The key is that the step of boiling water cannot be omitted. The first function is that the surface starch is cooked and then baked, and the color is uniform and beautiful.
Second, the leaven is formed by instant boiling, so the baked skin is thin, but it tastes particularly chewy.
Yan value should also keep up. A qualified bagel is full, smooth and wrinkle-free, with even circles and colors.
I have done it several times before, but it is not full and my skin is wrinkled. Later, I found the reason.
1. Although you don't have to knead the dough until it comes out of the film, you should at least mix the materials evenly without pimples. You can pull out a thick film by kneading it more, or just leave time for it to wake up in Toya.
2. Although there is no need for basic fermentation, it can be shaped after kneading, but the wool must be loose and fluffy until the surface is smooth and delicate, so that even if it is boiled, it will have no effect, and the finished product has no wrinkles at all.
Ingredients: whole wheat flour150g, high gluten flour150g, water160g, yeast powder 3g, sugar10g, cheese16g, and salt 3g.
Practice: 1. First, put the yeast powder, sugar and water into the flour barrel, and stir them evenly with chopsticks until no yeast particles can be seen and bubbles of different sizes appear.
Cheese is triangular soft cheese bought in supermarket, which can be directly spread with bread.
3. Start the chef's machine, stir at low speed until it is flocculent, and then knead at high speed until the barrel wall is clean and the dough is smooth.
4. Without basic fermentation, take the dough out directly and let it stand for 5 minutes, which is easier to set.
5. Divide the dough into equal amounts of 10 dough, and round them separately.
6. Take a small dough, poke a hole directly in the middle with your finger, and then put it on your index finger to pick it up and turn it around a few times, so that the ring-shaped bagel is ready, round and even.
This is a bagel shaping method learned from top bakers. It refers to the pressing method, which does not wrap or roll, directly rejects the cracking phenomenon and ensures the peerless splendor.
7. After setting, put the fruit blank with shell on the baking tray covered with oil paper in turn.
Natural fermentation at room temperature for about half an hour, until all swollen, smooth and uniform surface. Don't ferment too much, too much, the skin will collapse as soon as boiling water is boiled.
It is best to put the fruit blank with shell on small oil paper, which is convenient to take and prevent it from sticking to the baking tray or pinching.
8. Put the sugar and water into the pot, stir and cook until all the sugar melts, turn to low heat and keep the sugar water slightly boiling.
Then lift the oiled paper and put it in sugar water with the shell fruit blank. When encountering water, the oiled paper will automatically fall off and be quickly clipped out with chopsticks. Boil the floating shellfish for 30 seconds, then turn it over for another 30 seconds, and try not to exceed one minute, and then take it out with a flat shovel or colander, but not with chopsticks.
9. Take a non-stick baking tray, put it in a preheated oven, and bake at 180 degrees for 20 minutes until the surface is golden.
Or bake 10 minutes, then turn it over and bake 10 minutes, so that the bagel will be more round.
The shell blank boiled in sugar water is wet and sticky, so it is best to put it on oiled paper, otherwise it will stick to the baking tray after baking, and it will not be taken out without peeling a layer of skin.
Regarding the formula, the amount of sugar can be reduced, but don't let it go. Brown sugar and maltose can be used. Sugar can help dough ferment and add flavor.
The amount of whole wheat flour can be half, and try not to put too much. With the participation of high-gluten flour, the fermentation can be smooth, delicate and delicious, soft and elastic.
Small pieces of paper with bagels are cut into small pieces of baking oil paper about 10cm in advance, which can be carried around.
It's normal to have a little wrinkle on the surface of ripe shell fruit, but it's slight. As long as it doesn't wrinkle, it will swell up again when baking.