The biggest difference between lye bread and other breads is that it is a bread that is first boiled in water and then baked. Lye bread is a very delicious bread, the flavor is a little bit like our bumpy bread. Due to the trouble of the production process, few people make it anymore, and you can hardly see it in the supermarket, but you can still see it in bakeries and hotels.

==== lye bread ====

Recipe: 300 grams of high-gluten flour, 5 grams of yeast, 5 grams of salt, 35 grams of butter, 0.5 eggs, 125 grams of water.

Method of production:

1. Add the yeast to the water and stir until the yeast is completely melted and dissolved into yeast water. Soften the butter at room temperature, and mix the high-gluten flour and salt together. Make a small crater in the flour, pour in the remaining water, then pour in the egg mixture, gently mix the egg mixture with the water, then add the yeast water and mix well, and form a dough, knead until there are no flour particles, add the softened butter and knead until the butter and dough are completely blended.

2. Knead the dough, pat it down and place it in a plastic bag in the refrigerator for 20 minutes. Remove the dough and knead it until the surface is smooth, then divide the dough into small, even-sized pieces. Roll out once, cover with a damp towel and relax for 10 minutes. Cover with a damp towel and let rise for 20 minutes. Shape the dough into a long strip and press the ends together to form a circle. Place on a baking sheet and let rise for about 30 minutes.

3. Bring water to a boil in a saucepan. Cook the bread for one minute, then turn and cook the other side for one minute. Remove from the pan and place on a baking sheet. Preheat oven to 200 degrees, 190 degrees. Bake for about 20 minutes. Before removing from the oven, brush with lye and sprinkle with sea salt and bake for 1 minute more. Lye bread has a hard and crunchy texture, which is completely different from soft bread. This recipe is a savory bread without sugar.

Tips: 1. The fermentation time for making lye bread should not be too long, half-fermentation is enough, and the fermentation state is similar to that of doughnuts. When cooking bread with water, the bread can not be cooked for too long, the longer the cooking time, the harder the surface of the bread, when baking the bread will not expand, if the cooking time is shorter, when baking the bread will have a subsequent fermentation process, the bread will be relatively fluffy.

2. Alkali bread is not made with alkali and noodles out of bread, but with water to cook the bread, and then baked out of the oven and then brushed with alkali water made of bread. It has a reddish color and a crunchy crust. It is a kind of bread that becomes more flavorful as you chew it. The ends of the dough must be pressed firmly to make a circle shape. If the dough is not pressed tightly enough, it will be easily deformed during cooking. The interface is very easy to boil open.