All-meat bagels

By VicentaLakin

All-meat bagels
Beacon is the only staple bread that is boiled with water and baked, a special practice that locks the water in the face, making the finished product a little bit more chewing and soft. It is low in heat and fat and is favoured by nutritionists and dieters. It is also possible to cut half of a roasted beetle, rubbing on favorite jams, or wrapping some chicken vegetables, etc., in a perfectly attractive manner。

Steps for All-meat bagels

  • Make All-meat bagels step 0
    1
    Get ready for the material。
  • Make All-meat bagels step 1
    2
    Noodle material other than butter is placed in a cook ' s mixer drum, which opens the low end and continues to rub the face at the speed of the round。
  • Make All-meat bagels step 2
    3
    It is smoother and then added butter, and then continues to rub its face until the middle speed of the butter is smoother。
  • Make All-meat bagels step 3
    4
    It's rounded up and put it on the tray。
  • Make All-meat bagels step 4
    5
    CF-100A FERMENTATION BOXES WITH A SELECTION TEMPERATURE OF 28 DEGREES, HUMIDITY OF 70%, 60 MINUTES, WATER AND HUMIDITY AT THE BOTTOM, PREHEAT COMPLETION OF THE FERMENTATION BACK TO ABOUT TWO TIMES THE BASE。
  • Make All-meat bagels step 5
    6
    The fermented pasta is subdivided into nine equals and rolls and turpentines for about 15 minutes。
  • Make All-meat bagels step 6
    7
    the loosed face of the face is formed into an elliptical shape, the face is turned and folded internally from one third to the top and one third to the bottom, and the face of the face is pressed to a length of about 25 cm。
  • Make All-meat bagels step 7
    8
    The face of the face is crushed with a cane, while the other is placed on the face of the face of the face of the face of the face of the face of the face of the face of the face of the face of the face。
  • Make All-meat bagels step 8
    9
    • placing a finely formed face on a square oil sheet of about 10 cm long on the side, at intervals into the oven。
  • Make All-meat bagels step 9
    10
    CF-100A FERMENTATION BOXES, WITH AN EARLY SELECTION OF 35 DEGREES, 75% HUMIDITY, 30 MINUTES, WATER AND HUMIDITY AT THE BOTTOM, PREHEAT COMPLETION OF FERMENTATION BACK TO APPROXIMATELY 1.5 TIMES THE SIZE。
  • Make All-meat bagels step 10
    11
    When the fermentation comes to an end, sugar water is prepared, 1 L water and 50 g fine sugar are added to the pot, and it is boiled to the edge of the pot and the fire is turned off。
  • Make All-meat bagels step 11
    12
    The fermented pasta is put in the sugar pot with the oil paper, then the oil paper is released, then boiled in 30 seconds, flipped over with a razor, then boiled out with a razor for 30 seconds, and then dredged in the tarpaulins at intervals。
  • Make All-meat bagels step 12
    13
    On the surface of the hot noodles, oatmeals are spilled in time。
  • Make All-meat bagels step 13
    14
    COUSSCO-960S HOT WIND OVEN, 180 DEGREES PREHEATING, GRILLED IN THE MIDDLE AND BAKED FOR ABOUT 20 MINUTES。
  • Make All-meat bagels step 14
    15
    When the bake is over, the bread comes out of the oven and it's out of the oven and it's on the net。
  • Make All-meat bagels step 15
    16
    However, half-cuts of the medium are made of berry sandwiches made of sauce, chicken and vegetables that you like。

    • All-meat bagels Make Tips

    1. Because of the different water intake properties of flour, liquids are not added at once, with appropriate adjustments to the face-to-face state. 2. Noodles must be lax in their shapes and the length of the beryllium should be around 25 CM, and the hole in the beego centre may not be visible if it is not lax or long enough. 3. Sugar boils when it comes to bubbles and turns fire and heats it up. It does not boil until it boils. It's normal to have a few wrinkles on the face of a cooked noodle. Cooked noodles are carefully handled when they are removed so that they are not broken and can be supported by glue shovels or razors. 4. Preheat the oven before cooking the noodles, and when they are cooked, bake in the oven in a timely manner, so that they do not stay too long in order to contract. 5. The temperature and timing of the baking is for reference purposes only, adjusted as appropriate. PS: Any questions as to how to be my square would like to welcome Twitter into the group of fans

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