Oatmeal Bagel and Bagel Sandwich

Name: Oatmeal Bagel and Bagel Sandwich
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Arowana high-gluten wheat flour; 125g Ice water; 2g High sugar tolerant yeast powder; 10g butter; 10g a white sugar; Some oatmeal; 3g salt; 1000ml Room temperature clear water; 50g b white sugar

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Bagel bread is a round bread made from flour, sugar, yeast, salt, butter and other materials as staple food. Compared with the soft bread we often eat, the low-fat, low-cholesterol, and low-fermentation of bagels are recommended by nutritionists. Due to the gradual popularity of healthy diets, this kind of nutritious, healthy, low-fat and low-calorie bagel bread, Has gradually become popular all over the world. In the hearts of many friends who pay attention to nutrition, making a nutritious breakfast with bagel bread is more popular than the traditional Chinese fried dough sticks and steamed buns.
The first time I ate bagel bread was at a gourmet offline event about two years ago. At that time, a small partner baked bagel bread on site. Although I have seen pictures before, I can witness the process of making it. And when I tasted its taste, I still felt very pleasantly surprised. Later, I made this bread several times and found it simple to make. Compared with other common soft breads, it has a short preparation time, low calorie, easy to match, soft and firm taste, and has a slightly salty taste, which is more healthy and nutritious. , Whether it is eaten directly or cut from the middle to make a sandwich, it is a very delicious bread item.
Regarding the origin of bagels, the introduction on the Internet says that in the ancient Christian society, round bread (round pasta in the ancient bishop sarcophagus paintings) was the earliest predecessor of bagels. Later in 1683 AD. In order to pay tribute to the Polish Emperor for saving Austria from the Turkish invasion, a baker in Vienna, Austria, made the earliest bagel circle cakes using yeast-fermented dough. Why is it made into this shape? Because the Polish emperor’s riding skills are very good, Austrian bakers made bagels like a stirrup, and the Austrian word for stirrup is Beugel, which means perfection.
In my house, whether it is breakfast or outdoor travel, I bake a few bagels in advance and make sandwiches. It is simple and easy, delicious and nutritious, and it is very popular with my family every time. This time I will share the recipe of oatmeal bagels and bagel sandwiches. I believe you will like it too.

Ingredients

Oatmeal Bagel and Bagel Sandwich

1. Various ingredients for making bread. The flour for making bread requires special wheat flour with high gluten content, which is what we often call high-gluten wheat flour. The best choice for yeast is high-sugar-tolerant yeast powder, which is the golden packaging in the picture. of. Butter can be replaced with corn oil or other odorless salad oil, but the butter will be more fragrant.
Another thing to note is that the temperature is high in summer and the yeast is easy to ferment during the kneading process, so I prepared ice water here, which is the water that has been refrigerated from the refrigerator. The temperature is higher, so that the yeast fermentation time can be extended;

2. Put the high-gluten flour, white sugar, salt, and ice water together in a small bowl, knead it into a squishy dough, and then put high-sugar-tolerant yeast powder; whether it is kneading by machine or by hand, in kneading During the process, the temperature of the dough will increase slightly. Putting the yeast too early will cause the yeast to act in advance, which will affect the kneading of the dough;

3. Put the dough on the kneading pad and knead vigorously until it is smooth. When you can pull out a large piece of thick film, add softened butter and continue to knead until it is smooth until a large piece of film can be pulled out without breaking, or the edge of the hole is smooth;

4. The kneaded dough is smooth and will not stick to your hands. Divide into six small doughs of equal size. After kneading the dough, cover with plastic wrap and let it rest for 15 minutes;

5. Take a set dough and roll it into a rectangle with a rolling pin;

6. Roll it up from top to bottom, and roll it into a dough roll. The bottom is thinner by pressing it by hand, which is convenient for closing;

7. Rolled into a long roll;

8. Make six rolls in sequence, and cover the other rolls with plastic wrap to keep humidity during the rolling process;

9. After all six are done, take the one you made at the beginning and roll one end into a flat shape with a rolling pin;

10. Turn the other side around, make a circle, wrap it on the flattened dough sheet, and make a circle. The bagel bread embryo is ready and put it on the greased paper prepared in advance. Remember, greased paper can’t be used. Province, must be used;

11. Make 6 raw embryos of bagel bread in sequence, cover them with plastic wrap to keep humidity;

12. Leave it to ferment for 20-25 minutes, the weather is hot recently, please master the fermentation time by yourself, not too long;

13. Put 50g of white sugar and 1000ml of water into a soup pot, boil over high heat to become sugar water, put the raw bagel bread embryo into the pot, and put it in the pot with oil paper, which is very convenient;

14. Cook each side for 20-25 seconds;

15. Then take out the draining water and place it on the baking tray. It's white and fat and pretty cute;

16. Cook all the raw bagels in turn and place them on a baking tray. I use a 25L oven here. The baking tray is relatively small. It can bake just 6 pieces next to it. Sprinkle the surface with oatmeal. Oatmeal is the kind of quick-cooking oatmeal, which is raw.

17. Preheat the oven at 200 degrees, and bake for about 20 minutes in the middle and lower layers of the oven. Because the temperature of each oven is slightly different, please adjust according to your own oven;

18. The oatmeal bagel bread is ready to be baked. Is this making process unique? The bread cooked in advance has a salty taste, short fermentation time, unique shape and chewy texture. Do you find it interesting?

19. In foreign countries, this kind of bagel bread is popular in many countries because it is healthier and more delicious. If you are tired of steamed buns and fritters, why not try bagel bread!

20. Making bagel sandwiches is also very simple. Cut the toasted bagel bread in half from the middle. Spread cheese slices, tomato slices, scrambled eggs, salmon mash, and other favorite ingredients on one of the slices, and then cover it. Another piece, a nutritious and delicious bagel sandwich is made. With a drink, a good breakfast is started! If you like it, you might as well give it a try!

21.

Tips:
[Mom has something to say]:
▲Special attention should be paid to the flour and yeast powder used to make bread. For novices in baking, try to choose high-gluten wheat flour for bread as possible, the success rate will be higher; high-sugar-tolerant yeast powder is a commonly used in baking, and more Suitable for making bread;
▲The raw embryos of the shaped bagels must be placed on oiled paper, so that it is more convenient to cook them in sugar water, and they will not touch the raw embryos of bread;
▲Different ovens used to bake bread will have a certain temperature difference. Please adjust according to your own oven. If the coloring is too heavy, please cover it with tin foil in time. If the baking time is up and the bread has not been colored, you can increase the temperature. Color
▲If you can't finish the baked bagel bread at one time, please put it in a bag and seal it after cooling. It can be stored in the refrigerator for a long time. It can be stored at room temperature for a short time. It does not need to be stored in the refrigerator to prevent the flour from aging and affect the taste.
▲There is no uniform requirement for making bagel sandwiches. You can sandwich everything you like, just make them according to your own eating habits.