Original Beiguo recipe-Chinese Food-best chinese food recipes-cooking food

Original Beiguo

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It's a kind of bread I like very much. It's simple ingredients, low oil and sugar. It's also very healthy. It's a very suitable bread for breakfast. The recipe comes from @ Shuai chef. It can make 5 Beiguo. To make whole wheat, replace the flour in the recipe with whole wheat flour. I made 50 grams of whole wheat flour once. But the amount of whole wheat flour should not exceed 20% of the total flour. Not bad.

Cooking ingredients

high gluten flour:250g

water (for shellfish):1000g

sugar (used to cook shellfish:50g

Cooking Steps

Step1:Prepare flour, water and sugar. Simply mix and knead.

Step2:Put it into a fresh bag and keep it still for 1 hour. Because the dough just kneaded is relatively hard. It is difficult to knead it in the toaster. So after standing for 1 hour to form the dough, the dough will become softer.

Step3:This is the state of the dough after standing for 1 hour. It can pull out the thicker film.

Step4:Put the dough into the bread machine. Add salt and knead evenly. Mix the dry yeast with a little water to form the wet yeast and add it into the dough. After the yeast is kneaded evenly, add butter. Knead until the thick film can be pulled out. Do not rub to glove film.

Step5:After 15 minutes of relaxation, the dough is evenly divided into 5 parts. After that, the dough is kneaded and the film is covered for 30 minutes

Step6:Flabby dough is flattened and rolled into a tongue shape from the middle to both sides. If the dough is rolled open and retracted, it is not in place. Continue to relax for a while and then reshape.

Step7:Flip. Fold in both sides. Press the joint by hand. Then fold in half again from top to bottom. Press the joint tightly with the palm of your hand. Close the joint tightly. Otherwise, it is easy to crack when baking.

Step8:Knead it into a long strip of 2630 cm. Flatten one end, roll it thin, put the other end into it, wrap it and squeeze it tightly. Also pay attention to the closing part must be glued. Otherwise, it is easy to crack when baking.

Step9:It's a well shaped bagel. Put it on the oilpaper slightly larger than the bagel. It was fermented for 3540 minutes at 30 ℃ and 75% humidity. This process doesn't need to be fermented to twice the size. It's OK to make the bagels a little bigger. Pay attention to avoid over fermentation.

Step10:1000g water. 50g sugar. Boil until there are small bubbles at the bottom of the pot. About 90 degrees (the water does not need to be boiled) put in the fermented Beiguo (pick up the oil paper to put in the water. The oil paper will automatically separate from the Beiguo when it meets the water). Cook without noodles for 30 seconds and take out the Beiguo. Suck the water at the bottom of the Beiguo. Put it in the preheated oven at 200 degrees for 20 minutes.