Chinese Food
Delicious Chia seed bagel bread without film (super detailed plastic image and text)
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If you are a novice, if you like to eat bread, if you really have no confidence in making bread, if you really want to make a safe and healthy breakfast for your family So, get the ingredients ready, roll up the sleeves, and make this bread with me, which is time-consuming, easy to operate and full of toughness. Bagels are very suitable for sandwiching various vegetables and meat or sauces to make hamburgers. And the addition of Kiya seeds of the Beiguo more advanced fiber. Good for your health.. Bread ingredients (grouped by order of addition)
Cooking ingredients
Cooking Steps
Step1:1. Weigh all the materials firs
Step2:2. Mix all ingredients in bread material 1 to snowflake shap
Step3:3. Add the bread material 2 (yeast). Continue to knead the dough until it is hand polished
Step4:4. Add bread material 3 (Chia seed). Knead the dough until it is smoot
Step5:5. Add the bread material 4 (butter). Continue to knead the dough. Knead the butter into the dough
Step6:6. Because of the small water content, the dough doesn't need to be rubbed out. It only needs to be smooth as shown in the figure. Put it into the fermentation tank at 28 ℃ for 30 minutes (room temperature in summer and 28 ℃ in winter)
Step7:7. 30 minutes hands. Divide the dough into 100g balls and roll them. Cover with plastic wrap and let stand for 10 to 15 minutes. Let the dough relax for the next operation
Step8:8. Take a loose dough and gently press down the rolling pin from the middl
Step9:9. Push u
Step10:10. Push the dough down in the opposite direction. Roll the dough long
Step11:11. Turn the dough upside dow
Step12:12. Roll it up and down. Remember to tighten it up
Step13:13. Roll up the long strip. Tighten the closing part. Rub it on the table with both hands. Rub it slightly on the right side
Step14:14. Open the roll on the left side with the end facing u
Step15:15. Put the little tail on the right into the opening opened on the lef
Step16:16. As shown in the figure, tighten the neckin
Step17:17. Remember to check and squeeze the closing part tightly
Step18:18. Close the mouth and put it down in the baking tray. Carry out the second fermentation for 38C and 60min
Step19:19. 10 minutes before the end of the second fermentation, put the sugar water on the stove, preheat the oven and heat it up and down for 200 degrees
Step20:20. Fermented dough grows twice as fast as befor
Step21:21. Boil in sugar water. Put the dough in sugar water. Heat the front for 20 seconds
Step22:22. Then turn over and iron the back for 20 seconds
Step23:23. Scoop up the hot dough with a siev
Step24:24. Drain into baking tra
Step25:25. Put a full plate into the middle layer of the preheated oven (the middle layer is because we need to heat it up a little higher than the lower one
Step26:Bake at 26, 200 degrees for about 15 minutes. In the process, you will see that the little round fat is getting smoother and smoother
Step27:27. Remove from oven after evenly colorin
Step28:
Cooking tips:There are skills in making delicious dishes.
