Cooking Steps

1. 

   Step1:Today is the summer heat. It's better to barbecue. So I bake the bagels at home. A lot of times. A lot of things are like this - the more you think about it, the more you dare not let it go; like bagels. This kind of round and fat life-saving bread needs to be cooked before it enters the oven. This process has always left me wondering - will the dough boil? Will the cooking be so soft that it can't be fished out at all? Will it become rotten when it is put on the baking tray? Every time I want to be a Bago, I will imagine the shape of the lifebuoy. So that making this kind of thing has become an impossible mission for me. To this day. Today, the outdoor temperature is as high as 38 degrees. But I suddenly think it's time to challenge Baguo. In fact, it's because an old face in the refrigerator has to be used up. Looking at the prescriptions of several fruits, the water content was as low as 5055%, lower than the old 64%. So the water consumption was adjusted. When adjusting the water consumption, it is also considered that the whole wheat flour with high water absorption is added. If the whole wheat flour with high gluten is used, another 10g of water can be reduced. After cooking, we know that the cooked dough not only doesn't become rotten, but also becomes firm. When it's fished out with a hedge, it's all touching.

2. 

   Step2:Formula: 380g old flour (230g flour, 145g water, 3G salt, 2G yeast, kneaded the day before and refrigerated the night before) 205g high gluten flour, 40g salt, 3G yeast, 2G water, 120g butter, 12g boiled bagel water, 1000g boiled bagel water, 50g white granulated sugar (only 20g sugar is not enough, the result is slightly light colored). The weight of a single dough is 190g, and the temperature of 165G finished product is 200 degrees. 2025 minutes. (because the sugar concentration is not enough and the color is too light. I roasted it for 30 minutes, resulting in a little dry and hard surface.

3. 

   Step3:I didn't take a step map. There are many recipes for making bagels. I won't write the steps one by one. Just write down the useful Tips-1. Cut the silicone paper into squares that are one circle larger than the formed bagels. Put the bagels on the silicone paper for fermentation. It is easier to take when cooking the dough. It helps to keep the shape when entering the water. 2. Cook for 30 seconds on one side. Remove the silicone oil paper after turning over. 3. Take out the cooked dough with the hedge and put it directly on the baking tray paved with the baking cloth. 4.