Chinese Food
Bright healthy fast bread -- oats and Kwai nuts
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In 1683, a baker in Vienna, Austria, made the first bagels with fermented dough. In the 1980s, because of the concept of healthy diet, the low-fat, low cholesterol and low fermentation of bagels were favored by nutritionists. I personally eat the crispy shell. It's very chewy. The more I eat, the more fragrant it is. It's not that soft bread. Some people hate it. Some people like it. -
Cooking ingredients
Cooking Steps
Step1:Knead all ingredients except butter together until the gluten expands and the surface is smooth.
Step2:Immediately average into four. About 40 g / piece. Relax for 5 minutes after rounding.
Step3:Roll the relaxed dough upside down into an oval shape.
Step4:Turn the top 1 / 3 down and press. Then turn the bottom 1 / 3 up and press
Step5:Fold the dough in half and press the seal tightl
Step6:Knead the noodles to about 20cm. Flatten one end with a rolling pi
Step7:Circle and put the other end on the battered doug
Step8:Wrap the dough with the flattened part and pinch the tightening par
Step9:Place the dough on a cloth lined baking pan. Let it ferment in a warm and moist place for 30 minutes.
Step10:Boiling sugar water - put water and sugar together. Bring to a boil. Put the fermented shellfish face down. Boil in sugar water for 30 seconds. Turn over and cook for another 30 seconds.
Step11:Drain the boiled bagels, sprinkle the oatmeal on the baking tray and put them into the preheated oven immediately.
Step12:Preheat the oven at 190 ℃. Middle layer. Heat up and down for 15 minute
Cooking tips:There are skills in making delicious dishes.
