Крендель «Выборгский» | Рretzel | Сдобное пресное тесто

Use high-precision scales with a measurement accuracy of up to 0.01 g or a measuring spoon. You can reduce the gram. 3. As soon as you cover the surface of the pretzel with liaison, immediately send it to bake, do not let your product "go soggy". 4. You can cook the product without adding eggs, then the pretzel will be stored longer. But its taste and structure will change. I do not claim authenticity. I demonstrate the recipe that was passed on. The amount of spices and herbs according to the recipe, everything is visible in the video. Ingredients: Sour cream 15% - 436 gr. Citric acid - 2 gr. Sugar - 90 gr. Salt - 8 gr. Melange - 115 gr. Butter - 140 gr. Flour - 800 gr. Baking powder - 10 gr. Cardamom - 10 gr. Turmeric - 7 gr. Nutmeg - 5 gr. White pepper - 5 gr. Marjoram - 2.5 gr. Caraway - 2.5 gr. Cloves - 2.5 gr. Mint (dry) - 2.5 gr. Covering: Liezon - 1 egg + 10 gr. milk. Decoration (optional): Sesame Brown sugar Coarse salt + caraway Cinnamon with sugar Caraway Poppy seeds Coarse salt Modern method. To prepare the product, mix sour cream with citric acid, then add salt, sugar, melange, baking powder, melted (not hot!!) butter. Mix thoroughly. ATTENTION, YOU ALWAYS MAKE A MISTAKEN HERE!!! Spices and seasonings DO NOT NEED to be weighed on kitchen scales!!! Please use jewelry or confectionery scales with an accuracy of 0.01 or a measuring spoon WITHOUT A SLOP. Above, in the cooking features of p.2, I wrote this down earlier. You can add less than in the recipe. And if you have an allergy or intolerance to spices or seasonings, please do not add or skip the recipe. Add white pepper, marjoram, cardamom, nutmeg, cumin, cloves, mint, turmeric. Mix until smooth. Pour in flour in parts, gently but actively knead the dough. Let the dough rest - 15 minutes at room temperature. Sprinkle the work surface with flour (dust). Dough weight - 122 gr. small pretzel, 168 gr. large pretzel. During baking, the product will experience a change in mass - shrinkage and baking, so the weight of the product will decrease. A small pretzel will weigh about 100 grams, a large pretzel about 150 grams. The more baking, the less shrinkage, and vice versa. Next, you need to form a product like a "Pretzel". Roll the dough by weight (I have 122 grams) into a tourniquet, form the ends of the product a little thinner. Take the tourniquet by the ends, form a loop, twist, then put the edges of the tourniquet on the outer part of the pretzel. Press. Place on parchment paper. Proofing - 10 minutes. Then cover with liaison, do not allow the side flows. Finishing of your choice. I like coarse salt with caraway seeds. Bake - 30-40 minutes, at a temperature of 180-190 degrees, until golden brown. Let the pretzel cool on a wire rack. Quality appearance: the pretzel has a shiny surface, light yellow color. Fracture appearance: baked, without hardening and traces of under-mixing, layered, slightly porous. Old method. Prepare a baking sheet covered with oat straw. Boil water in a large flat saucepan (about 1 l), add 5 g of soda, bring to a light boil again over low heat. Form the dough like a "Pretzel". Proofing - 10 minutes. Holding the junction of the bundles with your fingers, carefully transfer to a wet towel or slotted spoon and lower it into the water. Scald for 1 minute. Remove the pretzel with a slotted spoon. Transfer the product to straw. Proofing - 10 minutes. Bake for 30-40 minutes at 180-190 degrees until golden brown. Let the pretzel cool on a wire rack. All you need is... #vyborgpretzel#pretzel#vyborgpretzelrecipe