Recipe: Sweet and sour doubleberry shellfish (refrigerated fermentation method) 丨 health · baking

Home Cooking Recipe: Sweet and sour doubleberry shellfish (refrigerated fermentation method) 丨 health · baking

Notes:

Dried blueberries and dried cranberries, mixed with sour and sweet double flavor. With cream cheese and raspberry jam, the berry lovers will definitely not stop. A refrigerated fermentation not only saves time but also increases the flavor. The epidermis not only has the sweet and crispy honey water but also a light milky fragrance. It was made the first night to refrigerate, and the next day, it was a convenient process. Original: "BREAD" By Dean Brettchneider The following amount can be used to make five 95-100 grams of bagels. I did it in half of the original amount, so there was a number of 0.5 in the ingredients.

Ingredients:

Steps:

  1. Home Cooking Recipe: Spread the baking paper on the baking tray, and spread a thin layer of cornmeal on the paper for spare.

    Spread the baking paper on the baking tray, and spread a thin layer of cornmeal on the paper for spare.

  2. Home Cooking Recipe: Mix all the ingredients in the dough section to make it smooth and elastic. This dough has a low water content and all textures are dry and tough.

    Mix all the ingredients in the dough section to make it smooth and elastic. This dough has a low water content and all textures are dry and tough.

  3. Home Cooking Recipe: It's okay to break into the dried blueberries and cranberries, and the dough will show a natural marble pattern.

    It's okay to break into the dried blueberries and cranberries, and the dough will show a natural marble pattern.

  4. Home Cooking Recipe: Immediately after breaking into the dried fruit, divide the dough into 5 parts, about 95-100 grams. Relax for 5 minutes.

    Immediately after breaking into the dried fruit, divide the dough into 5 parts, about 95-100 grams. Relax for 5 minutes.

  5. Home Cooking Recipe: Take a small dough and knead it into strips about 15-20 cm long. Wrap around on three fingers.

    Take a small dough and knead it into strips about 15-20 cm long. Wrap around on three fingers.

  6. Overlap the dough at both ends and roll back and forth with three fingers to glue the seams.

  7. Put the whole shape of the bagels on the baking tray at a spacing of 3-4 cm, cover the plastic wrap, and refrigerate overnight (12-16 hours).

  8. The next day, take out the bagels and return to room temperature for 30-45 minutes. After taking it out of the refrigerator, immediately remove the plastic wrap, otherwise it will stick to the betel nut and replace it with a towel on the bagel.

  9. Preheat the oven to 425F/218C. Put water and honey in a large pot, cook it into the water and mutter it.

  10. Put 2-3 shellfish in one boil, cook for 30 seconds, turn the bacon over one side and cook for another 30 minutes, and cook for 1 minute.

  11. Use a hedge to remove it, drain the water, and place the side with the corn flour down on the baking sheet. Each is about 2 cm apart.

  12. After all cooking, bake for 20-25 minutes until the surface is golden yellow.

  13. Take out the grill and let it cool.

Tips:

1. Do not add extra water to the main dough. If the dough is too soft, the shape will be diminished when cooked. 2, step 6, do not just put the two ends of the dough together, must overlap about 2-3 cm. Because if it is only the head-to-head connection, it will become very fine, and it will become a bagel with uneven thickness. 3, another shaping method: use a finger to poke a hole in the middle of the round dough, and pull the hole by hand.


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