高粉 700克 低粉 300克 盐 20
牛奶 600 酵母 6 70克/个
1.打好大面团常温下盖保鲜膜松驰30分钟。2.分割成所需面团,盖保鲜膜,放冰箱冷藏松驰30分钟。
![](https://img.haomeiwen.com/i13274149/92febdb577c84e3b.jpg)
3.拿出做成如图下:
![](https://img.haomeiwen.com/i13274149/59c460626a0a409e.jpg)
![](https://img.haomeiwen.com/i13274149/dc3fbd556285a2c4.jpg)
![](https://img.haomeiwen.com/i13274149/b0946201894ba09e.jpg)
![](https://img.haomeiwen.com/i13274149/2754ddac4e2cdc84.jpg)
![](https://img.haomeiwen.com/i13274149/9ce64295a035f8f5.jpg)
![](https://img.haomeiwen.com/i13274149/3b21557b79e1f67a.jpg)
![](https://img.haomeiwen.com/i13274149/cbf94367342e447d.jpg)
![](https://img.haomeiwen.com/i13274149/4b918bbff343eadc.jpg)
![](https://img.haomeiwen.com/i13274149/ed959f479a679324.jpg)
4.放冰箱冷冻1小时以上,冻硬,拿出放碱水里面30秒捞出沥水,放烘焙盐,划刀口,上面一下划深一点长一点,两边划短一点。
![](https://img.haomeiwen.com/i13274149/4bf4fcbce06734f7.jpg)
![](https://img.haomeiwen.com/i13274149/b7fdc46303316197.jpg)
![](https://img.haomeiwen.com/i13274149/8120b975db8dfc62.jpg)
![](https://img.haomeiwen.com/i13274149/6909ed1360b14d52.jpg)
![](https://img.haomeiwen.com/i13274149/29355c9068089787.jpg)
![](https://img.haomeiwen.com/i13274149/345296002f54e4d7.jpg)
![](https://img.haomeiwen.com/i13274149/3eeeb536b2dd9006.jpg)
5.放烤箱烘焙:上火220度 下火180度
10分钟调头 12分钟出炉
![](https://img.haomeiwen.com/i13274149/c82b928058c2fd72.jpg)
注:两头搓细,避免面包风化。
德国结面要打到九成,打到完全扩展。
不需要发酵,一直在冷藏与冷冻之间徘徊
碱水制作:水 1000克 碱 35克
水煮开放温凉,烘焙碱倒入搅开即可。
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