Cereal bagels
By VicentaLakin
Bégos is the traditional food of the Jews, the greatest feature of which is that it has been boiled with boiling water. Following this step, the beego has a special flavour of resilience and wind, and once it is added to the red tea, there will be a light smell of tea, because the beego has no basis for fermentation, so it can be done in an hour and a half to two hours, quickly. A baked beego can be a sandwich, unlike bread, which is soft, which is a little hard, but which chews more fragrantly, and which is less sugary and less oily, and is definitely the companion of a fat cut
Recipe Recommendations
- high-gluten flour 250g
- water 140g
- dry yeast 3g
- sugar 8g
- salt 5g
- butter 7g
- black tea powder 5g
- white granulated sugar 20g
Steps for Cereal bagels
1
All material except butter pours into the bread drums, a face rub, then butter, then a face rub
2
Noodle takeout
3
The noodles are divided into six
4
When you're rounded, you've got an ellipse
5
One third of the top. Keep it tight
6
One-third down, same pressure
7
Then turn it around, round it up, just a little bit longer, or there's no hole
8
One end is flat
9
A little bit more
10
The flat side covers the other side
11
The tails are tied, and six pieces of oil paper bigger than the beacon's diameter are cut, and the mats are down, on the grill, and the oven fermentes for 30 minutes
12
Prepare sugar water, 500 grams of 20 grams of sugar, and then light fire
13
将发酵好的Noodle takeout，放进糖水，现在油纸可以揭掉了，每面煮20到30秒
14
Put a leaking spoon over the face and cook for 30 seconds
15
It's dry. It starts the pre-heat oven when we take out the noodle
16
The oven warms up to 200 degrees, 20 minutes
17
Completed Chart
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Completed Chart
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Slash, ham, cheese, eggs