Chinese Food
Nut, shell and fruit -- low fat and low sugar healthy bread
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The biggest characteristic of bagels is that they use boiling sugar water to slightly boil the dough before baking. After this step, bagels produce a special toughness and flavor. Fermentation time is short. Kwai is quite quick. There are many ways to eat them. They can be steamed, reheated or microwave heated. Cut it into two circles horizontally. Spread the jam or cream or seasoning sauce you like, and match with other fresh fruits and vegetables. You can also clip ham slices or chicken. It's more exotic.
Cooking ingredients
Cooking Steps
Step1:2.5G yeast is boiled with warm water. The warm water is within the total amount of water.
Step2:200 grams of high gluten flour can be added with 6 grams of sugar, 4 grams of vegetable oil or melted butter. Then add the melted yeast water to mix and form dough.
Step3:After the dough is formed, add 20 grams of chopped nuts. I used 10 grams of white sesame seeds and 10 grams of sunflower seeds. Knead for a while to mix the nuts and dough.
Step4:It can be kneaded into a flexible dough with a smooth surface. It is not necessary to use the hand mask.
Step5:Divide into four parts. Knead each part into round shape. Cover with plastic film and relax for 1520 minutes.
Step6:Take a small dough. It's dry and round. One side is long and the other side is thin.
Step7:Roll from the thick side. Hold the roll with your hand. It's a little tighter.
Step8:One end of the thin edge shall be pinched tightly at the joint of the roll to prevent cracking after fermentation.
Step9:Round the noodles with both hands and rub them to a length of 2628 cm.
Step10:One side is sharp, and the other side is flattened with fingers. The noodles circle. The flattened end can cover the sharp end.
Step11:Hold the joint tightly. Make a circle. If the length of noodles is less than 26 cm, the shell fruit can't become ring shape after fermentation and baking.
Step12:The four cones were shaped into rings in turn.
Step13:Put a bowl of hot water at the bottom of the oven to increase the humidity. Turn on the fermentation function for about seven or eight minutes and then turn it off. Close the oven door for fermentation for 30 minutes. Because most of the oven fermentation function temperature is high, so after a while can be turned off. Students with fermentation tanks can put it directly into fermentation.
Step14:The fermented shell fruit is slightly swollen. Be careful not to over ferment. The shell fruit does not need to ferment for a long time. Otherwise, the following operation will make the shell fruit wrinkle a lot. The oven can now start warming up.
Step15:Boil 50g white sugar and 750g water over a high heat. Then change to a low heat. Let the water boil a little. Put the bagels in water and cook for 30 seconds. Then turn them over and cook for another 30 seconds.
Step16:Pay attention to using a leaky spoon when pulling out. Never use chopsticks to clamp. It's normal that the surface of the bailed out shell is wrinkled. It's gone after baking.
Step17:Put the boiled shellfish in the preheated oven quickly. Bake at 170 ℃ for 15 minutes. The temperature of my oven is on the high side. You can adjust the temperature according to your temper. Some ovens may need 200 degree
Step18:
Step19:
Cooking tips:1. The nuts can be replaced with peanut chips, black sesame seeds or other relatively broken nuts. 2. The shell fruit needs sugar water to boil. The time should be well controlled. One side should never be more than one minute. The sugar water should not be over boiled. This is the key to whether the surface of the shell fruit is smooth or not. It's not easy to control if you do too much at one time. 3. The taste of Beiguo is a little dry and tough. It's almost sugar free and oil-free. Children's shoes that like to eat very Xuan soft bread may not be suitable. There are skills in making delicious dishes.
