Black sesame flour bagel toast raw materials: 300g high-gluten flour, water 160g, baking powder 3g, sugar 10g, cheese 16g and salt 4g; 20 grams of cooked black sesame seeds. Practice: 1. First, weigh baking powder, sugar and water, put them into a flour bucket, stir them with chopsticks, and melt until no yeast particles are visible and bubbles appear, which shows the charm of yeast. 2. Add high-gluten flour, salt and cheese. Cheese, bought in the supermarket, is a triangular soft plastic cheese that can be directly coated with toast. You can also replace it with cream cheese, or10g of unsalted butter. 3. Put it into a bread machine, stir it into a flocculent shape at a slow speed until it is kneaded into dough, and then turn it quickly until the barrel wall is clean and the batter is smooth. Although there is no need to mix flour before the bagel leaves the film, it should be delicate and elastic, so that the taste is soft and elastic and will not lose firewood.
4. Take out the kneaded batter immediately without alkaline alcohol. Roll thin and sprinkle with cooked black sesame powder. 5. Then fold it up and roll it out, then fold it up and roll it out again, and repeat it until the black sesame powder is evenly melted into the batter, then roll it round and relax for 5 minutes. You don't have to relax for long. Summer is hot and hot, but it still grows fast. Relax for a while to make plastic surgery easier. 6. Divide the batter evenly into 10 small batter with the same net weight and roll it into a circle. 7. Take a small dough, poke a hole in the middle with your finger, don't press it lightly, then put it on your ring finger and throw it up twice, and the ring bagel toast will become straight, round, symmetrical and neat. 8. After setting, put the shell fruit blank on the cake mold covered with tin foil. The indoor temperature allows them to ferment naturally for 20min minutes, until they are plump, and they can be quickly retracted by gently pressing them with your fingers, or they can be light.
The whole shaped shell fruit blank must be placed on tin foil, because it needs to be boiled. If you hold it in your hand after it is mellow, it may make people collapse. First, it will stick to the baking tray, and second, it will be soft and pinched. You can cut the cake baking tin foil into small pieces of 10cm in advance and carry it with you. Preparation of boiled shellfish red bean syrup: 50 grams of white sugar and 750 grams of cold water. 9. Put sugar and water into the pot to make it popular, mix and cook until all the sugar is dissolved into boiled red bean syrup, then turn the heat down and keep it slightly boiling. Then pick up the edge of the tin foil and put it into the red bean syrup with the shell fruit blank. Tin foil will peel off by itself when it meets water, so quickly clip it out with chopsticks. After boiling the floating shell fruit for 30 seconds, turn it over and cook it for another 30 seconds, and try not to exceed one minute, then use a flat shovel or colander to clamp it, but not chopsticks.
10. Put it on a non-stick baking tray, put it in a heated electric oven, and bake at 180 degrees for 20min until it looks golden yellow. The shell blank of adzuki bean before boiling in sugar water is wet and sticky, so it must be fished into a baking tray with good non-stick effect, or covered with tin foil, otherwise it will stick to the baking tray after baking, and the shell fruit will not be taken out without peeling a layer of skin. Tip: Try not to add black sesame powder at first. The cooked black sesame powder will peel or even crush when it is kneaded, which will lead to the yellow color of the batter. Just roll it in before shaping.