Chinese Food
European style whole wheat Beiguo (seamless plastic technique)
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Hello, everyone. I'm bagel, not bread, not doughnut. It's bagel. Personal data age - 335 years old (1683-now) native place - Main settled cities in Vienna, Austria - New York, Chicago, San Wai - stirrup shape. Chubby and chubby connotation - high gluten flour, dry yeast, salt, sugar, water character - low fat, low cholesterol, low fermentation, excellent place, crisp outside, tough inside, the taste is actually not chubby (╯) ╭ self introduction more than 300 years ago. A baking in Vienna, Austria In order to pay homage to the Polish emperor for rescuing Austria from the invasion of Turkey, the division made me into horseshoe (Polish Pope's riding skill is good) to the Pope. After that, he moved to Eastern Europe. He was very popular. What I never thought was that my destiny was connected with New York. Who makes me low in fat and cholesterol? I'm cute. In New York, it would be an incomplete day without me in breakfast every morning.
Cooking ingredients
Cooking Steps
Step1:Cook machine according to the bottom liquid class, middle powder class, the top of the order put yeast into the material except butter, start and flour program.
Step2:First gear knead for a while. Second gear for 15 minutes.
Step3:Add the softened butter and continue kneading for 20 minutes.
Step4:Until the stage of full expansion, the film can be pulled out. The edge of the hole is smooth.
Step5:The dough is divided into 80g pieces. Knead and cover with plastic film to relax for 15 minutes.
Step6:After relaxing, take a dough and press it directly in the middle with your thumb. Press it through.
Step7:Pull the middle hole back and forth to make it bigger. Otherwise, it will shrink after fermentation. There is no hollow feeling. After shaping, put the cut oil paper on it and put it into the baking tray.
Step8:The original is ready. Then we can make meat floss. Roll a dough into an oval shape.
Step9:Squeeze some salad dressing on the top third.
Step10:Spread evenly on the back of the spoon.
Step11:Put some meat floss on the salad dressing.
Step12:From top to bottom. Slowly roll up. Be sure to tighten it.
Step13:Roll it up to a length of about 25cm, one end of which is flattened with a rolling pin.
Step14:Circle it. Put the other end on the flattened dough. Wrap it with the flattened end. Cut a piece of oilpaper larger than the green body and pad it under. It's more convenient to take the dough later.
Step15:Shape in turn. Put the baking tray in a warm place (about 26 ℃) and ferment for 25 minutes. It doesn't have to be twice the size. 25 minutes.
Step16:After the dough is fermented quickly, add 1000g water and 50g sugar to boil.
Step17:The water doesn't need to be completely boiled. When there are small bubbles, it's about 90 degrees. Put in the green body of the bagel dough.
Step18:Put the oil paper in the pot together. Then take out the oil paper. These will not damage the shape of the fruit. Cook for 20-30 seconds, then remove the water and put it into the baking tray.
Step19:You can decorate the surface with oats, black and white sesame, etc.
Step20:Preheat the oven 200 degrees. Bake in the middle for 15 minutes. If you want the skin to be crispy, lower the temperature and increase the baking time.
Step21:Finished drawings.
Step22:Finished drawings.
Step23:Finished drawings.
Cooking tips:The secret of smooth Beiguo is that you can ferment it to 1.5 times of its size. If you have too much hair or boil it for too long, it will wrinkle the skin. There are skills in making delicious dishes.
