Walnut Bagels
Overview
After making cranberry bagels, make walnut bagels. Turning dried fruits into dried nuts has a unique flavor. The unique aroma of walnuts adds a rich flavor to the bagels. Break the walnuts into small pieces in advance so that they won't become cluttered when kneading and shaping the dough. The first two bagels felt very good, and I couldn't help but feel a little elated. When we arrived at the walnut bagels, we carelessly missed Jingzhou. During the final fermentation, the temperature was slightly higher, and I did some other things while I was doing it. As a result, the bagels over-risen, and I felt a little uncomfortable when blanching them. Sure enough, it didn't form a round ring when baked, but became a little flat. The only consolation is that the surface is relatively smooth and not too pitted to be unbearable. . . Don't be careless. . .
Tags
Ingredients
Steps
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Materials
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Pour the ingredients except walnuts into the bread barrel
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Mix the dough for 30 minutes
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into a dough that can pull out a thin film
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Add chopped walnuts
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Knead evenly
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Place in a bowl, 28-30 degrees, ferment for about 30 minutes
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The dough has grown
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Divide into 3 equal parts
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Press flat
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Use a rolling pin to roll into a rectangular shape
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Fold it in three and press the joint firmly
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Fold in half and press the joint tightly
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Shape into long strips
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Flatten one end
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Fold the other end on top
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Wrap it well and pinch the interface tightly
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Turn over, place at 35 degrees, and ferment for 30 minutes
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Put it into slightly boiling water, blanch both sides for 15-30 seconds, remove and control the water
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Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes
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Golden on the surface, out of the oven
