Old bagels

By VicentaLakin

Old bagels
It's the classic old-fashioned bread formula. It looks more delicious

Recipe Recommendations

  • high powder 105 grams
  • low powder 45 grams
  • fine sugar 12 grams
  • yeast 3 grams
  • water 120 grams
  • salt 4 grams
  • milk powder 12 grams
  • egg liquid 45 grams
  • butter 36 grams
  • melt butter appropriate amount

Steps for Old bagels

  • 1
    All Chinese raw materials added to the container
  • 2
    All mixed, room temperature 15 degrees, fermenting for five hours
  • 3
    The size expands about three times, and the surface is filled with bubbles of varying sizes
  • 4
    It's inside
  • 5
    Add all raw materials except butter to the main noodle and to the torn Chinese noodles in the bread drums
  • 6
    Run and face program, 15 minutes
  • 7
    Scrambling to stretching, adding butter rubs, continuing operation and face program for 15 minutes
  • 8
    Following the procedure, check the facial outlet
  • 9
    The fermentation inside the fermentation container of the pasta circle
  • 10
    The fermentation box sets a temperature of 28 degrees, 70% humidity, 60 minutes, one round
  • 11
    It's fermented twice as big
  • 12
    Take the noodles out, split them into six pieces on average, 10 minutes
  • 13
    scratch the noodles from top down, about 50 cm
  • 14
    Tie the face of the face, hold the left hand in the fold, and the right hand rubs around three laps inside
  • 15
    Put eight words on the face of the face, and the part that connects into the circle. Lee
  • 16
    Squeeze it together
  • 17
    Interface coded down to a 7-inch medium-altitude mold
  • 18
    Set 35 degrees, 75% humidity, 45 minutes, two rounds
  • 19
    It's about two times larger after fermentation
  • 20
    Send it to the lower level of the preheat oven
  • 21
    It's 170 degrees up and down
  • 22
    Put it on the grill when it's out
  • 23
    Scratch the melted butter immediately
  • 24
    Completed Chart

    • Old bagels Make Tips

    1. THE FERMENTATION TIME IS FOR REFERENCE PURPOSES, AND THE WATER INTAKE OF FLOUR IS DIFFERENT FROM THAT OF FLOUR, JUDGED BY THE FACIAL STATE, WHERE LIQUIDS CAN BE PRE-POSITIONED TO 15 GRAMS OF COLD LIQUIDS AND EGG FLUIDS WHEN ROOM TEMPERATURE IS 3. AMERICAN FUN BREADER: EASTINGER BM 1352B-3C MIXER: FERMENTER FERMENTATION BOX FOR 7 INCHES OF ROSE GOLD MOULD FOR COOKS: 60L

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