Low-fat, low-sugar, baguette, a bread that everyone likes. In the downstairs western restaurant, Bago Brunch, a layer of cheese, and then a cup of American, 55 ocean. So...you are free to do it yourself and then feel like you have made a fortune every time.
All the ingredients are added to the expansion stage in addition to the butter, and then the butter is added to the full stage.
Divide into a round circle of 80 grams and relax for 10 minutes.
The dough is squashed into an elliptical shape. After turning over, fold the dough and fold it in half. Press the mouth with the tiger's mouth.
Knead the dough into 25 cm long, flatten one end and wrap the other dough to close the mouth. Gently arrange it by hand and put it into the baking tray.
Shaped good gooseberry fermented in a warm and humid place for half an hour
After the water is boiled, turn to a small fire, put the fermented bagels, and cook for 30 seconds on both sides.
Preheat the oven to 200 degrees and immediately place the bagels that have been boiled in water and the middle layer of the oven for 20 minutes.
After the exit, the net is cooled, and after cooling, it is sealed and stored at room temperature for 2 days.
1. When cooking the shellfish, use a large colander to pick it up. Do not use chopsticks or clips. It will leave traces. 2 The fermentation temperature is about 28 degrees. It is suitable for fermentation without baking tray or cloth. Do not use paper to prevent the fermentation from sticking. even. 3, drain the water of the bagels should be baked immediately, placed in thermal expansion and contraction deformation.