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Laugenbrotchen (Pretzel Rolls)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)832.131
Energy (kCal)82989.5
Carbohydrates (g)2004.299
Total fats (g)8596.89
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes. | 2. Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour). | 3. Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes). | 4. Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat. | 5. Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper. | 6. Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt. | 7. Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 500 - - - -
    salt 1 1/2 1/2 - - - -
    yeast 10 g 18.5 2.042 2.388 0.09
    malt extract 1 teaspoon - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    milk 150 mixed 82800.0 1994.4 824.4 8582.4
    water 150 0.0 0.0 0.0 0.0
    water 1 0.0 0.0 0.0 0.0
    salt 1 tablespoon - - - -
    bicarbonate soda 80 -100 - - - -
    salt coarse - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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