FLUFF Marshmallow: My Neighbor Totoro Bagel

Overview

The super cute shape, unique taste, and fluffy marshmallow-filled bagels make it so cute that kids can’t put it down and can’t bear to eat it. The smooth white chocolate paired with fluff marshmallows is sweet and tempting. Both adults and children cannot bear to refuse this delicious food. The most distinctive feature of bagels is that the formed dough is lightly cooked in boiling water before baking. After this step, the bagels develop a special toughness and flavor. The internal structure is dense and chewy, and the outer skin is slightly hard and slightly crispy. The dough with fluff marshmallows has a more elastic texture. The bagel recipe and shape are very simple. Even people with little bread making experience can understand it at a glance. The recipe is so simple that you will never forget it once you make it. Totoro, this furry and cute big guy, not only wins the love of children, but also touches the hearts of adults. The cute look is a great tool for coaxing babies, let’s try it together! (The recipe can be made into 5 pieces, and the dough has not undergone basic fermentation)

Tags

• baking
• afternoon tea
• children's day
• students
• bai qiao
• bamboo charcoal powder
• bread flour
• butter
• heiqiao
• marshmallow
• peach kernel
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 First mix the bamboo charcoal powder and bread flour evenly.

   

3. 3 Put the ingredients except butter together and mix evenly. In order to achieve a tough texture, this bread has a relatively low water content and is relatively hard. The amount of liquid is small, and even the machine is laborious to make the dough. Is it okay to add more water? Although the dough will be easier to knead if too much water is added, and the dough will be easy to form a film, it will be difficult to guarantee the elasticity and firm texture unique to bagels. So to knead the dough in a short time, you can use the "self-hydrolysis method", which is what we often call the standing method and the soaking method. It is a dough made by mixing flour and water and placing it in the refrigerator for 1 hour. (The temperature of the refrigerator should not be higher than 5 degrees to prevent the dough from rising in advance.)

   

4. 4 Knead into a slightly smooth dough. Cover with plastic wrap and refrigerate for 1 hour at a temperature no higher than 5 degrees Celsius. Dough that has not rested has almost no gluten.

   

5. 5 This is the dough that has rested, and a slightly thicker, somewhat firm film can be pulled out. At this time, you can use a chef's machine, bread machine or hand kneading to knead the dough in place. We need to work hard to knead it to the extent that we can pull out a slightly thicker film, because when the dough is rounded, if the film is not kneaded, the surface of the dough will not be smooth. When the bagel dough is shaped later, the surface will not be smooth, which will not only cause wrinkles in the finished product and affect the appearance, but also affect fermentation. So although you don’t have to knead to the complete stage, you should try your best to knead to the expansion stage, at least to make the surface of the dough smooth.

   

6. 6 Put the dough into a mixer or bread machine and beat on low setting first so that the dough can catch the hook. Beat until you can pull out a slightly thin film. If you knead by hand, use the method of kneading and rubbing the dough vigorously, because it does not need to be kneaded to the complete stage, and even kneading by hand will not take too long.

   

7. 7 When it has a certain consistency, add butter, beat at low speed until smooth, then turn to medium speed.

   

8. 8 Knead the dough to the expansion stage, and you can pull out a slightly thinner and stronger film.

   

9. 9 Take out the dough and beat it on the counter several times to make it smooth and easy to divide and shape. Try to keep the temperature of the dough below 28 degrees.

   

10. 10 Divide the dough into 5 equal parts, 80g each.

    

11. 11 .Round up in turn.

    

12. 12 Cover with plastic wrap and rest for 15 minutes.

    

13. 13 Roll the rested dough into an oval shape and try your best to remove air bubbles with your hands. Don't use too much force when rolling out the dough, with the smooth side on top so that the shaped bagel skin won't crack.

    

14. 14 Turn it over, place it horizontally on the workbench parallel to your body, fold it inward at one third, and pat it tightly with the heel of your palm to prevent air from getting trapped.

    

15. 15 Fold the lower third inward as well, press it tightly with the heel of your hand, and squeeze out the air.

    

16. 16 Fold both sides in half again and pat tightly.

    

17. 17 Pinch the closure tightly.

    

18. 18 Use the palms of both hands to slowly lengthen it from the middle to both ends. When rubbing, you may not be able to rub it all the way at one time, so you have to rub several strands in turn. The length of the dough must be at least 25 cm to ensure that there is a round hole in the middle after baking.

    

19. 19 Roll one end on the left hand side a little thinner, flatten the other end with the palm of your hand and roll it thin and wide with a rolling pin.

    

20. 20 The two ends of the noodles are butted together to form a ring shape. Wrap the rolled end over the other end.

    

21. 21 Use your thumb and forefinger to pinch the thin edge of the roll.

    

22. 22 Cut five pieces of oil paper that are slightly larger than the ring (because it is easy to take when cooking and will not stick to the baking sheet and destroy the shape.) Place the shaped dough on the oil paper, and then arrange the shape of the ring to ensure that the hole in the middle is not too small.

    

23. 23 Make 5 pieces in sequence and place them on the cut oil paper. Arrange on baking sheet. Place the baking pan in a sealed place and let it rise at room temperature according to the current temperature. About 20 to 30 minutes.

    

24. 24 Finally, when fermentation is about to end, boil sugar water and add 50 grams of sugar to 1000 grams of water. Preheat oven to 200 degrees. Heat the sugar water until it bubbles. Turn the heat to a minimum, as long as the temperature of the sugar water can be maintained. It is best not to exceed 90 degrees, because the dough is not boiled, but scalded.

    

25. 25 When your hair is done, just make it slightly bigger. The fermentation cannot be excessive. The temperature is high now, so 20 minutes may be enough. Because over-fermented dough is filled with gas, it may deflate as soon as it is boiled. The surface of the dough should be elastic when pressed with your hands, which is different from judging the fermentation state of sweet bread. The best condition at this time is that the surface of the dough is slightly dry to the touch, and it will not deform when you lift it gently.

    

26. 26 Take out the fermented dough, hold it with your hands and put the oil paper into the sugar water. The oil paper will naturally fall off. (Because the bottom of the bagel may be sticky, if you pull it off directly, it will cause deformation, and the dough will easily collapse, which is why it must be placed on oil paper.)

    

27. 27 After cooking one side for 30 seconds, flip over and cook for another 30 seconds. The temperature of the sugar water should not be too high. If the water temperature is high, the cooking time should be reduced. The temperature of the sugar water is most suitable when it is half boiled. The surface of the dough after cooking is basically smooth. Remove the cooked dough with a slotted spoon and drain off the water.

    

28. 28 Remove the dough and place it on a baking sheet. If it is not a non-stick baking sheet, you need to line it with parchment paper. You can also put the removed dough on a towel to absorb the moisture at the bottom. Too much moisture will stick to the baking pan and affect the taste. The surface of the cooked dough will be slightly wrinkled at this time, and when baked later, the dough will swell and hold up the surface. .

    

29. 29 Place in a preheated 200°C oven, middle layer, with upper and lower heat for 20 minutes. Just lightly color it. If the heat can be adjusted up and down, you can increase it by 20 degrees in the last few minutes.

    

30. 30 After taking it out of the oven, transfer the bread to a baking rack to cool completely.

    

31. 31 Dissolve the white Qiao in water and set aside.

    

32. 32 When the white chocolate is cool but not solid yet, add fluff marshmallows.

    

33. 33 Stir evenly to form a shapeable, soft chocolate mass.

    

34. 34 Divide into 5 equal portions and make the belly and eyes of the chinchilla.

    

35. 35 Take a piece of chocolate, leave some eyes aside, roll it into a ball and press it on the bagel. Wearing disposable gloves, slowly press the chocolate with the warmth of your palms and arrange it into the shape of a chinchilla's belly.

    

36. 36 Make the bellies and eyes of 5 Totoro bagels in sequence, and outline them with black art. Insert almonds into the top of your head to make ears.

    

37. 37 The cute Totoro Bagel is finished!