#aca烤明星大赛# Polish Black Pepper and Onion Bagels

Name: #aca烤明星大赛# Polish Black Pepper and Onion Bagels
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g High fan; 50g water; 0.5g yeast; 8g Sugar; 5g salt; Main dough freshly ground black pepper appropriate amount main dough onion crisp 20g butter; Some Freshly ground black pepper; 20g Onion Crisp; 1 tsp Edible baking soda

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

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Time

Serving

Today I recommend a salty fragrant bagel, which saves time, low sugar and oil, is slightly salty, slightly spicy and full of onion crispy aroma. I have been too busy lately to make time-consuming toast bread. After making bagels several times in succession, I like this kind of time-saving and low-calorie bread more and more. It can be done in less than two hours when it is hot. Especially today this bagel is the favorite among the several recently made. It is suitable for eating on an empty mouth, the more you chew, the more delicious it is. Hot food has the best taste. You can spray water on the surface the next day and bake it in an oven preheated at 200 degrees for 3 or 4 minutes to make the surface hard and crisp before eating. It is crispy on the outside and soft on the inside. (Don't try the bread if you don't like green onions and toughness.) In addition, this bagel is softer than ordinary bagels due to the addition of Polish species.
The following are the raw materials::
Polish species: high powder 50 g water 50 g yeast 0.5 g main dough: high powder 200 g water 85 g yeast 2 g sugar 8 g salt 5 g butter 5 g freshly ground black pepper appropriate amount of onion crisp 20 g cooking dough water: water 1,000 grams of edible baking soda 1 teaspoon"

Ingredients

50g High Fan
50g Water
0.5g Yeast
8g Sugar
5g Salt
Main dough freshly ground black pepper appropriate amount main dough onion crisp 20g Butter
Some Freshly Ground Black Pepper
20g Onion Crisp
1 tsp Edible Baking Soda

#aca烤明星大赛# Polish Black Pepper and Onion Bagels

1. Cut the onion to about the size of your fingernails, put it in the oil on a low fire, and pay attention to the low fire to fry.

#aca烤明星大赛# Polish Black Pepper and Onion Bagels recipe

2. Fry slowly until most of it is crispy.

3. This is a fried onion crisp, a small part of it is still soft and does not affect the taste.

4. The raw materials from Poland are mixed, sent to rise and then fall back, and can be stored in cold storage for three days. Polish seeds are mixed with the ingredients in the main dough except butter, black pepper, and onion crisps to form a dough. (You can reserve a little water first, and add it as the case may be)

5. Put it in the bread machine and knead for about 15 minutes. Add the softened butter at 7 or 8 minutes.

6. After kneading into the expansion stage, a slightly thicker film can be pulled out.

7. Add freshly ground black pepper and onion crisps and knead well. (Because there will be a little oil in the onion crisp, if the dough is too wet after adding, you can add a little flour)

8. Kneaded dough.

9. The dough is rounded and loosened in six portions for 10 minutes.

10. Take a portion, roll it into an oval and turn it over.

11. Fold the two ends toward the middle as shown in the figure.

12. Fold it in half and pinch the interface tightly.

13. Roll it into a length of about 20 cm, and flatten it on one end.

14. Put the other end on the flattening place. Pinch tightly after wrapping. Prepare them one by one, and place them under a piece of oiled paper so that they can be boiled in sugar and water later.

15. Cover with plastic wrap and relax it for about 20-30 minutes (about 30 degrees at room temperature), and extend the time appropriately in cold weather. It’s about 1-1.5 times as big as it is. You don’t need to send it twice as big, otherwise the finished product is easy to wrinkle.

16. When the hair is almost ready, start to preheat the oven and boil water, preheat the oven to 210-220 degrees. After the sugar water is boiled, turn on a low heat to keep it boiling, add the bagels and cook for 30 seconds on each side. Use a colander to remove and drain the water.

17. Place them on the baking tray after they are cooked.

18. 200 degrees for about 20 minutes.

19. Take it out to cool, and keep it sealed. The next day, you can spray water on the surface and bake it in a preheated oven at 200 degrees for another 3 or 4 minutes to restore the surface to be hard and crispy before eating. Freeze for long-term storage.