Original bagel sandwich recipe-Chinese Food-best chinese food recipes-cooking food

Step3:The hydrolyzed dough is added with dough materials other than butter. 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 medium speed to continue kneading after the low-level butter kneading. Knead until the gluten has a very elastic expansion stage

Step4:The dough is divided into about 80g each. Knead and relax for about 15 minute

Step5:Flatten the relaxed dough, turn it upside down 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 twist it into a short round strip. After the initial shaping of all dough, twist it into a long strip of about 25cm

Step6:Flatten one end of the dough. Put the other end on the flattened dough. Wrap the interface with the flattened dough. Tighten it. The interface is at the bottom. After turning the dough over, sort it into a beautiful circle

Step7:Put the dough on the cut square oiled paper. Drain the dough into the baking tray at interval

Step8: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

Step9: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 ℃. Put the fermented dough together with oil paper into the sugar water pot for boiling

Step10:Tear off the oil paper at the bottom and turn it over with a scraper for 30 seconds. Cook for another 30 second

Step11:Take out the cooked dough with the help of a scraper. Drain the water on the airing stan

Step12:Then place the dough in a greased baking pa

Step13: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

Step14: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

Step15:Prepare sandwich material - pan fry eggs and ham slice

Step16:Mix the sesame paste and salad sauce in the proportion of 1-

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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. 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. 6. When the sugar water boils to bubbles, turn to a small heat. Do not boil until boiling. The temperature is controlled at about 85 degrees. The cooking time is controlled at 2530 seconds per side. If the temperature of the sugar water is too high or the cooking time is too long, the dough is easy to be too hot or the skin is too wrinkled. The cooked dough has a little wrinkle on the surface