The art of french pastry phần 672
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Digitalscale,setto
metricweights
1digital
thermometer
KitchenAidor
standmixer
fittedwiththe
hookattachment
Plasticwrapor
handtowel
Pastrybrush
2sheetpanslined
withbuttered
parchmentpaper
1stainlesssteel
handwhisk
1mediumglass
mixingbowlor
plasticcontainer
1largeplastictrash
bagorsheetof
plasticwrap
1flatplastic
skimmer
Latexgloves
1smallsaucepan
>>Readthis
recipethrough
twicefromstart
tofinish.
UNDERSTANDING
INGREDIENTS
Thisisaverysimpleyeast
dough.Thereisnolong
mixingandresting,aswe
arenotlookingforasour
character.Mostofthe
flavorwillcomefromthe
lyesolutionandthesalt
sprinkledonthepretzels.
Somerecipescallforoil
ratherthanbutter,butI
willalwaysleantoward
buttersincethereisno
comparisonbetweenthe
flavorofbutterversusoil.I
useamixofall-purpose
andbreadflours,asusing
allbreadflourwould
resultinaverychewy
pretzelbecauseofallthe
gluten.
Theoneingredientthat
youmaybeunfamiliar
withinthisrecipeisthe
food-gradelyeproduct
thatisusedinthedipping
solution.Ihavetriedother
recipesthatcallfora
bakingsodaandwater
solution,butwithoutthe
lyesolutionyouwillnot
gettheunmistakable
flavorofanauthentic
