Chinese Food
Pink bagels
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Bagel originated in Vienna, Austria. It is popular in Eastern Europe and gradually developed into a traditional Jewish bagel. The biggest feature of bagel is that it uses boiling water to slightly boil the formed dough before baking. After this process, a special toughness and flavor will be produced. It can be eaten dry or cut into two circles. It can be eaten with favorite sauce, cheese, vegetables and meat. It is a very versatile staple food. I've tried the shell fruit with butterfly bean flower color. It's charming in color. It's a surprise. I don't know if the red heart pitaya will give the girl heart of the shell powder? It's been tested twice. It's a success A kind of See if the photos come to you
Cooking ingredients
Cooking Steps
Step1:Weigh the ingredients. Add half a cup of water to the pitaya fruit. Beat the juice with a wall breaking machine. Then filter i
Step2:Put them in the chef's machine and stir them. Mix them at a low speed first, then beat them at a high speed
Step3:Because the water content of bagels is not very high, so as long as the dough is in a state where the film can be produce
Step4:Knead the plastic wrap and relax for 20 minutes (control time according to the temperature) it may only take 10 minutes in summe
Step5:After that, the average score is 5 parts of kneadin
Step6:Cover the film and relax for 10 minute
Step7:Loose dough rolled into a tongue with a rolling pi
Step8:Turn it around. Lay it crosswise. Fold one side down first
Step9:Wrap the other sid
Step10:Pinch the join
Step11:Rub slightly evenly. Cover with plastic film and relax for 10 minute
Step12:After relaxation, rub to about 25c
Step13:The interface is facing up. Press out the sector at one en
Step14:Roll the other end. Wrap it
Step15:Squeeze the joint tightly. The shell fruit with the Pitaya is a little dry. Remember to squeeze it tightly. I just have two that are not pinched tightly. It doesn't affect the taste
Step16:Turn around a few time
Step17:Spread on oilpape
Step18:Put it in the oven and ferment for 3040 ℃ and 30 minutes. I won't tell you about the other one
Step19:When it's fermented, it's fat
Step20:Boil the sugar water in the pot. Turn to the minimum heat after boiling. Put in the shellfis
Step21:Cook the opposite side first, then the front side. 30 seconds for each sid
Step22:Scoop u
Step23:On a baking tray. Ready to put in a preheated ove
Step24:180 degrees up and down. 20 minutes. Cover with tinfoil. I forgot to take a picture. Remember to cove
Step25:The color after baking is powder. Sprinkle sugar powde
Step26:Eat it with honey. The child will have a CD in a momen
Cooking tips:1. Add a glass of water to the fire dragon fruit juice. Then filter the juice. 2. The water content of the fire dragon fruit juice is 60% normally. But the fire dragon juice is thicker. So I added 160g. I experimented twice. The amount was just good. 3. When I put it into the oven, I need to cover it with tin foil. I forgot to take pictures. The powder can't be colored. 4. When the shell fruit is made, it's rose red. It's lighter after fermentation. It's baked out There are skills to make dishes that are lighter and pink.
