Chinese Food
Blanching whole wheat Beiguo
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The first time I eat bagels, I like them very much. They have a tough skin. Some have a solid heart and some have a soft heart. The more they chew, the more fragrant they are. It can also make sandwiches, spread jam and so on. Low oil, low sugar and low calorie. It saves bakers.
Cooking ingredients
Cooking Steps
Step1:Polish yeast head material is mixed to dry powder free preservative film, sealed and fermented at room temperature for one hour, refrigerated and fermented in the refrigerator for 1214 hours, and then mixed to dry powder free. Cool the rear lid preservative film, refrigerated in the refrigerator for 1216 hours, and then take out Polish yeast head and whole wheat scald seeds the next day. Mix other materials except yellow oil. Beat the dough until smooth with a flour beater. Add butter and beat to extend serration Basic fermentation for 40 minutes. Segmentation, rolling, relaxation for 15 minutes. Shaping, relaxation for 30 minutes. 1000 grams of water A kind of Boil 50g sugar. Blanch both sides of the bagel for 30s. Bake in the oven after leaving the pot. Heat up 215 in the household oven, and then heat down 175 ℃ for 1516 minute
Cooking tips:There are skills in making delicious dishes.
