partner of beer. After the alkaline bath, the taste is particularly fragrant. The taste on the surface is strange, hard and crisp, but soft. Inside is empty honeycomb tissue, soft and fragrant. Salt is absolutely indispensable, according to personal taste can be more or less. It's the freshness of a grain of salt and the smell of soda that make bread a classic in every bakery in Germany. It's also my favorite snack when I wait for the train at the railway station. Yes, it's not like bread, it's more like snacks. You can taste it by pulling, removing salt and biting. Bavaria is a very devout Christian people. Even when it comes to greeting, it doesn't mean "hello" or "good morning", but "greetings to God". Every village, no matter how small, has its own chapel, and every alpine peak has a cross. Another great enjoyment of Bavarians is sitting in the beer garden under the blue sky and white clouds, drinking their own beer and eating brezel. Beer is also pious to Bavarians. Because German beer culture is derived from Bavarian temples. The reason is that monks are looking for a nutritious and delicious drink to help them through the fast. For medieval monks, drinks were allowed during fasting, so beer was allowed, and it was very popular. These monks can drink five liters of beer a day. But what does all this have to do with brezel? Brezel is a very traditional Bavarian fermented snack, and it conveys a pious faith. The name and shape alone prove this. "Brezel" comes from the Italian "bracciatelli", which means about "small arms". "Bracciatelli" was used by Italian monks in the seventh century as a kind of pastry to praise and encourage students. The shape is inspired by the student's posture. In the middle ages, when people prayed, their arms were crossed on their chest and their hands were on the other shoulder. In the 13th century, brezel began to enter Germany. At that time, it was called "brezzitella", which was a kind of sweet snack. Brezel, a salty and alkaline bath, first appeared in Bavaria in the 19th century. In 1839 Wilhelm Eugen owned a coffee shop serving the breakfast of then Duke Johann eilles. Once, when he took a bite of brezel, he found that it was salty. What happened? In fact, it's because of mistakes! The primary school students in the coffee shop took the soda water used for cleaning as sugar water and brushed it on this brezel. People find that the salty and alkaline brezel is also very delicious, especially when paired with beer. So soon, this brezel spread in Bavaria. Twice. The first molding was not ideal. This time, the dough made by the bread maker, the noodles are rubbed longer, and it has to be half a meter faster. After such relaxation, brezel's shape finally shows clearly. And this time it's better than last time. If it is in the shape of a bun, the surface can be longer, so that a big flower can burst out

Production steps:

Step 1: mix flour, salt, sugar and warm water to make a smooth dough. Don't pour water in at one time, because different flour and environment require different amount. It's just a smooth dough.

Step 2: ferment the dough in a warm place for about 1 hour.

Step 3: divide it into 6 pieces, and rub them into the figure. They are slightly thick at the two ends, thick in the middle, and thin at the two ends.

Step 4: as shown in the picture, make a knot. Place on a baking tray covered with baking paper and continue to ferment in a warm place for 30-60 minutes.

Step 5: mix baking soda with 1 L water and bring to a boil.

Step 6: put the bread into the boiling water carefully with a colander. Just keep the water boiling. Don't boil it too much. And pay attention to foam. It's easy to spill out. Soak both sides and cook for about 1 minute.

Step 7: cook the bread in the middle of the rough part, cut with a sharp knife, sprinkle with coarse salt, put it into the preheated oven, 190 degrees, about 20 minutes, then you can.

Materials required:

High gluten flour: 400g

Warm water: about 210g

Dry yeast: 6g

Baking soda: 3 teaspoons

Salt: 1 teaspoon

Sugar: small amount

Crude salt: appropriate amount

Note: 1. No experience in the first time. After making it, I found that the noodles in step 3 should be long and thin, because the bread needs to be fermented twice, so it will rise a lot. Otherwise, some of them will have no nose and no eyes. 2. After boiling in alkaline water, the color will be very dark. Brown, even dark brown, is normal. 3. I make it at home, but I can't do it after alkali bath. When I take the fermented bread, it will wrinkle. It's not as beautiful as the bakery. If you want to avoid this point, you can only make it into a round bread shape, and take it more realistically, so as to reduce the wrinkles.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other