Recipe: Sesame and bayocarp (salty)

Home Cooking Recipe: Sesame and bayocarp (salty)

Notes:

Picked from Fujita Chiaki's salty shellfish and sweet shellfish, I like this taste very much. It is crispy and slightly salty. I don't like the soft taste. I adjust the moisture slightly, so that the softness and chewyness are better. The approach is appropriately changed to make it easier to operate.

Ingredients:

Steps:

  1. Mix the dough and yeast sugar water in addition to sesame until smooth, add butter and simmer, add sesame and mix well. (Without the film, you can use a bread machine or a chef machine to make the dough smooth.)

  2. Divide the dough into 80g of a dough, cover with a damp cloth or cling film to allow the dough to wake up for 10 minutes.

  3. Each dough is flattened with the palm of your hand, and then the dough is smashed up and down with a rolling pin, turned over, the bottom is thinned, rolled up from the top (rolled up), and the strip is grown. Follow all the steps for this dough.

  4. The long dough is kneaded to a length of 20 cm, and the other end is wrapped flat and bonded to a ring shape.

  5. 30 degree environment fermentation for 30 minutes. Preheat the oven.

  6. When the fermentation is good, boil the sugar water, 1 liter to 50 sugar. After boiling, turn to low heat, start to boil the shellfish, cook on both sides for 30 seconds, remove and drain.

  7. Baking: 210 degrees and 15 minutes.

  8. Let it cool, let's eat it~

Tips:

This bagel is already prepared for breakfast~~~


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