Chinese Food
Chocolate bagel
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Why do so many people like chocolate bagels? Because the taste of bagels is really super. The surface layer is a bit q-shaped. The middle solid layer is soft bread. With some chocolate embellishment, the more you chew, the more fragrant it is. This is the charm of chocolate bagel.
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 fresh yeast, scalding seed and Lubang seed to the hydrolyzed dough. Turn on the low-level stirring to form a dough, then turn to medium speed to continue kneading. Knead until the dough is smooth, then add butter. Turn to low-level kneading, then add salt. Turn to medium speed to continue kneading. Knead until the gluten has a very elastic expansion stage.
Step4:Add the cocoa powder paste and high-temperature chocolate beans which are melted with equal amount of milk and knead evenly.
Step5:Divide the dough into about 80g each. Knead and relax for about 15 minutes.
Step6:Flatten the loose dough, fold it inwards from 1 / 3 of the top to the bottom, and then fold it in half. Use the palm root to compress the joint, and twist it into a short round strip
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Step10:After the dough is preliminarily shaped, it is rubbed into a long strip of about 25cm.
Step11:Hold the two ends of the dough, twist them into a twist shape, and then press one end flat. Put the other end on the flattened dough. Wrap the joint with the flattened dough, and then press it tightly. The joints are all at the bottom. Turn the dough over and make it a beautiful circle. 1
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Step14:Put the shaped dough on the cut square oilpaper. Drain the dough into the baking tray at intervals.
Step15: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.
Step16:Prepare sugar water at the end of fermentation. Add 1L water and 50g maltose in the pot. Cook until there are small bubbles on the edge of the pot, turn off the heat and control the temperature at about 85 ℃. Put the fermented dough together with the oil paper into the sugar water pot for boiling in several times. Tear off the oil paper at the bottom for 30 seconds, turn over the dough with the help of a scraper. Cook for another 30 seconds.
Step17:Take out the cooked dough with the help of a scraper. Drain the water on the airing stand. Then move the dough into the baking tray with oilcloth.
Step18:Cossco750 intelligent oven. Preheat the oven 230 degrees ahead of time. After the sound prompt is completed, put the baking tray into the middle layer. Adjust the temperature to 230 degrees on the fire, 200 degrees on the fire. Bake for about 15 minutes.
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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. 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. 5、 When the sugar water boils to a small bubble, it will be heated on a low heat. It does not need to boil to boiling. The temperature is controlled at about 85 ℃. The boiling time is controlled at 2530 seconds for each side. If the temperature of the sugar water is too high or the boiling time is too long, the dough is easy to be too cooked or the skin is too wrinkled. It is normal to have a small amount of wrinkles on the surface of the cooked dough. Be careful when taking out the cooked dough to avoid breaking it. It can be assisted by a rubber shovel or scraper. 6. Preheat the oven before cooking the dough
