Recipe: Bean paste bagel

Home Cooking Recipe: Bean paste bagel

Ingredients:

Steps:

  1. Home Cooking Recipe: In addition to butter and red bean paste, add all the ingredients and noodles, add softened butter after 20 minutes, continue to knead the dough, and simmer until the full stage, cover the plastic wrap at room temperature. Fermentation to twice as large

    In addition to butter and red bean paste, add all the ingredients and noodles, add softened butter after 20 minutes, continue to knead the dough, and simmer until the full stage, cover the plastic wrap at room temperature. Fermentation to twice as large

  2. Home Cooking Recipe: The exhaust gas is divided into six equal parts, rounded, and the cover wrap is raised at room temperature for 15 minutes. Wait for the time to weigh the bean paste, 25 grams a round and spare.

    The exhaust gas is divided into six equal parts, rounded, and the cover wrap is raised at room temperature for 15 minutes. Wait for the time to weigh the bean paste, 25 grams a round and spare.

  3. Home Cooking Recipe: Take a dough and flatten it, and put in the pre-weighed bean paste. Close the pinch tightly, down, and gently flatten. Slowly smash into a slightly longer oval shape, do not use excessive force to prevent the broken bean paste.

    Take a dough and flatten it, and put in the pre-weighed bean paste. Close the pinch tightly, down, and gently flatten. Slowly smash into a slightly longer oval shape, do not use excessive force to prevent the broken bean paste.

  4. Home Cooking Recipe: Use a sharp blade, carefully cut on the dough, cut into a uniform cut, pay attention to only cut through the upper layer, reveal the bean paste, do not cut the lower layer. Be sure to take it slowly, don't cut through.

    Use a sharp blade, carefully cut on the dough, cut into a uniform cut, pay attention to only cut through the upper layer, reveal the bean paste, do not cut the lower layer. Be sure to take it slowly, don't cut through.

  5. Home Cooking Recipe: Gently turn over, cut face down, and gently roll up from the side. On the other side, use your fingers to rub the water and flatten it for easy bonding. After the roll is finished, the roll grows into a tube shape, the cut is just facing up, the bottom side is facing down, and the pressure is pressed to prevent the opening when the fermentation is carried out. When rolling, it should be tight and moderate. Don't be too tight. It is easy to break the strip, not too loose, and it is easy to spread when fermenting.

    Gently turn over, cut face down, and gently roll up from the side. On the other side, use your fingers to rub the water and flatten it for easy bonding. After the roll is finished, the roll grows into a tube shape, the cut is just facing up, the bottom side is facing down, and the pressure is pressed to prevent the opening when the fermentation is carried out. When rolling, it should be tight and moderate. Don't be too tight. It is easy to break the strip, not too loose, and it is easy to spread when fermenting.

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

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

  7. Home Cooking Recipe: It is fermented in an environment with a temperature of 38 degrees and a humidity of 85 degrees. I fermented in the oven, and placed hot water under the baking tray, and fermented to 1.5 times. Be careful not to over-fermentate and break the cut strips. Brush the whole egg liquid, preheat the oven and put the middle layer. Bake it at 180 degrees for 15 minutes. When the color is slightly satisfactory, cover the tin foil.

    It is fermented in an environment with a temperature of 38 degrees and a humidity of 85 degrees. I fermented in the oven, and placed hot water under the baking tray, and fermented to 1.5 times. Be careful not to over-fermentate and break the cut strips. Brush the whole egg liquid, preheat the oven and put the middle layer. Bake it at 180 degrees for 15 minutes. When the color is slightly satisfactory, cover the tin foil.

  8. It can also be made into caterpillars. When I was licking, I was stuffed with the head, just like the head of a caterpillar.

  9. You can also wrap the bean paste, squash, cut two knives, like a wife pie shape

  10. Do it well

Tips:

Don't greedy to put too much bean paste, it is easy to smash the skin to reveal the bean paste, it is not easy to operate, it also affects the appearance. When cutting the incision, it is best not to operate on the silicone pad to prevent accidental cutting of the silicone pad. If it is not rolled into a circle, it is a caterpillar bread. The bean paste can be a little more, a 30 g total 180 g.


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