Chinese Food
No egg version, no steaming, whole wheat bagel, egg allergy, baby's supplementary food
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My baby is allergic to chicken protein. Every time I see other kids eating bread outside, I look straight at them. So I made this egg free version of bread by myself. And I changed it to the way of steaming. I'm afraid the kids can't stand the fire in the oven...
Cooking ingredients
Cooking Steps
Step1:Put all the materials into the kneading tank of the chef (put the liquid first, then the flour, and finally the yeast, salt and sugar; remind me that the yeast, salt and sugar must be opened separately
Step2:Turn on the first or second gear of the chef's machine to knead the flour into a ball. I use the chef's machine of ACA North America electric appliances. Continue kneading for 10 minutes in the second gear. At this time, the dough should be soft and smooth (because it is oil-free, plus whole wheat, so there is no need to make a film. The dough can be soft and smooth
Step3:Cover the whole dough with plastic wrap and put it into a pot and ferment it to twice the siz
Step4:Take out the fermented dough and add the jujube granules. Knead the jujube granules into the dough by hand. After this process, the exhaust is completed
Step5:Evenly divide the dough into 10 parts. Round the dough and loosen the plastic wrap on the back cover for 10 minutes
Step6:Take a loose dough and rub it into a long strip. One end is small and the other end is big. Press the big end flat. Then take the small end and wrap it around and squeeze it
Step7:Make it into a shape of a bagel. You can also omit the above step. Directly flatten the dough. Poke a hole in the middle with your finger
Step8:After all shaping, put them into the steamer for secondary fermentatio
Step9:Steam in cold water for 15 minutes. Turn off the heat and simmer for 35 minutes. Open the lid.
Cooking tips:It's hot. There are two points to pay attention to - one is to choose ice liquid and noodles. The chef's kneading will raise the temperature of the noodles, which will cause the unfinished fermentation of the kneading noodles to start. It will affect the taste of the finished products; the other is to leave 1020 minutes for relaxation before dough shaping. Here again, I will talk about how to check whether the dough is finished at the first time - stick dry flour with fingers and poke a hole in the dough. If the hole does not retract and the dough does not collapse, the fermentation is finished. There are skills in making delicious dishes.
