在家製作德國粗鹽脆餅 德國巴伐利亞鹼水結普雷結麵包｜Homemade Soft Pretzels | German Pretzels скачать в хорошем качестве

在家製作德國粗鹽脆餅 德國巴伐利亞鹼水結普雷結麵包｜Homemade Soft Pretzels | German Pretzels

沒機會去德國吃過真正的Pretzels，只能在家自己學做了這款德國風味的鹼味麵包。麵包一定要等冷卻後才夠脆和有嚼勁，應該配上沾料口味會更好，要不只有麵包的鹼味和粗鹽味（其實也是很樸實的味道）。因為第一次做，外型沒有經驗，應該再細長一些會更好，這次做的看著有點像“坨坨”唉，只能留著自己默默吃完吧。。。不過還是希望您喜歡這個配方和視頻。 如果您喜歡這個視頻，請幫忙點贊轉發推薦，也歡迎【訂閱】這個的頻道，我會努力分享更多好吃的烘培給大家，您的鼓勵是我繼續的動力。 I haven't get a chance to go to Germany to eat real Pretzels, but I tried to make this German-style alkaline bread at home. The bread should be great to eat after cooled, it becomes crispy and chewy. It should be better with dipping recipe, otherwise it's only the alkaline taste and coarse salt taste of the bread (in fact, it is also a very simple taste). I hope you like this recipe and video. If you like this video, please help give me a thumb up, and welcome to [SUBSCRIBE] my channel. I will try to share more delicious baking to everyone. Your encouragement is very important for me. 在家製作德國粗鹽脆餅 ｜Homemade German Soft Pretzels ★ 麵團製作 | Dough 溫水 | Warm water 250g 海鹽 ｜ Salt 6g 糖 ｜ Sugar 8g 幹酵母 ｜ Dry active yeast 6g 讓酵母在溫水裡休息5分鐘 Let the yeast rest in warm water for 5 mins 高筋麵粉 ｜ Bread flour 600g 植物油 ｜ Oil 30g 麵團發酵1 小時 Dough cover and rise for 1 hour 麵團切塊休息15分鐘 Cut the dough into pieces and rest for 15 mins 放入小蘇打70-100g Add 70-100g of baking soda 麵團在開水裡雙面各燙15秒 The dough in boiling water for 15 seconds on both sides 刷上蛋液並撒上粗鹽 Brush with egg wash ★ 烘培 ｜ Bake 230攝氏/華氏450 烘烤 15 分鐘 230°C / 450°F Bake 15 mins 感謝觀看，喜歡拜託幫忙點贊和訂閱 Thanks for watching, a thumb up is appreciated