Chinese Food
Original bagel sandwich
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Spring has come. Will summer be far behind? Want to enjoy delicious food and also enjoy thin? Then try this bagel bread. It's low in oil, sugar and cholesterol. It's full. Simple and good-looking. Nutritious and delicious. Although it has an ordinary appearance, it is a variety of Beiguo. You can create different tastes through the collocation of different ingredients. For example, this kind of Beiguo sandwich. Use the original Beiguo. Cut the middle of the Beiguo horizontally. Add the loose egg, bacon, cheese and green vegetables. The crispy Beiguo, the attractive loose egg. The heated cheese is slightly soft, simple, beautiful, nutritious and delicious.
Cooking ingredients
Cooking Steps
Step1:Blanching should be done well in advance. Add boiling water to flour. Mix well. Cool.
Step2:Add flour and water into the cook machine. Mix until there is no dry powder. Cover and hydrolyze for about 30 minutes.
Step3:Add the dough materials other than butter to the hydrolyzed dough. Turn on the low-level mixing to form a dough, and then turn to medium speed to continue kneading. Knead until the dough is smooth, and then add butter. Turn to medium speed to continue kneading after the low-level kneading. Knead until the gluten has a very elastic expansion stage.
Step4:Divide the dough into about 80g each. Knead and relax for about 15 minutes.
Step5:Flatten the relaxed dough, turn over the dough and fold it inwards from 1 / 3 of the top to the bottom, then fold it in half, press the joint with the palm root, and rub it into a short round strip. After the dough is preliminarily shaped, rub it into a long strip of about 25cm. 1
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Step9:Flatten one end of the dough. Put the other end on the flattened dough. Wrap the joint with the flattened dough. Tighten it. The joints are all at the bottom. After turning over, sort it into a beautiful circle. 1
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Step11:Put the shaped dough on the cut square oilpaper. Drain the dough into the baking tray at intervals.
Step12:Cf100a fermentation tank. Select 30 ℃ in advance, 75% humidity, 30 minutes. Add water to the bottom water pan and humidify it. After preheating, it indicates that put the sound back into the fermentation tank for secondary fermentation to about 1 times the size.
Step13:Prepare sugar water at the end of fermentation. Add 1L water and 50g sugar in the pot. Cook until there are small bubbles on the edge of the pot. Turn off the heat. Control the temperature to about 85 degrees. Put the fermented dough and oil paper into the sugar water pot for boiling. Tear off the bottom oil paper for 30 seconds, turn the dough over with a scraper. Cook for another 30 seconds.
Step14:Take out the cooked dough with the help of a scraper. Drain the water on the airing stand. Then put the dough in the baking tray with oilcloth at intervals.
Step15:Cossco750 intelligent oven. Preheat it by 230 degrees in advance. After the sound prompt is completed, put the baking tray into the middle layer. Adjust the temperature to 230 degrees in advance, 200 degrees in advance. Bake for about 15 minutes
Step16:After baking, the bread can be simmered for a few minutes and then put out of the baking tray and put on the rack to cool.
Step17:Prepare sandwich material - fry in a multi-purpose pa
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Cooking tips:1. The scalding materials can be made more at one time. The rest can be stored in cold storage. They can be used up within 3 days. 2. If there is no Lubang seed, it can be replaced by hot seed or other kinds of flour, but the flavor will be different. 3. Due to the different water absorption of each flour, do not add the liquid at one time. Please adjust it according to the dough state. 4. Use cf100a commercial fermentation tank to ferment. The constant temperature and humidity space of the fermentation tank makes the dough wake up properly. The state of the finished bread is better. 5. The dough must be relaxed in place during shaping, and the rubbing length should be about 25cm. If the relaxation is not enough or the rubbing is not long enough, the hole in the center of the bagel will not be obvious enough. 6. When the sugar water boils, turn to a small heat. Do not boil it until it boils. The temperature should be controlled at about 85 degrees. The cooking time should be controlled at 2530 seconds per side. If the temperature of the sugar water is too high or the cooking time is too long, it is easy to burn the dough too well or the skin is too wrinkled. It is normal to have a small amount of wrinkles on the surface of the cooked dough
