6/29/2023 0 Comments Everything about pinterest![]() Transfer the shaped pretzels to the prepared sheet pan, leaving about 3 in of space in between them, and cover loosely with plastic wrap. Rest the ends on top of the base of the pretzel or tuck them underneath. Bend the ends to bring them toward the bottom of the U, crossing them over each other and then twisting them, if desired. Twist the rope into a pretzel shape: Bring the ends of the rope away from you and form a U or horseshoe shape. As you make the rope, leave the center slightly fatter and gradually taper the ends. Roll a piece back and forth with your hands to form a long rope about 24 in (60 cm) long, flouring lightly as needed. Divide the dough into six equal pieces, weighing about 4 oz (113 g) each. Line a sheet pan with parchment paper and grease the paper lightly with baking spray. The dough can be used immediately or refrigerated for up to 2 days. Transfer the dough to the large greased bowl and let the dough rise until doubled in size, 1½ to 2 hours. Lightly flour your hands and pull the ends of the dough to form a smooth ball. Gently pull a small section of the dough you should be able to count to 5 without it tearing off. It should be pulling away from the sides of the bowl and starting to gather around the hook while still pooling on the bottom of the bowl, 7 to 10 minutes. ![]() Increase the speed to medium and knead the dough until it is sticky but elastic. Add the butter, one piece at a time, mixing until incorporated and scraping down the sides of the bowl and the hook as needed. With the mixer on low speed, add the flour and mix until incorporated and the dough is smooth and has formed into a cohesive ball, 2 to 3 minutes. Add the slightly cooled tangzhong and egg and stir to combine. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk and the yeast and let sit until foamy, 5 minutes. Set aside to cool until the milk registers 100 to 110☏ on an instant-read thermometer. Heat, stirring constantly, until just simmering and the sugar and salt have dissolved, 2 to 3 minutes. Step 2įor the dough: In the same pan, combine the milk, granulated sugar, and salt. Scrape into a small bowl and set aside to cool slightly. Heat over low heat, whisking constantly, until the mixture is shiny and thick, 2 to 3 minutes. For the tangzhong: In a small saucepan, combine the water and 2 tablespoons of flour.
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