Revamped Fangzi: Uploaded the shaping process, adding 10 grams of water to the bread, reducing the fermentation time by 5 minutes and reducing the baking time by 5 minutes. Such a bead will be softer and more fragrant. When I searched for bread, I found the bagels, which was half the time of other bagels, and most importantly, low in oil and low in sugar, it was a gospel for light food! Immediately, it was done, and the gorgeously failed, the kitchen was messed up, the finished product was like a cake, and it was crumpled, and it was immediately smashed when the sugar was boiled. The person who eats has a feeling: eating like a helmet (๑ १ १ १ 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简 简After reading a lot of recipes, as well as a lot of great gods, the fruit works, some for the sake of taking pictures, took part of the process, and some tips are also available. Summing up the previous failure, the third time is finally successful, there is a smooth surface, there is no open seal, bite down, the skin is crispy, and the bagels are cut open, the skin will crack, the inside has no pores, the wheat fragrance Super rich, sweet and salty aftertaste! Although it has only been done three times, but the interval is relatively long, the middle has been collecting various kinds of Beiguo squares in the middle, comparing different methods, it is better to think about how to do each step. I saw a lot of photos in the photo below, and there are many people who made the bego nuts the way I was before. I want many people to fall in love with the bego, to make a successful round and smooth fat, and to summarize them. Things are shared, hoping to make the first person who made the bago and the person who had failed Bego succeeded.
In addition to the butter, put all the materials together, form the dough, start to smash, and reach the expansion stage, pay attention to the expansion stage! Expansion phase! Expansion phase! Expansion stage: the dough can be opened and not broken, slightly thick, and after puncture, the periphery of the broken mouth is small jagged. The picture above shows the complete stage. Everyone noticed that there is no water content of the dough that can make this film is super large. Then look at the dough on your hand, it is not sticky at all, because the water volume only accounts for 50%. Left and right, if you can pull out the film on the photo, please take my knee. Although it is not necessary to pick up the above, it is necessary to pick up a slightly thicker film. Of course, the thinner the film, the better. When the dough is reunited, if the film is not peeled off, the surface is uneven, which is difficult. Smoothing the surface of the baguette dough in the back will not only make the finished product rumpled, but also affect the fermentation, so although you don't have to go to the full stage, try to move closer to it. At least make the surface of the dough smooth. The tutorial recommends that the handsome chef's Weibo is topped (the microblog name is handsome and handsome). His method is gluten-free! Butter can be added by rubbing it in the crack when the dough is beaten. Only 5g will be added soon. After the addition, it will almost meet the requirements of the dough.
After kneading the dough, divide the dough evenly into five portions, each about 80 g, and form a dough to make the surface smooth. Drag the dough with your left hand, hold the dough with your right hand and half, and gently wipe the surface down with a light force to make the surface tight. If there is no film before, it is very difficult to achieve this goal. It is easy to wipe. Broken. Of course, other methods of reunion can be used as long as the surface is tight and there is no crack. Cover the plastic wrap when standing, do not put a damp cloth, begonia can not have so much water, relax for about 15 minutes.
Bego Plastic, which is the same as that mentioned by other parties, is also a special recommendation for the baguette plastic video in the handsome and small chef Weibo. It is very detailed. Here I will mention a few notes. 1. Don't be too rough when you knead the face. The smooth side should be placed underneath before folding, so that the shaped peeled skin will not crack. 2. When folding, do not soften your hands, slap hard, and expel the gas that is wrapped in the fold. The interface should be pinched. The so-called pinching means that with two fingers, the thumb and the index finger, the seam at the crack is squeezed a little bit and the dough is out of the dough. It doesn't matter if the interface is sewn. I can't see it in the case. 3.80g of dough should have a hole of at least 23cm long, and the dough is easy to shrink, so try to reach 25cm when purlining. 4. The head and tail closures should be the same as in the second tip! Pinching, otherwise there will be the above picture (must see the handsome and handsome chef's bago plastic video)
The dough is long, the olives are growing in shape, and the sides are folded toward the middle, and the exhaust is pressed.
Pinch the dough tightly to close the mouth, so pinch! ! !
搓 long, the circle should be large, the length of 26-28cm
a flattened, rolling pin
Put the other head in a thin place, the head should be on the top, so that it will appear even. note! At this point, the previous closing should be facing up!
Pinch the mouth like this, all the closings are facing the same side, down on the oil paper
After shaping, cut out 5 pieces of oil paper with a larger diameter than the shell dough, place the bagels on top, place them on the baking sheet, and send them to the oven for fermentation for 30 minutes. Do not cover the damp cloth during fermentation. After the damp cloth is covered, the skin of the baguette dough will become wet and will shrink immediately when the dough is cooked. If you want to keep the temperature of the fermentation tank, put a bowl of boiling water inside, the fermentation function of the oven is set according to the individual oven, the temperature is between 30 ° and 35 °, not too high. Fermentation only takes 25 minutes
When the dough is fermented, prepare sugar water, 1000 grams of water, 50 grams of sugar, white sugar, brown sugar, and brown sugar will be thicker. When the fire burns water and sees small bubbles at the bottom of the water, turn it to a small fire. As long as the stove has the smallest and smallest firepower, maintain the half-open water temperature. Don't boil! ! ! (The water temperature is preferably 80-90 degrees, that is, it is not cooking the dough, but the dough is hot.) Take out the fermented dough and put it into the syrup. Because the bottom of the shell is more sticky, if it is directly pulled hard, the deformation is serious and it is absolutely collapsed. At that time, you will eat the cake like the picture. This is why you want to cut the oil paper before you smash it. You can hold the oil paper and put the oil paper and the dough into the sugar water pot. At this time, the oil paper will naturally fall. It will be fine. Dough for 20 to 30 seconds on each side of the dough. If the temperature is not too high, if you want to thicken the skin, lower the temperature and increase the cooking time (up to 50s per side). Then pick up the control. Drying is not to wait for the dough to dry, but to drain excess water. (Slightly wrinkled skin is possible when cooking, the dough will swell when the back is baked, but the less the wrinkles, the better) When the dough is taken out, the oven is preheated.
Preheat the oven to 200 degrees, bake in the middle layer for 15 minutes, observe the dough coloring in the middle, add tin foil, do not burn. If you want the skin to be crispy, lower the temperature and increase the baking time, then the perfect bagu comes out! Add a sentence, please take a closer look at the picture, if you are not using a non-stick baking tray, you need to grease paper! ! ! If it is a non-stick baking tray, it is common sense (; ̄д ̄) If you want crispy skin, put a baking tray on the bottom layer when preheating the oven, before the bread is put in, the bottom baking tray Pour water to make steam, then put in the bread, pay attention to safety.
The reason for the peeling of the shellfish: 1. After the fermentation is finished, the dough of the dough is not dry enough to maintain the tight state, and after the hot water is encountered, the water will immediately absorb the wrinkles. This is also the reason why the shelle dough has less water content. The best condition is that after the fermentation is finished, touch the surface of the dough and dry it slightly. Therefore, the front group of the lower pot cannot be covered with a wet pad, and it is necessary to keep the skin smooth. But don't be too much! It doesn't matter if you don't stick it, you still need a little humidity when you ferment. 2. The temperature of the sugar water is too high and the cooking time is too long. These two are replaced by each other, if the water temperature is high, the cooking time is reduced, and vice versa. After trying twice, I feel that the temperature of the sugar water is most suitable when it is half open. The dough thus cooked is also smooth on the surface. The temperature of the sugar water is rather lower and not too high! ! ! 3. Over-fermentation, be sure not to exceed 30 minutes, 20 minutes in high temperature and humidity conditions!
Note that 10 grams of water is reserved, less added, more added. It is okay to add a little more water (within 10 grams), but it is necessary to reduce the humidity of the fermentation, reduce the fermentation time, and lower the temperature of the boiling water. After the bread is released from the oven, it will wrinkle because of the water for four weeks, but the bagels will be softer. The surface just baked is not wrinkled! Say it tastes salty! The standard is 5 grams of salt. If you add enough sugar, it will not be salty. If you don't add sugar, you will reduce the salt by yourself.