Chinese Food
Bagels, low-fat version of boiled bread, make your breakfast delicious without meat.
(164728 views)
At first glance, it seems like a fresh and refined doughnut. But when you eat it, you will find that soft doughnuts can't be compared with the like. As the only bread that needs to be boiled before baking, bagel not only has a unique strong taste, but also has a distinguished historical experience. It is also favored by nutritionists for its low fat, cholesterol and fermentation.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Materials other than butter are weighed together and stirred
Step3:After stirring to form a coarse film, add butter and carry out the final stirring
Step4:Stir to form a smoother film
Step5:Put it into the container and cover it with plastic film for one-time fermentation
Step6:About twice the original volume of fermentation
Step7:Stick a hole in the flour with your finger. There is no rebound. That is to verify that the dough is fermented in place
Step8:50 g for each split dough
Step9:Round the dough. Cover with plastic wrap and relax for 15 minutes
Step10:Roll the dough into a tongue
Step11:Roll up from top to bottom. Tighten the bottom
Step12:Roll one end into a sheet
Step13:One section of the sheet wraps the other end of the dough
Step14:Tighten the interface and put it on the oilpaper
Step15:Put on the baking tray. Make the final fermentation
Step16:The fermentation is twice as large. Take it out and boil it for 30 seconds on both sides of boiling water
Step17:Put it into the oven for baking. Heat 180 ℃ / lower 200 ℃. Bake for 20min
Step18:Special chewiness
Step19:Breakfast can be more plentiful.
Step20:Another close-up.
Cooking tips:1. Using whole wheat flour to make bread does not need to rub out glove film; 2. It needs to be boiled in water. It can be fermented about twice as large; there are skills to make delicious dishes.
