Fluff Marshmallow-my Neighbor Totoro Bagel
1.
Prepare the ingredients.
2.
First mix the bamboo charcoal powder and bread flour evenly.
3.
Put the ingredients other than the butter together and mix them evenly. In order to achieve a tough taste, this bread has a relatively low water content and is relatively hard, so the amount of liquid is small, and even the machine is hard to beat. Is it possible to add more water? The dough is easy to knead with more water, and the film is easy to come out, but the tough and solid taste of the Q-bomb that is unique to Bagel is difficult to guarantee. Then, to knead the noodles in place in a short time, you can use the "self-hydrolysis method", which is what we often call the standing method and the instant noodle method. It is a dough made by mixing flour and water, and placed in the refrigerator for 1 hour. (The temperature of the refrigerator should not be higher than 5 degrees to prevent the dough from rising in advance.)
4.
Knead into a slightly smooth dough. Cover with plastic wrap and put it in the refrigerator at a temperature not higher than 5 degrees for 1 hour. The dough that has not been set aside has almost no gluten.
5.
This is the dough that has been set aside, and a slightly thicker film can be pulled out, which is somewhat firm. At this time, you can knead the dough in place with a cook machine, bread machine or hand kneading. We need to knead as hard as we can to pull out a slightly thicker film, because when the dough is rounded, if the film is not kneaded, the surface of the dough will not be smooth, and when the bagel dough is shaped later, the surface will not be smooth. Smoothness not only makes the finished product wrinkles and affects its appearance, but also affects fermentation. So although you don't need to knead to the complete stage, try your best to knead to the expansion stage, at least to make the surface of the dough smooth.
6.
Put the dough into the cook machine or bread machine, and beat it with low gear first, so that the dough can be hooked. Beat until you can pull out a thinner film. If you knead by hand, use the method of rubbing and rubbing the dough vigorously, because you don't need to knead to the complete stage, even if you knead by hand, it won't take too long.
7.
After a certain amount of gluten, add butter, beat evenly on low speed, and then turn to medium speed.
8.
When the dough is kneaded to the expansion stage, a thinner, stronger film can be pulled out.
9.
Take out the dough and beat it several times on the countertop to make it into a smooth dough for easy division and shaping. The temperature of the noodles should be kept below 28 degrees as much as possible.
10.
Divide the dough into 5 equal portions, 80 grams each.
11.
.Sequential spheronization.
12.
Cover with plastic wrap and relax for 15 minutes.
13.
Roll out the loose dough into an oval shape and pat the air bubbles as far as possible with your hands. Don't use too much force when rolling the noodles. The smooth side is on top so that the skin of the shaped bagels will not crack.
14.
Turn it upside down and place it horizontally on the operating table parallel to your body. Fold it in from one-third of the way and pat the base of your palm tightly to prevent air.
15.
Fold the lower third inward as well, and press it tightly with the base of the palm to squeeze out the air.
16.
Fold the two sides in half and clap tightly.
17.
Pinch your mouth tightly.
18.
Use the palms of both hands to slowly stretch it from the middle to the ends. When rubbing, the rubbing may not be in place at one time, and several rotations may be used for rubbing. The length of the dough must be at least 25 cm to ensure that there is a round hole in the middle after baking.
19.
Slightly rub one end of the left hand side a little, and press the other end with the palm of your hand and roll it out with a rolling pin.
20.
The two ends of the noodles are connected to each other in a circular ring shape. Wrap the rolled end around the other end of the rubbing.
21.
Use your thumb and index finger to squeeze the thinned area a little bit to close the mouth.
22.
Cut five pieces of greased paper that are slightly larger than the ring (because it is easy to take when it is cooked, it will not stick to the baking tray, which will ruin the whole shape.) Put the shaped dough on the greased paper and arrange it again The shape of the ring ensures that the hole in the middle is not too small.
23.
Make 5 in turn and place them on the cut oil paper. Place on the baking tray. Put the baking tray in an airtight place and let it wake up at room temperature according to the current temperature. About 20 to 30 minutes or so.
24.
At the end of the fermentation, boil the sugar water, add 50 grams of sugar to 1000 grams of water. Preheat the oven at 200 degrees. The syrup is heated until there are small bubbles. Turn the heat to the minimum to keep the temperature of the syrup. The temperature of the syrup should not exceed 90 degrees, because it is not cooking the dough, but simmering the dough.
25.
It looks good, just make it a little bigger. Fermentation can't be excessive, the temperature is high now, maybe 20 minutes is almost the same. Because the over-fermented dough is full of gas, it may collapse after being poured into the water. Pressing the surface of the dough with your hands should be elastic, which is not the same as judging the completion of the fermentation of sweet bread. At this time, the best state is to feel the surface of the dough slightly dry, so that it will not be deformed by lifting it gently.
26.
Take out the fermented dough and put it into the sugar water together with the greased paper. The greased paper will naturally fall off. (Because the bottom of the bagel may be sticky, if you pull it straight down, it will cause deformation, and the dough will easily collapse, which is why it must be placed on oil paper.)
27.
After cooking on one side for 30 seconds, turn over and cook for another 30 seconds. The temperature of the sugar water should not be too high. If the water temperature is high, the cooking time should be reduced. The temperature of the sugar water when it is half-boiled is the most suitable. In this way, the surface of the cooked dough is basically smooth. Remove the cooked dough with a colander and drain off the water.
28.
Remove the dough and arrange it on the baking tray. If it is not non-stick, grease paper should be placed on the bottom. You can also put the removed dough on a towel to absorb the moisture at the bottom. Too much moisture will stick to the baking tray and affect the taste. At this time, the surface of the cooked dough will be slightly wrinkled, and the dough will swell and support the surface when it is baked later. .
29.
Put it into the preheated 200℃ oven, middle level, up and down heat, 20 minutes. It can be slightly colored, if it can be adjusted up and down, it can be increased by 20 degrees in the last few minutes.
30.
After baking, move the bread to the grill and let it cool thoroughly.
31.
Bai Qiao is dissolved in water for later use.
32.
Wait for Bai Qiao to cool, but add fluff marshmallows when it hasn't set.
33.
Stir evenly to form a soft chocolate mass that can be shaped.
34.
Divide equally into 5 parts and make the belly and eyes of the chinchilla.
35.
Take a portion of chocolate, set aside the eye part, knead it into a ball and press it on the bagel. Wearing disposable gloves, slowly press the chocolate according to the temperature of the palm to form the shape of the chinchilla's belly.
36.
Make the belly and eyes of 5 My Neighbor Totoro bagels in turn, and hook them with black clever lines. Use almonds on the top of the head as ears.
37.
The cute Chinchilla Bagel is complete!
Tips:
Tips:
1. If you want to make bagels with a smooth skin, the dough should not have high moisture, because after the fermentation, the skin of the dough is not dry enough to maintain a tight state, and it will absorb water and cause wrinkles when it encounters hot water. This is why the bagel dough has low water content. Although the fermentation process does not require too much humidity, it does not need humidity. Just feel free to touch.
2. The temperature and time of the oven need to be adjusted according to the situation of your own oven.
3. The moisture content is adjusted appropriately according to the water absorption of flour and the season.
4. After baking, it needs to be dried thoroughly, and then bagged for storage. Because if there is moisture, it will affect the taste of the bread and the preservation time of the bread. Baked bread can be stored for up to two days at the current temperature. If you can’t finish it, you can put it in a part of the refrigerator freezer and keep it for about two weeks. It can be warmed up when you eat it, or spray some water on the surface of the bread and the oven will recover Bake for a few minutes.
