Fast production. No need to film. It's the bread with low fat and good taste recipe-Chinese Food-best chinese food recipes-cooking food

Fast production. No need to film. It's the bread with low fat and good taste

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Why would I recommend you to make bagel? Because. It saves time. This formula. Do not need to knead to film. Do not need to carry out basic fermentation. If you are quick, you can do it in an hour and a half. But it's also very low-fat and low sugar. It's also very different from other bread. The process of making bagels is different from that of ordinary bread. It needs to be cooked in sugar water before baking. It's this step that makes it chewy. I like making onion and shellfish very much. The smell of onion is very obvious in the shellfish. It has a unique flavor. You can also omit onions to make the original. At the same time, you can also add black sesame, nuts, chopped rosemary and other ingredients to the dough to make different flavors. All in all, I recommend you to have a try. [onion and shellfish] (reference component - 4 pieces)

Cooking ingredients

high gluten flour:200g

butter (or vegetable oil):4G

fresh onion:75g

Cooking Steps

Step1:First, cut the fresh onion into pieces.

Step2:Spread the chopped onion in the greased paper baking tray. Put it in the preheated oven at 170 ℃ and bake for about 15 minutes. Bake out the surplus water in the onion. Cool the roasted onions. ★ onion has a large water content. If it is kneaded directly into the dough, the water will easily affect the texture of the dough, so it needs to be slightly dried in advance. ★ omit the onion. You can make the original Beiguo.

Step3:Put all the ingredients (except chopped onions) in the mixing basin of the chef's machine. ★ dough kneading time is short. In order to make yeast mix more evenly, dry yeast can be boiled with warm water (in the formula component) in advance.

Step4:It can be kneaded by hand. It can also be kneaded by the chef. Using the reference time of Chef - G1 model, 6 gears, 6 minutes. A5 / A6 model, 2 gears, 8 minutes. It becomes a very smooth and elastic dough. ★ there is no chef machine. If you knead the dough by hand, rub it vigorously and fully for more than ten minutes until it becomes a smooth and elastic dough. ★ this formula doesn't need to be rubbed until the mask comes out, but it is also necessary to ensure that the dough is smooth and full of elasticity (if you knead the dough by hand, please also knead it as much as possible for a while). ★ usually when making bread, in order to avoid the influence of grease on the formation of gluten, we will drain the oil later. However, the amount of oil used in this formula is very small, so the effect of adding it directly at the beginning is not great.

Step5:After kneading, add chopped onions. Knead with your hand for a while. Knead the onion into the dough. Then knead for 1 minute with the first gear of the chef until the onion is evenly distributed in the dough. ★ the onion is soft, and the bagel dough is harder than the common sweet bread dough. So don't stir them directly with the chef. It's difficult to knead the onion into the dough. First use your hands to crush the onions into the dough. Then use the chef's machine to help knead them.

Step6:The dough is evenly divided into 4 parts. Knead. Cover with plastic wrap or damp cloth and relax for 15 minutes.

Step7:Take a loose dough and roll it out on the chopping board.

Step8:Then roll it up as shown. Pay attention to rolling.

Step9:After rolling it into thin strips, rub it with your hands to make it longer and thinner. The length should be more than 25cm. ★ if you want to make sure that a good bagel is circula