How to make original bagels, which is easy to learn and more delicious than doughnuts? This is also my first time making bagels. I like eating bagels, but I always thought that bagels were not easy to make, so I never made them myself. I didn't know until I tried it once recently. Originally, making bagels was very simple. It's really unnecessary to worry about not doing well. If people like me have no time to do it, why not try it sometime? It's really easy to use and delicious.

Less sugar and no oil, the original shell Q is tough and chewy, and bagels are a kind of bread that often appears at home. Whether eaten directly or made into sandwiches, it is very delicious. I haven't made bagels for a long time. Today, cinnamon powder was specially added, but my relatives have different tastes, so I plan to make the most classic and original bagels. If I want to taste them, I must spread the sauce.

Food: 360 grams of high-gluten flour, 50 grams of pure honey (which can enhance fragrance but is not easy to sweeten), 6 grams of salt, fresh yeast/instant yeast 12 grams /3 grams, fresh milk 195 grams (accounting for 54%), and 70 grams of old noodles.

Step 1: Use part of fresh milk to make yeast in a small oven at 230℃, knead high flour, fresh milk (except yeast), pure honey and salt until the water is completely dry, add old flour and knead evenly, and add the rest (yeast fresh milk) and knead evenly in batches until smooth. This time it is divided into113-65438+135g. In addition, the old face has a greater relationship, and the previous 100g can still be used.

Step two, shaping immediately after cutting and caking. There is no need to preserve the basic fermentation (and add the old noodles) at my favorite Q degree, and put it in the microwave oven for fermentation (spraying water irregularly) to improve the water vapor. At this time, boil a pot of hot red bean syrup (two granulated sugar and brown sugar ginger tea), ferment for about 30-35 minutes, and you can burn shellfish!

The duration of the third step is for reference only. If the ambient temperature is high, it is likely that the time will be shorter, and it is not easy to judge whether the fermentation is sufficient. You can refer to the following: prepare a pot of cold water in advance, take a shellfish, and float down to represent fermentation. If it is semi-floating and semi-sinking, it needs to be fermented again. If it sinks completely, it means there is no fermentation at all. You can check if you forgot to add yeast.

Step 4: Bake the shellfish raw at 230 for about 25-30 minutes, and gently press the side near the lower part to detect the abdomen. Press it gently with toughness, and you can knock on the board to announce it. If you are worried that it will be too dry for a long time, you will have experience ~ I hope everyone can make delicious and smooth shellfish smoothly.