Egg Yolk Floss Bagels

Name: Egg Yolk Floss Bagels
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 145g water; 3g yeast; 20g Caster sugar; 250g Whole wheat bread flour; 4g salt; 8g butter; 5 Cooked duck egg yolk; 50g Pork floss; 1000g Plain Water

by Chick_hebycE

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

I have a habit that every time I go through the refrigerator to find some things that have been stored in the refrigerator for a long time, scrub and tidy the refrigerator by the way, and then move my mind to the things I find to see if I can use them to do Order something delicious, no! I turned out a few egg yolks and a small box of pork floss, and made a few egg yolk floss bagels. The finished product was very soft and the filling was very fragrant. As soon as it was out of the oven, I ate two of them in seconds. Those who like egg yolk foods Look here! "

Ingredients

Egg Yolk Floss Bagels

1. Mix other dough materials except butter and knead it into a smooth dough (the brand of flour I use is; "the last high-gluten whole-wheat bread flour", which is sold in major supermarkets, I am a bit like the advertised Ha !);

2. Add butter and knead to the fully extended stage, it is best to knead out the glove film;

3. Take out the dough, weigh it and divide it into 6 equal parts, cover with plastic wrap and relax for 10 minutes;

4. Make the filling while the dough is loose; mix the salted egg yolk and pork floss together and mix well (I added a little salad dressing to make the filling slightly softer);

5. Take a small dough and roll it into a tongue shape;

6. Spread the fillings;

7. Wrap stuffing, roll into strips, pinch and close (must pinch and close);

8. Rub into a long strip and squash one end;

9. Wrap the other end into the pinch and close the mouth (again; be sure to pinch and close the mouth);

10. Put it on greased paper, cover with plastic wrap, and ferment for 20 minutes in summer and 30 minutes in winter;

11. Pick up the pot and put it in water and fine sugar on medium heat. Bring the water to bubbling. Turn to low (preheat the oven at this time to 200 degrees). Lift the oil paper together with the bagels and put the oil paper upwards into the sugar water, lift off the oil paper and cook for 30 2 seconds, turn over and cook for another 30 seconds (if you want the finished skin to be tough, cook for one minute on both sides), remove and drain the water;

12. Arrange into the baking tray, put it in the middle of the oven at 200 degrees, 18 minutes;

13. Finished picture

14. Finished picture

15. Finished picture

16. Finished picture

17. Finished picture

Tips:
Long-winded; 1) Reserve liquid when making the dough to prevent the dough from being too soft. 2) It is best to use ice water and refrigerated flour when mixing the dough at high temperature to prevent the dough from fermenting before it is kneaded. 3) The temperature of the oven is adjusted according to the temperament of the oven at home.