Recipe: Red bean bagel

Home Cooking Recipe: Red bean bagel

Notes:

There is no bread machine in the house. This is the version of the hand kneading dough. It is really time consuming to knead the noodles. It must be strong enough and enough patience to make bread~~~

Ingredients:

Steps:

  1. Home Cooking Recipe: Material summary, two eggs are divided into two servings of egg liquid (one for the noodles, one for baking bread)

    Material summary, two eggs are divided into two servings of egg liquid (one for the noodles, one for baking bread)

  2. Home Cooking Recipe: In addition to butter and red bean paste, all ingredients (flour, egg, sugar, salt, yeast powder, warm water) are mixed.

    In addition to butter and red bean paste, all ingredients (flour, egg, sugar, salt, yeast powder, warm water) are mixed.

  3. Home Cooking Recipe: Finally, the softened butter is slowly mixed together.

    Finally, the softened butter is slowly mixed together.

  4. Home Cooking Recipe: During the kneading process, the glove film should be pulled out, covered with a damp cloth or a plastic wrap to ferment for one hour in a warm place.

    During the kneading process, the glove film should be pulled out, covered with a damp cloth or a plastic wrap to ferment for one hour in a warm place.

  5. Home Cooking Recipe: Fermented to twice as large, the fingers are dipped in flour, the jack dough does not retract, and the fermentation is completed.

    Fermented to twice as large, the fingers are dipped in flour, the jack dough does not retract, and the fermentation is completed.

  6. Home Cooking Recipe: Remove the dough and squeeze the exhaust, divide it into nine equal parts, round and cover the plastic wrap for 15 minutes at room temperature.

    Remove the dough and squeeze the exhaust, divide it into nine equal parts, round and cover the plastic wrap for 15 minutes at room temperature.

  7. Home Cooking Recipe: After waking up, take a dough and flatten it, and put a proper amount of bean paste.

    After waking up, take a dough and flatten it, and put a proper amount of bean paste.

  8. Home Cooking Recipe: Close the pinch tightly, down, gently flatten

    Close the pinch tightly, down, gently flatten

  9. Home Cooking Recipe: Slowly smash into a slightly longer oval shape, don't use too much force to prevent the blasting of the bean paste

    Slowly smash into a slightly longer oval shape, don't use too much force to prevent the blasting of the bean paste

  10. Home Cooking Recipe: Carefully cut the dough with a knife and cut into even cuts

    Carefully cut the dough with a knife and cut into even cuts

  11. Home Cooking Recipe: Be careful to cut through the upper layer, be sure to take it slowly, don't cut through too much.

    Be careful to cut through the upper layer, be sure to take it slowly, don't cut through too much.

  12. Home Cooking Recipe: After cutting, roll it from the side, roll it all the way, roll it into a tube shape, and bottom the bottom to prevent it from opening during fermentation.

    After cutting, roll it from the side, roll it all the way, roll it into a tube shape, and bottom the bottom to prevent it from opening during fermentation.

  13. Home Cooking Recipe: Grab the two ends and close them in the middle, roll one of them tightly, insert the other one and pinch it tightly.

    Grab the two ends and close them in the middle, roll one of them tightly, insert the other one and pinch it tightly.

  14. Home Cooking Recipe: After all the rolls are placed, put them into the baking tray, separated by a distance, put into the oven for fermentation, and put the hot water under the baking tray.

    After all the rolls are placed, put them into the baking tray, separated by a distance, put into the oven for fermentation, and put the hot water under the baking tray.

  15. Home Cooking Recipe: After fermenting to twice the size, remove the brushed egg liquid, and send it to the middle layer of the oven with a good heat of 180 degrees. It is fired 180 degrees, fired at 170 degrees, and baked for 25 minutes.

    After fermenting to twice the size, remove the brushed egg liquid, and send it to the middle layer of the oven with a good heat of 180 degrees. It is fired 180 degrees, fired at 170 degrees, and baked for 25 minutes.

  16. Home Cooking Recipe: Baked! It’s delicious to eat hot!

    Baked! It’s delicious to eat hot!


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