Chinese Food
Pumpkin and shellfish
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Cooking ingredients
Cooking Steps
Step1:Add 150g of high gluten flour, 100g of low gluten flour, 80g of pumpkin mud, 10g of sugar, 10g of salt, 4G of water, 60g of yeast Two point five G into the mixing tank. Stir to the gluten expansion stage.
Step2:Add the butter to the dough. Continue to knead until the butter is completely absorbed by the dough.
Step3:Divide the dough into 6 pieces. Relax for 5 minutes.
Step4:Mix cream cheese and sugar. Beat smooth with the eggbeater. Set aside.
Step5:Roll the dough into a long oval shape, put cheese stuffing in the middle, roll it into a roll, and roll it into a thin strip of 25cm in length.
Step6:Use a rolling pin to roll the head of the noodles into pieces, and then surround the tail. Wrap the pieces around the tail and stick them into a ring.
Step7:The baking tray is padded with gauze for steaming. Put the ring shaped shellfish on the cloth. Ferment in a warm and humid place for about 30 minutes until the volume expands One point five Times.
Step8:After fermentation, preheat the oven 200 degrees.
Step9:Put 1000 grams of water and sugar in the pot. Boil and put in the fermented Beiguo. Cook for 1 minute. Turn over the noodles in the middle. Cook well and take out. Control the dry water and drain into the baking tray.
Step10:Start baking. Put the baking tray in the middle of the oven. Bake for about 20 minutes.
Cooking tips:1. The biggest characteristic of bagels is to boil the dough with boiling water before baking. After this step, the shell fruit has a special toughness and flavor. The outer skin is crisp and the inner part is chewy. 2. When the shell fruit is fermented, it should be placed on the gauze of the steamer to prevent it from sticking, so as to avoid deformation when it is cooked. 3. After the shell fruit is cooked, drain the water and send it to the oven for baking immediately. 4. The water content of pumpkin puree determines whether to adjust the amount of water added. There are skills in making delicious dishes.
