Recipe: Original bayo

Home Cooking Recipe: Original bayo

Notes:

The whole family loves one, although the appearance is not amazing, but it is also embarrassing, fat and slippery is very attractive, and small v students call it "doughnut bread". I love it with low sugar, low oil and uncomplicated practices. It can be used with a variety of nuts. The middle section is sandwiched into fried egg ham. It is an energy sandwich. It is nutritious, healthy and fast. It is one of the most popular breads on my breakfast table. .

Ingredients:

Steps:

  1. Home Cooking Recipe: Put all the ingredients except butter together until the dough is smooth, add butter and knead until the dough is well stretched. The kneaded dough was divided into 6 equal portions, and the wrap was covered with a plastic wrap for 5 minutes.

    Put all the ingredients except butter together until the dough is smooth, add butter and knead until the dough is well stretched. The kneaded dough was divided into 6 equal portions, and the wrap was covered with a plastic wrap for 5 minutes.

  2. Roll the loosened dough into an oval shape, turn it over and turn the upper 1/3 down and press it tightly, then turn the lower 1/3 up and press it tightly.

  3. Then fold the dough in half and press it tightly.

  4. The noodles are grown to a length of about 25 cm, and one end is flattened into a fan shape, which is wrapped around the other end and pinched.

  5. Place the shaped dough on a baking sheet of a tarpaulin (or wet cloth) and ferment for 30 minutes in a warm place.

  6. In the final fermentation process, start preheating the oven 200 degrees, and start to boil the sugar water, put the water and sugar together, cook until boiling to a small fire, put the fermented shell fruit face down, put it in sugar water for 30 seconds, turn Cook for 30 seconds.

  7. The boiled bagels are removed with a draining tweezers, placed on a baking sheet, and immediately sent to a preheated oven at 200 degrees, in the middle layer, fired up and down, and baked for about 20 minutes until the surface is golden.

Tips:

Note: 1. When the weather is hot, the operation should be fast, so as not to affect the taste of the dough too quickly (I am a little bit initiated), or use ice water. 2. At the end of the fermentation, the tarpaulin (or wet cloth) on the baking tray can prevent the dough from sticking and prevent the shellfish from getting on the baking tray. 3. Boiled bagels should be baked in the oven immediately.


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