Laugenbrotchen salt to beer
175 120 минут 6 порции
Here's an interesting recipe I found online to a beer party. I was no party, just family "fun". Fly at the stage of cooking until the second batch was cooking, the first quickly disappeared. Had to beat some of those gizmos for photography. I immediately remembered the salt bagels, which I grandma often brought as a gift.
Ingredients for Laugenbrotchen salt to beer
- Water - 1.5 stack.
- Yeast - 2.5 tsp
- Brown sugar - 2 tbsp
- Butter - 80 g
- Salt - 2.5 tsp
- Flour - 4 Stak.
- Vegetable oil - to taste
- Soda - 0,5 stack.
- Chicken egg - 1 piece
Step by step instruction of cooking Laugenbrotchen salt to beer
Mix the yeast with the sugar, water and leave until the emergence of "caps"
Mix the flour with salt and them pour the yeast mixture. Add the melted butter (not hot). Knead with a mixer with a nozzle "hook" until the dough becomes smooth and begins to come unstuck from the walls of the bowl and hands (knead about 5 minutes). If necessary, add flour.
Put the dough on the table knead well and shape the ball.
A bowl of grease with vegetable oil and the entire surface of the dough. To put back into the bowl, cover and place in heat to increase in volume 2 times.
When the dough is ready, punch down it, and split into 4 parts
To form products: roll out the flagella in diameter about 2 cm, cut slices approximately 2.5 cm.
Preheat the oven to 220 degrees. Meanwhile, pour into a large saucepan 3 liters of water and put on a large fire. When it boils, add the baking soda (careful! the water will foam!)
Parties to omit the blank in boiling water for half a minute and fish out with a slotted spoon. Until it has processed all the pads. I adapted the basket for washing fruit. Very convenient - harvested all at one time
On a baking sheet to lay out all the blanks (so they do not touch each other), brush with egg mixed with 1 tbsp water, and sprinkled sea salt.
Put in the oven until Golden state. For about 20 minutes.