Meat floss and rye bagels over 12 months old

Overview

The texture of bagels is relatively tough, and it tastes very different from ordinary bread. It is low in sugar and oil, and is very suitable for children. Some children have lagging chewing abilities and can use bagels to exercise their chewing power. The more they eat, the more delicious the bread will be. The difference between bagels and other breads is that there is an extra step of boiling sugar water. You need to grasp the time of making the sugar water, and knead the dough well enough to pull out a thin film. Today I used a bread machine to knead the dough for about 25 minutes. Although the recipe is very simple, it tastes very good. The addition of meat floss can supplement iron, and rye is a whole grain. They are all good things and much healthier than the bread bought outside. I taught you how to make bagels last time. This time I used one-time fermentation, which saves time and effort. As long as you practice more, you will get better and better

Tags

• baking
• afternoon tea
• butter
• high gluten flour
• pork floss
• rye flour
• sugar
• sugar water
• yeast
• salt
• water

Ingredients

Steps

1. 1 grams of yeast. 200 grams of high-gluten flour. 50 grams of rye flour. 8 grams of sugar, 3 grams of water, 170 grams of butter, 5 grams of pork floss, 20 grams, put into a bread machine and knead into a ball using the mix function and knead for 20 minutes. In summer, you need to use ice water or ice milk, otherwise the surface temperature will be high and it will ferment in advance. The water absorption of flour is different, so we reserve 10 grams of water first, which depends on the dryness and humidity of the dough.

   

2. 2 You can pull out a little of the film and add softened butter and continue kneading for 5-10 minutes. The surface of the dough is smooth and soft.

   

3. 3 Divide the dough into 6 portions, each portion is about 78g, cover with plastic wrap and rest for 15 minutes.

   

4. 4 Shape the dough into a round shape and use a rolling pin to roll it out from the middle and up and down into a shape of beef tongue.

   

5. 5 Turn the dough sideways and thin the bottom so that the joint is not so obvious.

   

6. 6 Roll up the dough from top to bottom, pinch the joints and roll into a long strip of about 22 cm.

   

7. 7 Roll out one side into a fishtail shape.

   

8. 8 Just make it round like this. If there is a hole in the middle, we put the unsightly part of the interface downwards.

   

9. 9 Put a piece of paper underneath and we put it in the baking pan.

   

10. 10 Put the finished bagels in the oven to ferment at about 35 degrees. You can put a basin of hot water in it for fermentation.

    

11. 11 It will take about 25 minutes to ferment. It will not double in size, but it will look a little swollen.

    

12. 12 When the bread is about to be ready, we need to boil the sugar water in advance. Add 25 grams of sugar to 500 grams of water. After the sugar water is boiled, we need to turn down the heat and let it boil slightly instead of high. Also open the oven and preheat it to 180 degrees.

    

13. 13 After putting the bread in, cook each side for about 30 seconds before turning it over. After turning it over, we use a slotted spoon to take it out.

    

14. 14 Put the cooked bread into the baking pan and immediately put it into the preheated oven at 180 degrees Celsius and bake on the middle rack for about 20 minutes.