Cocoa Bagel

Name: Cocoa Bagel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g High-gluten flour; 140g water; 15 Original Cocoa Powder; 8g Sugar; 5g butter; 30g chocolate beans; 3g yeast; 5g salt

by Apple Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Recently, I am obsessed with a type of bread, which is bagels. This kind of bread is different from other breads in its noisiness and softness, and its production method is also different from other breads. The outer shell is crispy and the inside is soft. You can put various fillings on it, salty, sweet or even spicy. You can also make it into original flavor, whole wheat, two-color, with an omelette and vegetables, and it can be transformed into a sandwich. In short, there are many ways to eat and a variety of flavors, enough for you to eat. Do not repeat the same month. Dough material: 240 grams of high-gluten flour, original cocoa powder, 15 grams of yeast, 3 grams of sugar, 8 grams of water, 140 grams of butter, 5 grams of bake-resistant chocolate beans, 30 grams of salt, 5 grams of sugar water, ingredients: 1000 milliliters of water, 50 grams of sugar

Ingredients

Cocoa Bagel

1. Prepare ingredients.

2. Put the dough materials except butter and chocolate beans in a basin and mix well. I use Coco Tina’s original Swiss chocolate cocoa powder, which contains 19% cocoa and 7% chocolate. The cocoa powder contains sugar. You can decide the amount according to your own brand.

3. After kneading to the expansion stage, add butter, and then knead to the complete stage. The dough of bagels has low water content. Don't add too much water because the dough is hard, so that its texture is firmer and chewy. Only when the dough is kneaded to the complete stage, the ductility of the dough can be better, and it is not easy to retract during shaping. After baking, the surface can be smooth and not easy to crack

4. Divide the kneaded dough into 5 parts, cover with plastic wrap and relax for 5-10 minutes after rounding.

5. Roll the loosened dough into an oval shape with a rolling pin. After turning it over, put the chocolate beans in, paying attention to one side

6. Roll up and pinch the interface tightly.

7. Knead the dough to about 25cm long and flatten one end with a rolling pin.

8. Roll up the other end, place it on the flattened dough, and wrap it tightly with the flattened dough. Then leave it in a warm and humid place to ferment for 30 minutes.

9. Drain the cooked bagels, arrange them on the baking tray, put them in the middle of the oven preheated to 200 degrees, and bake them for 20 minutes. Note that the oven must be preheated in advance, and the bagels must be baked right away from the pan. Each oven has a different temper. I use the North American Electric ACA electric oven. You can adjust the time and temperature according to the actual situation of your oven.