Chinese Food
How to make basic bagel bread
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For people living in New York, bagel means baguette to people living in Paris. There is a popular word bagelgirl in South Korea, which probably refers to those girls in their early 20s. They are pink, tender and full of bright vitality. They are like Beiguo. They have tender faces and round bodies. Compared with the doughnut with high sugar content and deep fried, the taste of bagel is back to its original source. It is simple and charming wheat flavor, full of toughness, very low sugar, low fat, nutrition and health. Although the two are very similar in shape, their styles are quite different. There are many ways to make and eat bagels, just like doughnuts. But they all come from the basic ones. It's not difficult to learn the basic ones. The biggest feature of bagels is to boil the dough with boiling water before baking. After this process, bagels will produce a kind of special
Cooking ingredients
Cooking Steps
Step1:Weigh out the high gluten powder, sugar and salt and put them in a basin. The yeast will be heated to activate the activity of yeast.
Step2:Mix the yeast water and pour it into the basin.
Step3:First, use your hands to knead the dough.
Step4:The next step is to knead the dough to the smooth expansion stage. Kneading is a hard and hard work. And the water content in the formula of the bagel is less. So the dough will be more tiring. Fortunately, you can give this work to the chef machine or the bread machine. The chef will knead the dough until it's firm after a while. Then put the butter in it and knead it.
Step5:Until the dough is kneaded to the expansion stage. Due to the low moisture content of the dough, it can not be kneaded to the complete stage. It is OK to reach the very smooth dough as shown in the figure.
Step6:One of the signs of the expansion stage is that it can pull out a large piece of thick film. Even if there is a hole, it will be zigzag.
Step7:The dough is immediately divided into 6 parts. Round. Each part is about 81 grams.
Step8:Cover with plastic wrap and wake up for a while. About 15 minutes. The purpose is to make the subsequent rolling more convenient and not easy to retract.
Step9:Wake up dough. Slightly different shape.
Step10:Use the exhaust rolling pin to roll the separated small dosage into a tongue shape.
Step11:Roll up 1 / 3 from the top and fold it down. Be sure to press it tightly. There is no air in it. Otherwise, there will be bubbles when baking. The organization will not be delicate and beautiful.
Step12:The lower part is also folded up.
Step13:The square became a long way of kneading.
Step14:The upper and lower sides are pinched tightly to form a long strip. The length is about 2325cm. If it's too long, the bagels will be too thin and ugly. Only the fat ones are beautiful.
Step15:Flatten and roll one end of the long strip.
Step16:Cover the other end. Form a circle.
Step17:All seams are on the same side.
Step18:In turn, put it on an oil paper slightly larger than the shell embryo. The purpose is to cook the dough later for easy handling. Otherwise, it will cause the shell embryo to deform.
Step19:All the six shell embryo are well shaped.
Step20:Ferment in a warm place. Or put it in an oven. Ferment at 35 ℃ and 40 ℃ for 25 minutes. It won't take long.
Step21:Preliminary fermented dough.
Step22:Take 1L water. 50g sugar. Bring to a boil. At this time, we can take out the preliminary fermented dough. Preheat the oven synchronously. Heat up and down 20
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Cooking tips:1. Everything that needs attention has been written into the steps. 2. Knead the dough as far as possible to the expansion stage. 3. Ferment in the oven for the first time at 3540 ℃. 25 minutes. 4. Just boil the water for the dough. 30 seconds for each side of the dough is enough. 5. Bake at 200 ℃ for 15 minutes. There are skills in making delicious dishes.
