Chinese Food
Whole wheat Berry
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The low oil and low sugar bagel bread is rich in wheat flavor. The more you eat it directly, the more fragrant it will be. It can also be made into various bagel sandwiches. It's healthy and delicious. It's worth trying. Recipes by@Eva Xiaojia
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:Put the dough materials other than butter into the mixing barrel of the cook machine. Turn on the low-level mixing to form a dough, and then turn to medium speed to continue kneading.
Step3:Knead until the dough is smooth, then add butter. Knead until the butter is low, then turn to medium speed and continue kneading. Knead until the extension stage.
Step4:Put the dough on the tray after it is round. Pat it flat.
Step5:Fermentation tank. Select 28 ° C temperature, 70% humidity, 60 minutes. Add water to the bottom water pan and humidify it. After preheating, it indicates that put the sound back into the fermentation tank for basic fermentation to about twice the size.
Step6:The fermented dough is slightly drained and divided into 9 equal parts. The dough is rounded and relaxed for about 15 minutes.
Step7:Roll the relaxed dough into an oval shape, turn it upside down and fold it inwards from 1 / 3 of the top to the bottom, and then fold it in half. Press the joint with the palm root, and then roll the dough into a long strip of about 25cm.
Step8:Use a rolling pin to flatten one end of the dough. Put the other end on the flattened dough. Wrap the flattened dough and tighten the joint.
Step9:Put the dough on a square oil paper with a side length of about 10cm. Drain the dough into the baking tray at intervals.
Step10:Fermentation tank. Select temperature 35 ° C, humidity 75%, time 30 minutes in advance. Add water to the bottom water pan and humidify it. After preheating, prompt the sound to put the dough behind it for secondary fermentation to about One point five Times the size.
Step11:Prepare sugar water at the end of fermentation. Add 1L water and 50g sugar in the pot. Boil until there are small bubbles on the edge of the pot and turn off the heat.
Step12:Put the fermented dough together with the oil paper into the sugar water pot for boiling in several times. Tear off the oil paper at the bottom. Turn over the dough with the help of a scraper after 30 seconds. Cook for another 30 seconds. Take out the dough with the help of a scraper after cooking. Drain the water and put it in the baking tray with the oil cloth at intervals.
Step13:Sprinkle oatmeal on the surface of the dough.
Step14:Hot air electric oven. Preheat 180 degrees in advance. Put the baking tray in the middle layer. Bake for about 20 minutes.
Step15:After baking, the bread is out of the oven immediately. Take out the baking tray and put it on the grid to cool.
Cooking tips:1. Due to the different water absorption of each flour, do not add the liquid at one time. Please adjust it according to the dough state. 2. Use the commercial fermenter to ferment. The constant temperature and humidity space of the fermenter makes the dough wake up properly. The state of the finished bread is better. 3. The dough must be relaxed in place during shaping, and the rolling length should be about 25cm. If the relaxation is not enough or the rolling is not long enough, the hole in the center of the bagel will not be obvious enough. 4. When the sugar water boils to bubble, turn to low heat. Don't boil until it boils. Otherwise, it is easy to burn the dough too well or the skin is too wrinkled. It is normal to have a small amount of wrinkles on the surface of the cooked dough. Take out the cooked dough carefully to avoid breaking. It can be assisted by a rubber shovel or scraper. 5. Preheat the oven before cooking the dough. Bake the dough in the oven in time after cooking. Do not leave for too long to avoid serious shrinkage of the dough. 6. The baking temperature and time are for reference only. Please adjust it according to the actual situation.
