trade

Can make four bagels.

formula

Main dough

High gluten powder? 125g

Whole wheat flour125g

Sugar? 10g

Salt? 3 grams

High-sugar tolerant yeast? 3 grams

90 grams of ice water

Fresh blueberry (squeezed juice)/frozen blueberry (thawed in advance, naturally softened juice is easier to color) 100g.

working methods

1. Making the main dough: put all the ingredients into the chef's machine, 1-2 and mix them into dough, then change them into 3-4 and knead them into thick film (the whole process can be kneaded by hand).

2. Reassemble the dough, divide it evenly into 4 parts without fermentation, and knead and relax for 15 minutes.

3. After relaxing, flatten a dough, roll it into a rectangle, roll it up from top to bottom, roll it into strips, roll it thin at one end, wrap it in the other end, and pinch it tightly, otherwise it will explode when cooking later.

4. Cut the baking paper into appropriate size, put the molded shellfish into a 35 fermentation box or oven (put a cup of hot water to keep the humidity), and ferment until it is 1.5 times larger, about 40-50 minutes.

5. Put 500 grams of water and 25 grams of sugar into the pot, boil and turn off the heat. Bake each side of the bagel for 30 seconds.

6. Preheat the oven in advance, fire up and down 200 degrees, and bake for 18 minutes. (The temperature and time are for reference only and can be adjusted according to your own oven. )

7. Shake the baking tray out of the oven and let it cool. Cut shellfish that can't be eaten for two days and put them in the refrigerator for freezing. Bake in the oven 180 for 5-8 minutes when eating.