Chinese Food
Original Beiguo tuna Beiguo
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Beiguo is not sweet and greasy. It has less oil and sugar. It tastes crisp outside and tough inside. It's actually a very suitable food for Chinese taste. I make cakes at home. My dad doesn't eat a bite. He only eats a few of these bagels. Although I'm all tuna. He's tofu with sauce..... This Beiguo is the most original Beiguo. The recipe comes from Jin Dawang's Micro blog. It uses medium flour, which is the common flour we usually use. If you can't mix half of the low flour and half of the high flour together, you can make a tuna Beiguo sandwich. The way to make a tuna Beiguo sandwich is: kuju + tuna can + Chubi black pepper sauce. Just mix it evenly and then clip it in the Beiguo. Don't want delicious ones. It can be done first, but the stuffing can be eaten now. Tuna needs to be refrigerated. It's better not to refrigerate bagels. So when I eat it, I cut it into 80 grams of dough. In fact, 70.75g can be divided into the following formula according to 80g / piece
Cooking ingredients
Cooking Steps
Step1:Put all the powder in the formula into the kneading Basi
Step2:Mix yeast and water and pour into basi
Step3:Start mixing progra
Step4:After kneading, add butter and stir until the coarse film can be pulled ou
Step5:If the dough is kneaded and covered with plastic wrap and fermented at room temperature and relaxed for 30 minutes, it will be larger than the original dough zero point five one Time
Step6:The fermented dough is evenly divided into 80g eac
Step7:Knead the round back cover and relax the film for 15 minute
Step8:Prepare some small square baking pape
Step9:Put the dough on the chopping boar
Step10:Roll the dough into an oval shape with a rolling pi
Step11:Turn over and put horizontall
Step12:Turn over the top of the cake and pat it tigh
Step13:Turn it up from the bottom of the cake and pat it tigh
Step14:Double fold and tighte
Step15:Rubbing growth treaty 25c
Step16:Press one end open with a rolling pi
Step17:Bend the long bar and put the other end on the pressed doug
Step18:Wrap and pinc
Step19:On baking pape
Step20:In the oven (without electricity), put another bowl of hot water to ferment for about 25 minutes. The cavity in the middle will be reduced by about half
Step21:After the sugar water material is mixed, heat it to about 90 degrees. Put the shell embryo into the pot and cook each side for 30 second
Step22:Control the dry water content of Beigu
Step23:Put it on the baking tray and put it in the preheated ove
Step24:Bake at 220 ℃ for 15 minute
Step25:Put the roasted shellfish on the drying net and cool it to the hand temperature. Keep it sealed
Step26:Tuna bagel sandwich is made of kuju Chubi black pepper sauce tuna. I like the black pepper is thicker, so I grind some black pepper
Step27:After the three ingredients of kuju Chubi black pepper sauce tuna are mixed evenl
Step28:Just put it in the bagel
Cooking tips:Beiguo is not sweet and greasy. It has less oil and sugar. The taste is crisp on the outside and tough on the inside. In fact, it is very suitable for Chinese taste. I make cakes at home. My dad doesn't eat a bite. He only eats a few of these bagels. Although I'm all tuna. He's tofu with sauce..... This Beiguo is the most original Beiguo. The recipe comes from Jin Dawang's Micro blog. It uses medium flour, which is the common flour we usually use. If you can't mix half of the low flour and high flour together, you can make tuna Beiguo sandwich. The way to make a tuna Beiguo sandwich is: kuju + tuna can + Chubi black pepper sauce. Just mix it evenly and then clip it in the Beiguo. Don't want delicious ones. It can be done first, but the stuffing can be eaten now. Tuna needs to be refrigerated. It's better not to refrigerate bagels. So when I eat it, I cut it into 80 grams of dough. In fact, 70.75g can be divided into the following formula according to 80g / piece
