Pretentious fruit
By VicentaLakin
Donuts? It's not! It's a beego! Though it looks similar, they're fundamentally different. It's really low sugar, low oil. Light food first. Chewing, what is being said here is not a force of common understanding. It is true. What difference does it make between a beego, a bagel, if it doesn't chew for more than five minutes? I'm curious about that. I made the bagels this time. The formula is slightly modified. Thank you for the original formula. It needs to boil with water. The water is boiled to seal the water in, creating a kind of resilience. So, specifically, don't omit the cooking step. This is the essence of the beego。
Recipe Recommendations
- high powder 250 grams
- sugar 10 grams
- salt 5 grams
- water 145 grams
- butter 10 grams
- fresh yeast 7.5 grams
- egg liquid appropriate amount
Steps for Pretentious fruit
1
Put high powder, sugar, salt, butter in the mixer。2
I'll mix it with water. Join the fresh yeast, swam it up slow and spread! Touch it, pounce it with a little sawy teeth。3
Split the noodles into small ones. About 100 grams each. Rounded the face, covering the film for 30 minutes。4
When fermented, take a little noodle, flatten it, and turn it into a cow tongue. From the center to the back。5
Rotate 90 degrees. Cross over. Bottom push. Roll from top to bottom. Scroll and press。6
Keep the mouth at the bottom and even the long strips。7
On both ends of the long strip, one tip, one tip。8
Pack the tip with the flat end and leave the door in。9
Before cooking, heat the oven. Fire 210. Fire 200。10
Get a pot, put in water and sugar. Cook. The fire stays warm, but no bubbles. Put the cone in the pan for 30 to 40 seconds each. Take out any additional moisture from the asphalt。11
Put egg fluid on the surface。12
Put it in a preheated oven. 14-18 minutes. The temperature is adjusted according to its own oven. Just watch the color。13
It's cool out of the oven。Pretentious fruit Make Tips
1. Beacon is thrown into boiling water in order to paste the protein and make it more chewy. Don't cook too long. 2. The process of cooking is controlled by water temperature between 80 and 90 degrees, not by the state in which the water is spread. 3. The quantity of liquid in the formulation is regulated by the water use of its own flour. It is recommended that 10 grams of water be retained and reduced as appropriate。