Chinese Food
Mini bagel
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At first, I saw a bakery called bagel in the street. I thought it was bagel's specialty store. So I ran over and found that it had nothing to do with bagel. I didn't even see the shadow of bagel in it. I was fooled again. Why do I say again? It's because it's not the first time I've planted it. Once I bought some so-called bagels from a West Point store. Once I bit them down, I knew that apart from their looks, they could not stand up to each other at all. The whole doughnut. How tough is it? So now, I have a question - this is a small doughnut like bun. Since it is so popular in the United States and even the world, how can it not be popular in China? Let's make some bagels ourselves. Although it's not so authentic, it's not fooling at all. —————
Cooking ingredients
Cooking Steps
Step1:Knead all the materials into a dough. Put it on the chopping board and knead for about 10 minutes. Knead until the dough is smooth. (no need to knead to the expansion stage). After fermentation at 27 ℃ for 1 hour, exhaust gas and divide into 8 parts.
Step2:Split the dough. After 15 minutes, take a dough, press flat and roll it into an oval shape.
Step3:Roll up the ellipse along the longer side. Be careful when rolling.
Step4:After the roll is finished, rub it on the chopping board a little longer and grow into strips. Shape one end of the long strip into a sharp shap
Step5:Flatten the other end of the strip.
Step6:Cover the sharp end with the flat en
Step7:Squeeze the shut-in tightly. Make the dough round.
Step8:Ferment for 20 minutes at about 30 ℃.
Step9:Boil 50g sugar and 500g water. Turn down the heat. Put the fermented dough into the pot. Cook for 30 seconds on both sides.
Step10:When it's done, pull it out, drain the water and put it on the baking tray. The surface can be decorated with some sesame seeds, nuts, etc. Then put it in the preheated 210 degree oven. Bake for about 15 minutes.
Step11:There are four flavors of Beiguo in the picture - original Beiguo, pumpkin seed renbei, white sesame Beiguo and thyme Beigu
Cooking tips:1. The authentic way of Beiguo is to cook it in maltose water after the dough is shaped and slightly fermented to create a tough texture and shiny surface. But since maltose is not very good to buy, this recipe is replaced by sugar water. If you have maltose, you can make maltose water according to the ratio of maltose water = 1-5. 2. Traditional bagels, even for various flavors and fillings, are limited to decorative surfaces. They should not be kneaded into dough. 3. I made Mini bagels. The dough of this formula can also be divided into 4 parts to make normal sized shellfish. 4. Bagels are ready. Eating is a problem. In fact, the simplest way to eat is to directly pick up your paws, put the shellfish into your mouth and chew. But if you want to do something about it, here's a sauce that goes best with bagels. 5. The simple taste of bagels makes it very suitable for all kinds of fillings
