Traditional Culture Encyclopedia - Traditional festivals - Mustard seed sausage whole wheat alkaline water
Mustard seed sausage whole wheat alkaline water
working methods
1. Dough (4 sheets/sheet 100g) High-gluten flour 125g whole wheat flour 125g water 140g salt 2g yeast is kneaded until the dough surface is smooth and loose.
2. Rub the round plastic wrap and relax for 5 minutes.
3. After relaxation, divide 4 pieces of plastic wrap with a round cover and relax for 10 minute.
4. Filling: German rice rolls seed sauce
5. Take a dough, relax it and roll it into a rectangle.
6. Add the stuffing (control the juice of mustard seed sauce), roll it down and tighten it at both ends.
7. Pinch the joint and roll it to soften it.
8. Put it in the refrigerator for 30 minutes after all plastic surgery (freeze it directly without covering anything).
9. Alkaline water: 500g water, baking alkali 15g.
After freezing, completely soak it in alkaline water for 30 seconds (if it is not completely soaked, soak it on both sides for 30 seconds).
Alkaline water is corrosive. Please operate with gloves.
Drain and put in a baking tray. Cut the bag according to the length and depth!
Preheat the oven to 200 degrees and bake for 15 minutes.
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