Two-color cranberry cheese bagel

Overview

Bagel bread is low in calories and full of satiety, so hurry up and arrange it for yourself. Get ready for the two-color cranberry cheese bagel~

Tags

• baking
• butter
• fresh yeast
• high gluten flour
• milk powder
• old noodles
• polish species
• red velvet liquid
• red yeast rice powder
• sugar
• salt

Ingredients

Steps

1. 1 All materials are weighed and the red velvet liquid is reserved because it needs to be adjusted to dark pink for the last time. Add butter when beating to 70%. If you want the bagel texture to be tough, you don't need to beat the fascia too much.

   

2. 2 After whipping, take it out. The total weight is 2000g. Take 1000g and put it into UKOEOU10 dough beater. Add 3 drops of edible red velvet and beat it into deep pink to form a color difference. It's probably just a little bit more obvious color difference, but the effect is very beautiful after it's baked.

   

3. 3 After resting for 20 minutes, divide the dough into 40g small balls, roll into balls, cover with oil paper at room temperature to prevent drying, and rest for 20 minutes before wrapping the fillings.

   

4. 4 The two colors of dough stick together at the bottom, flatten them and use a rolling pin to flatten them. Shape into a trapezoid shape and roll the filling from top to bottom to close.

   

5. 5 To make a columnar shape, use scissors to cut a 1cm opening at one end and flatten the rolling pin to wrap the other end of the columnar shape. Tighten the mouth.

   

6. 6 After wrapping, place it with the seam facing down and prepare to ferment in the fermentation box until it doubles in size. The temperature is 28 degrees and the humidity is 70, which takes about 40 minutes.

   

7. 7 Prepare bagel water, 50g of sugar and 1000ml of water to boil, and prepare a rack in advance to drain. When the water boils, add the bagels and cook for 15 seconds on each side, remember to turn them over. The longer you cook it, the harder it will taste. If you like a harder texture, you can extend the seconds longer.

   

8. 8 This is the bagel dough after cooking. The skin will be wrinkled and will be plump after baking.

   

9. 9 Bake at the same baking temperature of 155 degrees for 12 minutes on three levels of the Kobic 80s air oven.

   

10. 10 Melt the dark chocolate in advance to draw the eyes, nose, and mouth. You can also use the remaining dough to press with a round nozzle to create more three-dimensional facial features. Apply water to the skin after spraying it with water.

    

11. 11 This is a two-color bagel with more three-dimensional features, so you can skip this step if you don’t want to worry about it.