#aca烤明星大赛# Pumpkin Millet Bagels
1.
Cut the pumpkin into small pieces and rinse the millet well
2.
Put 150 grams of pumpkin, 80 grams of millet and 1000 milliliters of water into the soymilk machine
3.
Press the "Coarse Grain Rice Paste" function button of the soymilk machine
4.
After the soymilk machine is finished, there will be a smooth and delicate [pumpkin millet paste]
5.
Take out 120ml of cold [pumpkin millet paste] into the bucket of the bread machine, and then put 200 grams of bread flour, 2 grams of salt, 5 grams of sugar, and 3 grams of dry yeast powder into the bucket of the bread machine
6.
Knead the dough into an extended stage dough and let the dough proof for 30 minutes
7.
Dough finishes basic fermentation
8.
Divide the dough into 4 small doughs, round and relax for 15 minutes
9.
Roll the dough into an oval shape, turn it over and fold it three times in the middle, and then roll the dough into a cylindrical shape from the middle, about 22cm in length, with the head and tail connected to form a ring, and put all the shaped bagels in the dough. In the baking dish, carry out the final fermentation
10.
After finishing the final fermentation, add 250ml of water and 50g of sugar to the boiling pot, turn to low heat after boiling
11.
Put the fermented bagels into the boiling pot, cook for 30 seconds on each side, remove the bagels and drain the water
12.
Put all the cooked bagels in the baking dish
13.
Preheat the oven at 190 degrees, put the cooked bagels into the middle layer of the preheated oven at 190 degrees, and bake for 15 minutes
Tips:
1 [Pumpkin Millet Paste] There is no soymilk machine, you can cook it in a pot, and then stir it with a cooking machine
2[Pumpkin small fan bagel] The amount of liquid put in should be adjusted according to the water absorption of the flour, generally the ratio of bagel flour to liquid is 2:1
3 Adjust the baking time according to the temperature of the oven when baking
