Chinese Food
Sprouting little fat rye whole wheat Beiguo (with cooking techniques)
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Bagels belong to hard bread. The dough organization requirements are not as high as toast. Fermentation is also a fermentation. So it's OK to squeeze a little time to make breakfast in the morning. Fresh out of the oven is better. 28 * 28cm three energy gold plate. 5 little fat people. [please read the tips before making. 】Tips - after repeated tests, several failures and adjustments. If you want to bake the shell fruit, it will be smooth and wrinkle free. After fermentation, you need to use less hands to contact the dough. So when fermentation, you need to use oil paper to pad it. When you take it to boil, you only need to carry oil paper on both sides. It doesn't matter if we cook the oil paper together. Don't we often use it to directly touch the dough and cake paste when baking? When boiling inside out, the oil paper will fall off automatically and can be removed immediately. In addition, the sugar water for cooking the bagel can't boil all the time. Although it will expand after baking, it will turn into bitter melon face after the big fire. So when the water boils, keep the small fire boiling gently
Cooking ingredients
Cooking Steps
Step1:Mix all dough materials. Knead into dough, add butter. Knead to expansion stage. Divide into 80g portions. Knead. Cover with plastic wrap and relax for 10 minutes.
Step2:Each dough is rolled with a rolling pin to form a long oval shape.
Step3:Turn over. Fold the two long sides to the middle. Press the joint tightly on each side to avoid big air hole.
Step4:Fold it in half again. Tighten the joint. Rub it a little longer. If the middle circle hole is bigger, rub it longer. If you want to make a cute fat circle, rub it shorter.
Step5:Seam up. Roll out 3cm at one end.
Step6:Roll out one end and wrap the other.
Step7:Squeeze the seams a little.
Step8:Put them on the cut 5 small oilpaper, cover with plastic film, and ferment for 30 minutes.
Step9:Boil sugar water in the last few minutes of fermentation. Preheat the oven 200 degrees. Boil the syrup and then reduce the heat. The water is slightly open. Put the oil paper on both sides. The oil paper is put down to the surface. Cook on both sides for 30 seconds.
Step10:When turning over, you can just take out the oilpaper.
Step11:Take out the drip control. Put the oil paper side down on the baking tray. Sprinkle the decorated oatmeal immediately when the surface is wet.
Step12:Bake in the middle of the oven for 15 minutes.
Cooking tips:After repeated tests, several failures and adjustments, it is necessary to use less hands to touch the dough after fermentation, so when fermenting, you need to use oil paper to pad it. When cooking, you only need to hold oil paper on both sides. It doesn't matter if we cook the oil paper together. Don't we often use it to directly touch the dough and cake paste when baking? When boiling inside out, the oil paper will fall off automatically and can be removed immediately. In addition, the sugar water for cooking bagels can't boil all the time. Although it will expand after baking, it will turn into bitter melon face after the big fire. So after the water boils, keep the small fire boiling gently. There are skills in making delicious dishes.
