Recently, I like low-sugar sugar. It is crispy and soft. Add a light salty taste of black sesame and bacon. Eating directly makes a good sandwich.
Mix the seed material and smooth the dough. High temperature in summer. Use ice water.
It is fermented to 3-4 times larger at room temperature. It can also be placed in the refrigerator for the next day, so that it can save time and the finished flavor is good.
The main dough is mixed with all the materials, including adding the cut into pieces, and kneading the dough to smooth and smooth dough, which can pull out a thicker film. Note that in order to control the surface temperature in the summer, ice water should be used. The moisture content of the shellfish dough is relatively low, and the dough will be harder to rub. It will be more difficult. Do not add water at will. The ductility will become soft and easy to operate. The kneaded dough is rounded and slack for 5 minutes.
The dough was divided into 6 portions and spheronized for 5-10 minutes.
Take a dough on the front and press it flat.
The rolling pin is turned upwards and downwards into an ellipse.
Bacon is cut into small pieces in advance.
Turn over, turn 90 ° C horizontally, slightly into a rectangular shape, the appropriate amount of bacon grains, do not put at the bottom of the mouth.
Roll up from top to bottom.
Hands are twisted into strips of about 22cm in thickness.
Press one end of the long strip of dough by hand, about 4 cm long, and use a rolling pin to pry it slightly.
The dough is closed and the open end is wrapped around the other end.
Pinch the closing point. The dough has less water content, and the mouth is easy to explode. Be careful not to knead the outer dough only, and knead it with the wrapped dough.
Flip to the front.
The finished baguette is placed on the fermented cloth and fermented in a warm and humid place. In summer, just cover the moisturizer and ferment at room temperature. Because it is transferred after the fermentation is good, it is placed on the fermented cloth so that the bottom will not be stuck. If not, cut the oil paper into a square larger than the gourd, and put the bagels on top.
Fermentation is nearly twice as large.
Fermented bagels, the bottom is placed in boiling bok fructose at 90 ° C for 50-60 seconds. Note that boiled fructose water should be boiled in advance.
Turn the front side up, continue to cook for 50-60 seconds, remove it and put it on the absorbent towel, then put the bagel on the baking tray. The water of the shellfish should be slightly more, otherwise the shelle can't be in the middle of the net spoon when it is removed, and the beech can easily be dented.
The oven was preheated at 240 ° C, and the temperature was adjusted to 210 ° C for 18 minutes. If you want a more crisp skin, you can give it a steam after entering the furnace. The oven is warmed up for a long time. Be sure to pay attention to preheating in advance. Don't let the cooked gourd wait. The steam manufacturing method was previously issued in Soft Europe. Don't forget to read the tips below before you do!
1. The moisture content of the shellfish dough is relatively low. It will be more difficult to pick it up. If you stick it out, you will feel the dough softer and better. The fresh yeast used here, if you use a slow-fermented yeast, put 1 gram in the low-sugar yeast, put 2 grams in the main dough and lose 4 grams of water in the main dough recipe. 2. The taste inside the bagel is solid and flexible, chewy but good in fracture. The dough is smooth and smooth. It is enough to pull out a thicker film. It usually takes 8-10 minutes. If you find that you can pull out the film at the full stage, the taste will be tough and difficult to bite. It is more laborious to eat. 3. The finished product of the bego nut wants to be relatively fat. The surface is bright and the elasticity of the dough is related. Not enough elasticity, the surface is not bright. 4. Here, the method is to increase the flavor and save the basic fermentation. The relaxation time is short. The split plastic surgery is done quickly, otherwise the dough is easy to dry and the finished product is prone to large holes. 5. Here I cook for 50-60 seconds on both sides, so that the skin obtained is slightly thicker. If you want to make the skin thinner, cook on both sides for 30 seconds. 6. Cook the bagels into the oven as soon as possible. I’ve got so much to do it, I’m going to have to do it myself. I wish everyone can make a satisfying bego...