Description
This recipe I found on say7. info because I had somewhere to use skycable milk. And today Korpela on annual reports quickly concocted these cute buns (products need very little, even butter and eggs don't!). On our website there are similar recipes, but mine is different.
Ingredients
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Milk
450 ml
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Yeast
42 g
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Salt
2 tsp
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Sugar
-
Flour
600 g
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Water
1 l
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Soda
30 g
Cooking
I did half a serving, so in parentheses I will write your proportion. So, milk (250 ml) is heated, add a pinch of sugar and dissolve the yeast (I had half of a pack 42граммовой). The flour (300 grams) meanwhile, mix salt (1 tsp) and pour in milk-yeast mixture.
Zamesit dough (I mixer) and leave it to approach. Not even gonna tell how much it fit as I understand only the accountant, is now making annual reports, and at my side is still hindering the husband and the daughter...well I forgot about the test for a couple of hours.
And when recovered - the dough is so wonderful came.
Divide the dough into 12 parts (I, of course, 6 share), roll the sausage 60 cm long and form pretzels pretzels. I'll be honest - I moulder no, they get someone in the forest who for firewood and in General, if you want thin bublichki,it can be a lot of small cheat,but it is those who have the time and patience.
Yes, if the dough sticks a little bit preporuciti flour. Now, do Luge (I don't know German, but in our opinion this is the solution for boiling pretzels))). In the water (I took a liter) put soda (I put a tablespoon with a slide), bring to a boil and boil each pretzel for a minute.
The oven, meanwhile, warmed up to 200 degrees (the temperature should be such, is possible even a little more) and bake the pretzels until Browning. Crust they do it is because cooking in Luge.
Well, Bon appetit! My husband liked it,and my daughter had a bite of only the crust (but she eats like a Sparrow, it runs in the family). I hope the recipe will be useful to someone! Yes, as always I forgot - before making a little incision with a knife the wide part of pretzels, so at least did the author of the recipe.
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