Chocolate bagels recipe-Chinese Food-best chinese food recipes-cooking food

Step4:Add fresh yeast, scalding seed and Lubang seed to the hydrolyzed dough. Turn on the low-level stirring 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 low-level kneading, and then add salt. Turn to medium speed to continue kneading. Knead until the gluten has a very elastic expansion stage

Step5:Add the cocoa powder paste and high temperature chocolate beans which are melted with equal amount of milk. Knead evenl

Step6:Divide the dough into about 80g each. Knead and relax for about 15 minute

Step7:Flatten the loose dough, turn it over and fold it inwards from 1 / 3 of the top to the bottom, and then fold it in half. Use the palm root to press the joint tightly and form a short round strip

Step8:After all dough is preliminarily shaped, knead it into a long strip of about 25c

Step9: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 joint is at the bottom. Turn it over and make it a beautiful circle

Step10:Put the dough on the cut square oiled paper. Drain the dough into the baking tray at interval

Step11:Cf100a fermentation tank. Select 30 ℃ in advance, 75% humidity. Time: 30 minutes. Add water to the bottom water pan and humidify it. After preheating, it prompts that put the sound back into the tank for secondary fermentation to about 1 times the size

Step12: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 it over with the help of a scraper. Cook for another 30 second

Step13:Take out the cooked dough with the help of a scraper. Drain the water on the airing stan

Step14:Then move the dough interval into the greased pa

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:The baking is over. The bread can be stewed for a few minutes before it comes out of the oven. After it comes out of the oven, remove the bread from the baking tray and put it in the ove

Step17:

Step18:

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. Dough must be relaxed in place during shaping, and the length of rubbing 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, 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. 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 dough before cooking