Bagel ~~ is a bagel that has been cooked once!
Compared with the soft taste of ordinary bread, it will be more chewy!
sesame shell fruit
Recipe Recommendations
- high powder 225g
- rye flour 25g
- white sesame appropriate amount
- warm water 140ml
- salt 5g
- sugar 10g
- dry yeast 2g
Steps for sesame shell fruit
1
Map of raw materials needed for bagel production.
2
Pour warm water directly into the inner cylinder of the bread maker, sprinkle evenly with yeast, and let stand for 10 minutes.
3
Mix the high flour and rye flour and pour into the inner tube (cover the water as much as possible). Open a small nest on the flour and pour salt and sugar. Finally, pour in a full layer of sesame seeds and start making dough.
4
In a good state (about 1 times as big).
5
Cut into 5 small 80-g dough pieces.
6
The divided dough is rolled round with your palm and pressed evenly before rolling it into a rectangle.
7
After folding the 3/1 parts of the dough, fold the remaining 3/1 parts, press the joint part of the dough firmly, and then fold the dough in half, press the joint part firmly.
8
Roll the ends with your hands and knead the dough into a dough stick of about 25cm.
9
Kneak one end a little thinner, roll the other end into a flat shape, and make the front and rear parts into a ring. The flat end wraps the thinner end, and press the joint firmly with the palm of your hand.
10
Wake the dough at about 35° for the last 30 minutes.
11
Prepare a pot of boiling water, and pass the last awakened dough in slightly boiling water for 30 seconds on each side.
12
Preheat the oven at 210° while the dough is de-steaming. Place the dough on a baking sheet covered with tinfoil (greased) and place it in the oven at 210° for 15 minutes.