Chinese Food
Bacon and cheese
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Beiguo is a kind of bread with low water content and chewy taste. Although the raw material is very simple, it will chew more and more. Because of the low moisture content of the dough, it will be more difficult for the dough to knead out the film by hand. It is recommended to use the chef's machine to beat the dough. Do not increase the amount of water at will. When the amount of water reaches a certain proportion, it is not a bagel.... after hitting it with the high-speed block of the chef to a certain extent, the dough is still very soft ~ and this formula does not need basic fermentation. Therefore, it can be finished within 2 hours from kneading to being out of the oven.
Cooking ingredients
Cooking Steps
Step1:All ingredients except butter are kneaded until smooth and then added with butter to continue beating the dough until it has good ductility.
Step2:Divide into 80g / piece. Roll and relax for 15 minutes.
Step3:The relaxed dough rolled into an oval shape
Step4:Fold down one-third on the top and up the botto
Step5:A little rolling and then laying Baco
Step6:Fold the dough in half and tighten i
Step7:Dough is about 25cm lon
Step8:Flatten one end with a rolling pin
Step9:Circle and put the other end on the flattened dough. Wrap the dough with the flattened part and pinch the mouth tightly. Ferment in a warm place for 30 minutes.
Step10:When the fermentation is about to end, start boiling the sugar water - put the water and sugar together. Boil until boiling. Put the surface of the fermented shell fruit downward. Boil in the sugar water for 30 seconds. Turn over and cook for another 30 seconds.
Step11:Drain the boiled bagels. Put them on a baking pan. Sprinkle with mozzarella cheese
Step12:Put in the preheated oven. 200 degrees. Middle layer. Bake for about 20 minutes.
Cooking tips:There are skills in making delicious dishes.
