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By FADA Yeast
Good Taste Big Soft Pretzels bring you the ultimate taste bud experience! Have fun to make soft&good eat !
1 & 1/2 Cups WARM water
1 Pkg. Fast Rising Yeast
4 Cups Bread Flour ( regular flour is ok but bread flour is best)
1 TSP Sugar
1 TSP Salt ( I used Sea Salt)
1 Beaten Egg White with 1 TBS Water added
Coarse Sea Salt for Sprinkling
Dissolve yeast in the warm water & let sit for 5 minutes. Stir & then add the sugar & salt.
Stir all of it into the flour. Work through & add more water if needed. Knead in the bowl, cover & let rise double in size about 1 hour. Turn out on a floured surface & knead again . Now pinch of nice sized pieces & twirl & roll between your hands to make long ropes about 12 inches long. You will get 8 ropes. Twist into pretzel shapes & lay on a baking sheet.
I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine.
Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much.
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