Avocado with almond powder, the aroma of nuts~
All the ingredients except butter are together and go to the expansion stage. (The salt and the yeast are placed on both sides to prevent the yeast and the salt from coming into contact, and the salt will kill the yeast.) The expansion stage means that the feeling of the cockroach is almost the same, and the dough is stretched out (you can slowly open it a little!) At this time, the dough will show a thin film, but this film is not strong enough to break the hole! The cracked hole has an irregular shape instead of a smooth circle. At this time the dough has reached the expansion stage! Add butter to the full stage. If you are too tired, you can almost get it. You can also use a bread machine to make noodles.
Add the chopped nuts to the chopped noodles, divide into 80g dough, and squash and relax for 5 minutes.
The relaxed dough is shaped and placed in a baking tray for final fermentation. Warm place for 30 minutes. (This is a picture of the rye-bean fruit before, the shaping method is the same)
When the fermentation is good, start to boil the sugar water, turn off the small fire after the sugar water is turned on, and put the fermented bagels into the sugar water for 20 seconds on each side. It’s much more convenient to use the colander to fish the shellfish~
The boiled bacon is drained and placed on a baking sheet. !
The oven should be preheated in advance, and the cooked shellfish should be placed in the preheated 200 degree oven layer and baked for 20 minutes.