Chinese Food
Cranberry Berry
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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. The biggest feature of bagels is to boil the dough with boiling water before baking. After this process, the fruit has a special toughness and flavor. They can be steamed, reheated or microwave heated. Cut it into two circles horizontally. Spread the jam or cream or seasoning sauce you like. Match with other fresh fruits and vegetables. Of course, you can also add smoked ham or chicken. It's more exotic. The polish method of cold storage used this time can be used directly. There's no oil in it. I made six small bagels in the picture. Each one is about 66g
Cooking ingredients
Cooking Steps
Step1:Mix all Polish materials, ferment at room temperature for half an hour and refrigerate for more than 12 hour
Step2:Well fermented Polish species. Small bubbles on the surfac
Step3:Blanch cranberries in hot water in advance. Absorb water. Cut them into small pieces. Set asid
Step4:Put all the ingredients except Cranberry into the chef's machine and noodle
Step5:Knead into a smooth and delicate dough. It's not necessary to produce a fil
Step6:Add chopped cranberrie
Step7:Knead the dough at low spee
Step8:Knead the dough and weigh it evenly and divide it into 5 parts. Wake up for half an hour. ◆ my dough weighs about 400g. Divide it into 66g each. If you don't have time, you can go straight to the next step without waking up. Bagels are low fermentation bread
Step9:Take a dough and roll it ou
Step10:Turn it over and roll it again. Press it thin on one sid
Step11:Right to left ⬅️ Roll up. Into thin strip
Step12:Close up. Press the bottom thi
Step13:Form a circle. Close up and hold it dow
Step14:Operate the remaining dough as well. Put them on the oilpaper for fermentation (oilpaper is for easy access when boiling sugar water). Ferment for half an hour under 32 ℃ humidity. It is about 1.52 times larger
Step15:Boil 60 grams of sugar and 1 liter of water to a small bubble state. Put in the bagel. Quickly extract the oil paper. Cook for 30 seconds (20 seconds, 40 seconds doesn't matter
Step16:Turn over quickly and cook for another 30 seconds (picture shows the back of the shell fruit after turning over
Step17:Drain the water and put it back in the baking tray (without touching the baking tray). Put it in the middle and lower layers of the preheated oven and bake at 200 ℃ for 20 minutes (I covered the tin paper when I was 10 minutes. Set the heat to 170 ℃ and keep the fire unchanged
Step18:Coming ou
Cooking tips:Different flour has different water absorption. Different ovens have different temperaments. You can flexibly control the cranberry to be dried with boiling water. Then you can cut it. It's too big to be kneaded into the dough baking pan. I use a three energy 35 * 25cm non stick square baking pan. You must use a non stick baking pan... It can be frozen at room temperature or sealed. Frozen for about a month. Before eating, take it out and bake it with water for 5 minutes. It's good for cooking.
