Two flavors come out of the oven, convenient and fast.
Mix all the materials outside the butter into the cooker mixing tank, mix the material at low speed until there is no dry powder. Turn to medium speed and beat the dough to a good degree of gluten. Add butter.
Continue to knead the dough to a good ductility and expansion stage. Roll the dough into a round shape, cover with a plastic wrap and let it rest for three to five minutes.
After weighing, it is divided into 12 parts. (6 basic milk flavors + 6 honey bean cheeses)
The plastic wrap on the back cover is slack for 5-10 minutes.
The loose dough is oval.
Turn it over and place it parallel to your body on the console. As shown in the cheese and honey red beans. There should be a little blank on the right end. Do not put honey beans. Ps: Cream cheese does not need extra sugar. You can cut long strips at room temperature. You can use a little bit by hand.
Roll up from top to bottom and pinch the mouth.
Slowly use the palm of your hand to lengthen it, about 20 cm in length. When you are squatting, the end of the left hand side is slightly thinner, and the right hand end is flattened with the palm of your hand.
The ends of the face are butt jointed and have a round shape. Wrap the thin left hand end with the open right hand end
Pinch the thin position a little bit. Organize
The six basic milk-flavored beet nuts are shaped as follows: the loose dough is rounded into an oval shape.
Turn it over and place it parallel to your body on the console. Roll up from top to bottom and pinch the mouth.
Slowly use the palm of your hand to lengthen it, about 20 cm in length. At the time of the squat, the end of the left hand side is slightly thinner, and the right hand end is flattened with the palm of your hand, and the rolling pin is thinned.
The ends of the face are butt jointed and have a round shape. Wrap the thin left hand end with the open right hand end and squeeze the small position slightly. Finishing
Put it in order, put it on the cut oil paper (take it when you cook it), put it on the baking tray
Cover the fermented cloth and leave it in a warm place for about 20 minutes. When the time is coming, the sugar water is boiled, and the stove is turned on 200 degrees to start warming up.
Add 50 grams of sugar to 1000 grams of boiled water until it is nearly boiling, about 90 degrees, turn to low heat, put in the dough of the shellfish and boil for 30 seconds.
Turn over and cook for 30 seconds.
Drain the water and place it on the baking sheet. After the honey bean cheese stuffing is removed, it is sprinkled with almond slices.
Put it into the preheated UKOEO high-goke gxt60 furnace, and adjust the temperature to 185 degrees for 13 minutes.
Baked out. The unfilled bagels can be stored frozen without being eaten on the same day. Take it out before eating, and then spray it back to the oven to restore the taste.
1. The dough has a low water content. If it is hand-kneaded, it will start to be hard. If you insist on it, it will be softer. 2, boil the water temperature of the shellfish heated to about 90 degrees to the pot, remove each side for 30 seconds. 3, the stuffing must be pinched 哟~