Page 33 - may2020_Neat
P. 33

Coffee Buzz in Kasane





             book a table +267-71318956// find us on Kasane Main Road, President Avenue Plot 721
                        GERMAN PRETZEL RECIPE
    For The  Dough:                         fresh  if  using)
    1kg plain white flour (around 9 -12%    2  tbsp. salt  (unrefined)
    protein)
    260  ml  milk  (lukewarm)               For the Finishing Solution:
                                            1l water
    260  ml  water  (lukewarm)              3 tbsp.  baking  soda  (or  lye  if you’re
    80 g  butter  (unsalted)                using  it)
    1 tbsp. malt extract (liquid/dried/brown
    sugar)                                  For the Topping:
    2  tsp  fast  action  dried  yeast  (or  42g   Unrefined  salt  (rock/sea salt)

    METHOD
    1.  Add 100g of flour, all the yeast and the water into a bowl.  Mix, cover with cling-film
    and leave in a warm place for a few hours to create the yeast flavour. After that, add the
    rest of the flour, salt, milk, malt extract and melted  butter. Mix and kneed the mixture
    to make a firm dough (around 10 minutes) and leave for approx. 1 ½ hrs or until a point
    where when pushed in the dough gently springs back.
    2.  When ready, knock the dough back and start forming shapes. Try the traditional shape.
    Roll  the dough out to be a long (40 cm) rope with the middle 5cm bulged to a diameter
    of around 3cm, tapering to the ends being around 0.75cm thick. Bring the two ends
    together about 5 cm in, overlap them, twist, and bring back to go over the main body.
    Almost like tying a knot. Leave for 30 minutes uncovered in a warm room to rise and
    develop.
    3.  In the meantime bring the 1.5  litres of water to the boil in a large pot (around 20cm
    diameter) and add the baking soda. Once the dough has risen, place the trays next to a
    cold  window with some  wind  blowing.  A  fan can be used if there is no breeze. This
    develops  a  skin  on the  pretzels  which  gives  that  special  chewy  texture. Once  done
    drop  the  shaped  dough into the boiling solution (one at a time) until  they  float  (about
    5 second),  get  them  out  and  lay on a baking  tray  lined with baking  paper.  Sprinkle
    with  sea  salt 5. Add the baking  sheets to the  200C oven for around 15 Minutes,  until
    a  nice  deep bready  brown is seen on the pretzels.  Remove from the oven and allow to
    cool completely on a wire rack. Enjoy Bettina & the Coffee Buzz Team







                                                                            pg 33
   28   29   30   31   32   33   34   35   36   37   38