Seeing that the avocado is cooked, I don’t know what to change. Recently, Bago has done a lot, and I think that the fat content of avocado is quite high, just replacing the butter that is usually used for making gooseberry. The kitchen friend JMia said that it is delicious, not dry, and it is softer than the classic bagels. This bagel may be softer than the real bagels because of the addition of avocado, and it has a very light avocado taste. If you want to eat salty mouth, you can increase the amount of salt slightly. Add some black pepper to the dough. The flavor will be quite special. Originally, I added some sesame seeds... but too little can't eat it completely. Recommend this baga its relatives: Cheddar pepper avocado shellfish https://www.xiachufang.com/recipe/100631078/
Ripe avocados are pressed into mud. You can put the avocado in a fresh-keeping bag and use a rolling pin to knock it, then cut it in the corner of the bag and squeeze it out.
Mix all the ingredients in the pot and mix until no dry powder. Salt and yeast should not be in direct contact. After the dough is formed into a group, it will be stretched to the expansion stage on the cutting board. After the rounding, the surface will be smooth. The bread machine is about 10-15 minutes.
搓 Growth, the average is divided into six points. Roll the dough into a round shape and cover with a plastic wrap for 10-15 minutes.
Shape as you are used to. See the tips for a discussion of the different methods. The picture above is the method I usually use. Figure 1: Slightly flatten the dough; Figure 2: Split the dough into a thin, uniform sheet; Figure 3: The top and bottom of the dough sheet are folded up and down, compacted, otherwise there will be a large gap. Also note that the dough will retract. When folding, please rub the surface as far as possible on both sides; Figure 4: Pinch the wiring. Figure 5, 6: The end is folded into the shape of the ear; Figure 7: The ends are overlapped by about 1cm, the 'ear' wraps the seam; Figure 8: The fruit is turned over and the 'ear' is completely wrapped. Stay at the other end and pinch the interface.
The shaped bagels are placed on the cut-sized oil paper. Fermented until the dough is significantly larger. In the warm 30 minutes, the weather is slightly extended. Fermentation in the oven is also possible. Start cooking the sugar water almost at the same time and preheat the oven to 200 degrees.
The concentration of 5% sugar water is boiled to a small heat (50g sugar / 1000ml water) to maintain a slight boiling. Add the bagels to each side for 30s. Immediately after boiling the bagels, bake in a preheated oven for 200 minutes for about 20 minutes. Please observe the surface coloring and the hardness of the shell of the shell. If you like a hard shell, you can bake more.
Cut open to eat ~
》About the amount of water: Because the water content of different avocados is different, and the water absorption of different high-gluten powders is different, please adjust the amount of water according to the actual dryness and dryness of the dough. Only the reference range is given in the square. How to judge the amount of water is enough? After taking a good face, take a small dough and pry it open. When you pick it up, it won't stick to the tabletop, but it's just wet when you touch it. If it is too dry, the interface will not pinch and it will burst when grilled. 》About different shaping methods: There are two main types of shaping methods in Peiguo. One is to poke a hole on the rounded dough with your fingers and then expand it. The second is to make a strip and then connect the head and tail or follow the above description. Methods. The difference is that the former will have a rough surface. The shaping method of the party makes the surface of the dough tense and tensioned, and the chance of making the bellows that shines when it is baked is larger. 》Precautions when shaping: When shaping with this method, be sure to pinch the wiring! Otherwise, it will be cracked for you in minutes! -------------------------------------------------- ----------------- Here is the trouble shooting: Q1 Why is the surface roughness of the shellfish? A may be invisible. At least the expansion stage, or directly after the rounding, there is no flaw on the surface. The method of searching can search for related recipes. If the surface of the baguette after shaping is smooth, then it is smooth if it is baked without accident. There may be a bit of unevenness in boiling water, but it won't be after baking. Q2 Beiguo does not have a belly button is always chubby is why? A No navel is definitely a problem with plastic surgery. The seams are not pinched, and the seamed side is facing inward. When it is baked, the belly button is squeezed out. If the sewing is not tight, there may be too little water. Originally, the shelle dough has a small water content, and it may be necessary to add a little water when it is used in a dry environment or when a particularly water-absorbent flour is used. Look at the tips for the first discussion about the amount of water used. Another solution is to hide the seams at the bottom of the bagels. Q3 Why is the thickness of the shellfish uneven? A When the dough is opened, the thickness is uneven. Squeeze a little by hand and hold a meeting. One side of the tall and short bego, it must be a beautiful oval when it is opened. It is just a square shape. Why is the Q4 interface loose? A Make sure there is a little overlap at both ends, and do not leave a gap. Have a picture of it.