Chinese Food
Bagel bread
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It is said that in the ancient Christian society, the round bread (the round pasta in the ancient sarcophagus paintings of bishops) was the earliest predecessor of Baguo. Later in 1683. A baker in Vienna, Austria, paid homage to the emperor of Poland's rescue of Austria from the invasion of Turkey by making the first bagels with yeast fermented dough. In the early 1960's, the bakery industry was maturing. Machines could replace a large number of people. The guild monopoly was broken. So the Jewish doughnut, which originated in New York, began to spread all over the United States. Since then, the concept of healthy diet has become the mainstream of the future in the 1980s. Therefore, the low-fat, low cholesterol and low fermentation of bagels have been favored by nutritionists. It can be seen everywhere in the streets of New York City. It is extremely popular. Today, Bagot is no longer just a common breakfast for Jews. It is a popular breakfast without race. It has become one of the favorite pasta foods for many people all over the United States. By 19 A.D
Cooking ingredients
Cooking Steps
Step1:High gluten flour, sugar and sal
Step2:Yeast is stirred with warm water and boile
Step3:Put the yeast water into the mixed dry powder. Mix wel
Step4:Knead into a preliminary doug
Step5:The next task is left to the chef. Start the chef and beat it at a low speed. Form a smooth dough and add butter. (I knead it for about 20 minutes here; knead it for 10 minutes until it is smooth. Then add butter and knead it for another 10 minutes
Step6:After the formation of such a film, it will be OK. Because the water content of the berry is less, it can't pull the glove film
Step7:Divide into 6 equal parts. Cover with plastic wrap and wake up for 15 minute
Step8:Let's cut the baking paper into six squares of the same size before we wake up
Step9:In the shape of a tongu
Step10:Fold the upper 3 / 1 to the middl
Step11:Fold up 1 / 3 of the lower part. Pay attention not to leave any seams or there will be small pores. The inner organization will not look good
Step12:Up and down togethe
Step13:First rub the long strip, then thin it while flattening it and rolling it fla
Step14:Form a circle. Hold the other end. Tighten the mout
Step15:Put it on the freshly cut baking paper; put it in the oven for fermentation, or at room temperature; let it ferment at about 40 ℃ for 30 minutes
Step16:Prepare a pot of water in advance before fermentation. Add a proper amount of white sugar into the water. Put about 50g of white sugar into 1L of water. Cook until it boils slightly
Step17:Throw in the paper and cook for 30 seconds, then turn it over and cook for 30 seconds. When turning over, just pull the corner of the paper and turn it over. The water here is kept on a low fire. At the same time, preheat the oven at 200 degrees
Step18:Drain the boiled dough and put it directly into the baking tray. Put it into the oven and bake it for 15 minutes before it comes out. My 28cm * 28cm baking plate can only bake 5 noodles. You can enlarge the baking plat
Step19:It's baked. It's very chewy
Step20:It's a perfect breakfast to cut and put in your favorite side dishes
Step21:Finished product drawin
Cooking tips:Read all the steps first, and then start to do it. In this way, you won't get the wrong step. You can start boiling sugar water with about 5 minutes left in the fermentation process. When you boil the dough, you can keep the water slightly boiling and make the dishes delicious.
