I have always loved TeeGeschwendner's tea. Foreigners drink tea differently from ours. They have more herbal tea or fragrant tea. For example, I like this Schoko-Bananen-Crêpe-Tee, Chocolate-Banana-Pancake Tea very much.
It's a mixture of black tea and green tea, with diced bananas, cocoa beans and spices added. When soaked, it really has a light chocolate flavor, a sweet banana flavor, and the calories are only 1-2kcal/100g. Especially when it's cold, it's very comfortable to have a cup like this once you come home.
Unfortunately, this tea is no longer on sale. The last point must be made good use of.
Use it to make bagels today.
The Becky Fruit has the aroma of this tea. It has been boiled in sugar water and roasted until the surface comes out crispy and stretched. Don't wait until it's too cold to start it. It's the perfect afternoon tea.
I made more and went to Sister T's house tomorrow to be a guest and brought a few as small gifts.
bagel
Recipe Recommendations
- dry yeast 4g
- high-gluten flour 600g
- sugar 70g 补充
- water 1000ml
- salt 1 Knife tip
- sweetening
- baking
- several hours
- ordinary
Steps for bagel
1
Tee Geschwendner's Schoko-Bananen-Crêpe-Tee seems to be out of sale.
2
Soak with 320g for 3 minutes.
3
Strain out 290g of the brewed tea, take a small amount of it until it is not hot, and melt the dry yeast in.
4
After roughly mixing tea, tea with melted yeast, flour and sugar, add salt.
5
After mixing well, stir at high speed for about 3 minutes to form a "Sanguang" dough.
6
Squeeze the tea dregs to remove excess water and wrap it into the dough.
7
Knead again into a uniform three-light dough. Put in the basin, cover with a plastic bag, and ferment at 20 degrees for about 2 hours.
8
The fermented dough grows very much.
9
Divide the dough into 15 portions, each weighing about 60 grams. Round them individually and let stand for 20 minutes.
10
Take a small dough and rub it into a long strip. The length of the dough should not be too small, otherwise it will not be visible after fermentation. The long strip should be as uniform as possible. Squash one end with your hand and place the other end on the flattened end.
11
Wrap the other end with the flattened end and pinch it tightly.
12
Turn it over and straighten the shape.
13
Make all small dough into circles in this way, sprinkle with some flour on the surface, cover with a plastic bag, and ferment for a second time.
14
Also at about 20 degrees, the dough volume increases significantly, the circle becomes thicker, and the hole in the middle becomes smaller, which takes about 90 minutes.
15
Prepare sugar water and bring to a boil.
16
Keep the sugar water slightly boiling, put the bagel into the sugar water and cook for about half a minute on each side. Cook 4 or 5 and add a little more sugar to the water.
17
Place the cooked bagel on a baking sheet covered with baking paper. Put it in a preheated oven, medium and middle layer, at 210 degrees for about 12 minutes, and bake until the color is beautiful.