Description
Pushed them don't know, but felt like normal dryers, which are sold in the store, ruddy, glossy and crunchy. Rummaged in the Internet found only 2 options for making crackers. The selection is not great, probably some mystery or no demand, well, okay, slightly changed what I found and here is the result. I really liked it, tasty, crisp as in the store, but there are special Goodies at home goods when my own hands. In spite of the form, it's still drying ))) you will not believe it, but the usual round shape with a hole in the middle I have not asked, terribly ugly came out, and the pretzel seems to be nothing, worth)))
Ingredients
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Chicken egg
1 piece
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Flour
2.5 cup
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Soda
0.25 tsp
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Milk
100 ml
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Vodka
1 tsp
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Sugar
2 tsp
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Salt
-
Vanilla
Cooking
Here's what you need for the test. How to knead, to show think there is no need. All just to ugliness. Egg lightly whisk, add sugar, salt, milk, vodka, tell. 2 cups flour sieved with the vanilla, pour the liquid and knead the dough.
The dough should be soft and elastic but not too soft, like the dumplings, maybe a little softer. Flour can go more. Cover the dough and let stand for 30-40 minutes.
To prepare the water in a saucepan. Per liter of water take 1 tbsp. l. sugar, no slides. From dough to roll flagella, thickness 0.5-0.7 mm. From the flagellum to wind pretzels, you can do to twist any form.
Because I wanted to do drying, honestly tried, made one batch, but are terribly clumsy it turned out that the pretzels came out much prettier, the taste is of course all products are the same))) But if you get hand, is unlikely to yield in-store appearance and drying.
Water with sugar bring to a boil. The oven to switch on and preheat to 200-220 degrees. Prepare a baking sheet, covered it with paper or grease the paper too, it is better to grease a little butter, even the paper stick a little, but I ripped and safely. Prepared pretzels dipped in boiling water. As will emerge in 10-15 seconds to pull out with a slotted spoon and place on a baking sheet, preferably without excess water. At first they just stone fall to the bottom, as it should be. Then become like air and almost jump out, when they rise to the surface.
Bake for 15-25 minutes, the first 10 minutes at 200-220 degrees, then lower to 160-170 and dopekat another 10-15 minutes until Golden color. I confess, time has not been able to pinpoint the exact first baked 10 minutes at high, then lowered and pulled as Browning.
Cool on a wire rack.
Can show in the form of ingots, do not judge strictly for the look, this is my first experience, I had no idea what and how, what happens then, etc.))))
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