I have known bagels for a long time. When I first saw how to make them, I thought to myself: I will never make this. I have to cook it in boiling water. It's troublesome. It won't taste much better without fermentation!
However, I was wrong. When I saw that many people had a soft spot for it, I wavered. When my friends advised me to try it, I became determined. When I tasted the first bite, I regretted it. I almost missed this delicious food. Maybe you, like me, haven't tasted it yet. If you like chewy hard bread, don't miss it ~
Coconut raisin bagels
By RustyHuels
Recipe Recommendations
- ordinary flour 280g
- coconut 30g
- yeast 2g
- water 130g
- raisins appropriate amount
- white sugar 15g
Steps for Coconut raisin bagels
1
Mix all ingredients.
2
Knead into a smooth dough (it will not be too smooth with coconut paste), and ferment for 60 minutes.
3
Divide it evenly into 6 parts.
4
Take one portion and roll it into an oval (thicker in the middle), put the raisins in the middle, fold the sides towards the middle (fold in three), and pinch the seal tightly.
5
Roll slightly longer and flatten it at one end.
6
Hold the other end.
7
Ring...
8
Add water to the pan and bring to a boil, add a large teaspoon of white sugar, add a bagel, blanch for 20 seconds, turn over and blanch for another 20 seconds (Figure 8 shows the blanched bagel).
9
Put it into the preheated oven at 180 degrees for 20 minutes (Figure 9 shows the roasted bagels).