Chinese Food
Rye Bacon
(101325 views)
I've done rye bacon bagels several times. Every time it's cracked. It has been changing the amount of rye used, the brand and the way bacon is placed. This time it's pretty. No cracks. The surface is smooth and glossy. Rye is made of Russian Aleck. It's a very delicate rye. It's smaller and more delicate. I used the rougher rye, too. But the Beiguo was cracked. It's not easy to seal. It's hard to control the moisture content of the dough. The surface is sprinkled with instant oatmeal. Before use, the oatmeal will be screened with a sieve. A lot of fine flour will fall out. The fine powder will affect the oatmeal's adhesion and beauty on the shell fruit. The shell fruit has a chewy taste. It's healthy with less oil and sugar, and it's not sweet and greasy. It's especially suitable for breakfast with ham, eggs, tuna salad and so on. In fact, bean curd with soy sauce and Laoganma also like the following formula, which can be used to make 8 pieces of shellfish dough and divide them into 80g/ baking dish
Cooking ingredients
Cooking Steps
Step1:Prepare the required material
Step2:Powders other than yeast in the main material are put togethe
Step3:Water and yeast mix wel
Step4:Put the yeast water into the powder. Turn on the kneading machine and mix evenly, then add the butter softened at room temperature and continue to mix until the coarse film can be pulled out
Step5:The dough cover fresh keeping film is kneaded and fermented at room temperature and relaxed for 30 minute
Step6:The fermented dough is evenly divided into 80g eac
Step7:Knead the round back cover and relax the film for 15 minute
Step8:When it's slack. Prepare square baking paper bacon and cut it into strips
Step9:When it's relaxed, it's shaping the dough
Step10:Roll the dough into an oval shape with a rolling pi
Step11:Turn over and put the cake acros
Step12:Put the sliced bacon on the pancake. Be careful not to lean too far to the right, because the pancake on the right will be flattened later
Step13:Roll up the pancakes from top to botto
Step14:Close your mouth tightly. Rub the growth treaty 25c
Step15:Press open one end with a rolling pin to bend the stri
Step16:Put the other end on the pressed dough, wrap it tightly and squeeze it tightly
Step17:On baking pape
Step18:In the oven (without electricity), put another bowl of hot water to ferment for about 25 minute
Step19:After the material of sugar water is mixed, heat it to about 90 degrees in high fir
Step20:Put the shell embryo into the pot and cook for 30 seconds on each sid
Step21:Put the cooked shellfish on the baking tray. Sprinkle instant oatmeal immediately. If the water dries, it won't stick
Step22:Put the bagels in the preheated oven. Bake at 200 ℃ for 20 minute
Step23:Roasted shellfish. Cool to hand temperature. Store in sealed room temperatur
Step24:Write production step
Cooking tips:I've done rye bacon bagels several times. Every time it's cracked. It has been changing the amount of rye used, the brand and the way bacon is placed. This time it's pretty. No cracks. The surface is smooth and glossy. Rye is made of Russian Aleck. It's a very delicate rye. It's smaller and more delicate. I used the rougher rye, too. But the Beiguo was cracked. It's not easy to seal. It's difficult to control the moisture content of the dough. The surface is sprinkled with instant oatmeal. Before use, the oatmeal will be screened with a sieve. A lot of fine flour will fall out. Fine powder can affect oatmeal's adhesion and beauty on the shell fruit. The shell fruit has a chewy taste. It's healthy with less oil and sugar. It's not too sweet and greasy. It's especially suitable for breakfast with ham, eggs, tuna salad and so on. In fact, when daubing bean curd with sauce, the old Ganma also highly praised the following formula to make 8 bagel dough, which can be divided into 80g / baking plate. It's used to learn the cooking skills of non stick baking plate.
