According to folklore, Bago was invented in Austria in the 17th century and was a tribute to the Polish king. This is a popular bread in Germany and Poland, which was later introduced to the US emperor by Jewish immigrants. Since then, the people of New York have felt that their fruit is the leader of the world. Less nonsense, to understand the fruit, first of all to know how to make it, generally divided into three steps: kneading fermentation, cooking, roasting. (The cooking step is more than the average bread.) The dough made of bagels should be the hardest dough in the world of bread. Because this hardness of the dough can withstand the test of boiling. Adding various flavor materials to it is second. First, let's know that the dough has a moisture content of only 50-57%. Most of the dough has a moisture content of more than 60%. The French dough is more proud of the high water content, such as the water content of individual bales. Achieving 70-80% or more is basically a batter, referred to as a big god-level dough. But if you want a French dough to make a baguette, then when you cook it, it will jump in the water and become a flat oval when you cook.
All the ingredients of the dough are mixed, and the chef's speed is about ten minutes. The shelle dough has a low water content, so don't expect to be able to produce a film.
Pull out the smooth dough and let it stand for 5 minutes.
Divided into five parts, each about 80g. Roll round and relax for about 15 minutes.
Take one, vent, and form a tight strip of skin as shown.
Squeeze a section of the strip of dough to cover the other end, and wrap the interface tightly. Do not leave an opening, otherwise it will crack when boiled.
As shown in the figure, cover the plastic wrap and ferment at room temperature for about 30 minutes. If the weather is cool, a fermentation tank is needed.
Sorry, switch to the picture of my chocolate baguette... After the fermentation is finished, put the raw sugar in the pot to boil, put the bagels one by one, (you can cook two or two, otherwise you will not be able to tell) When you go in, it will sink to the bottom, and it will float up in a while. After boiling for 30 seconds, turn it over with a colander and continue to cook for 30 seconds. After the cooking, the skin will wrinkle and nothing.
Bake the plate with a baking cloth and put the cooked bagels evenly. At this time, the skin is sticky. You can sprinkle some poppy seeds or sesame seeds to see your mood. Then it can be baked in the oven for 200 minutes and 15 minutes.
After the release, it is not over. ~~~ How to eat? ! The freshly baked bagels are crispy and tender, and taste the best! The standard partner of Bago is cream cheese~ So, with cream cheese as the bottom, you can use your imagination and freely match it. The two pictures are delicious. ～1, the shellfish is opened, and a layer of cream cheese is applied. Add Spanish ham, add cucumber slices, add some fruit and peppers to garnish ~ 2, shellfish slices, smear a layer of cream cheese, slice avocado, evenly code up, then sprinkle some pine nuts ~
Of course, the most classic way to eat, just apply cream cheese directly~
Two pieces of one clip ~ have a delicious ~
Breakfast is the best! Can be equipped with coffee~
Here, tell you about several factors that affect the flavor of the fruit: First, the shellfish itself should be ring-shaped, the skin is smooth and tight, and the mouth is soft and chewy. The more chewy the fruit is the more local. People are sought after. This is one of the good begoes that are recognized by the public. With these characteristics, you can be regarded as a qualified pigeon. Second, whether to use the fermentation head technology to refrigerate fermentation (this is the bread can be experienced). It can be said that there is no breadshop in the company that uses the starter technology (because it is troublesome and slow), but using this technique can make the bagels (and all breads) have a better taste and texture because it contains higher natural acids. The premise of this method of operation is to ensure that the fermentation time is longer and the process is slower (usually with refrigerated overnight fermentation), because only such slow fermentation can make the natural enzyme release the taste in the starch. Third, I know the original flavor of Bego, the last thing to know is what kind of sauce is the best and most authentic: cream cheese. Don't ask why, on the basis of knowing this, do some changes with personal characteristics, and it is even more pressing. Here to teach you an extremely simple: cream cheese + avocado + honey, made into mud, with Pecan is basically a mouthful. Is there a sense of 醍醐? Never think of doughnuts as bego nuts~~~~PS: Since we are talking about doughnuts, then I will say more, donuts = fried doughnuts, which are essentially different from bego nuts~