Black Sesame Bagels

Name: Black Sesame Bagels
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g Arowana high-gluten flour; 30g Black Sesame and Black Bean Powder; 15g egg; 15g butter; 3g Dry yeast; 4g salt; 15g Caster sugar; 150g Cold water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It is said that the development of bagels is related to Jews. Nowadays, with the continuous improvement of people's healthy eating concepts, low-fat, low-cholesterol and low-fermented bagels are favored by nutritionists. They can be seen everywhere on the streets of New York, and they are extremely popular. . Today, bagels are no longer just a common breakfast for Jews, but a popular breakfast without racial distinction, and it has become one of the favorite pasta dishes of many people across the United States. Nowadays, as home baking is in full swing, many people in the country also like to tinker with bread at home, just like me.
Compared to toast and sweet buns, bagels are not so particular about making. On the basis of the original bagels, the formula can be adjusted to make a variety of bagels such as matcha, cocoa, and dried fruit. I grind a lot of black bean and black sesame powder by myself. I usually use it to brew and drink. Today I also put some black sesame bagels in the flour to make it taste and taste quite good. Black sesame has the effects of nourishing liver and kidney, nourishing essence and blood, moisturizing intestinal dryness, preventing vertigo, and black hair. Food supplements are carried out unknowingly, which is far more affordable than spending a lot of money on supplements. "

Ingredients

Black Sesame Bagels

1. Group photo of all materials: Golden Dragon Fish High-gluten Flour, Homemade Black Bean and Black Sesame Powder, White Sugar, Dry Yeast, Butter, Salt, Egg Liquid, Cold Water;

2. Put all the ingredients except yeast and butter into the kneading bucket of the chef's machine, set aside about 10 grams of water to melt the yeast;

3. Melt the yeast in 10 grams of cold water and reserve the butter;

4. First use the 2nd gear of the Changdi chef machine to mix the ingredients into a dough, turn to 3rd gear to make a more moist dough, then pour the yeast melt and butter into the noodle bucket;

5. First use the 2nd gear to completely mix the yeast and butter into the dough, and then use the 3rd gear to knead the dough to moisturize, making bagels without the need for the dough to pull out the transparent film of toast and sweet buns, which can hold out this Coarse film is enough; of course, if the glove film can be rubbed out with such a small amount of water, the taste of the bagel will be quite good;

6. The dough is rounded and placed in the fermentation box for 30 minutes; my fermentation box is a large fresh-keeping box, and the sealing and moisturizing effect is excellent;

7. Weigh the good dough into 8 equal parts, knead and relax for 10 minutes;

8. Take a loose dough and knead it into a 25 cm long round noodle, press a small hole with your thumb on one end, and a slightly pointed end on the other end;

9. Place the tip on the rounded end, wrap the tip, and pinch it tightly;

10. Relax a few green bagels for 30 minutes. The timer is quite reliable. You can do other things in these 30 minutes without delay;

11. Boil a pot of water (outside the serving size), you can add 20 grams of sugar or a little maltose (outside the serving size) and cook together to increase the surface color of the finished product; cook each side for 1 minute, remove and place on the baking tray;

12. There is no need to wait for the cooked green body, directly into the middle layer of the preheated oven, heating up to 180 degrees, down to 170 degrees, about 20 minutes, adjust the temperature and time according to the actual situation of your own oven.

13. Black sesame bagels, often eaten with bright eyes and black hair!

Tips:
1. The taste of bagels is relatively dense, and the water content is less than ordinary bread, so there is no need to knead out the glove film, just knead out the thick film; there is no need to make the dough in place, and the dough can be divided in 30 minutes. , Shaping; after shaping, let it relax for 30 minutes and boil it in a pot of boiling water for 1 minute on both sides, then bake directly in the preheated oven;
2. The bagel can be eaten directly, or it can be cut horizontally into a circle, with jam, vegetables, eggs, and meat in the middle to make a bagel sandwich.