Oil-free Black Whole Wheat Bagels

Oil-free Black Whole Wheat Bagels

1. Large group photo of the ingredients; skimmed milk can be replaced by whole milk; if you use water to knead the dough, the amount of water should be controlled at about 55% of the amount of flour; because the amount of sugar is very small, ordinary dry yeast can be used, and high-sugar dry yeast is not required;

2. Put all the ingredients into the kneading bucket and knead until the dough is moisturized, which can hold up this thick film; the bagel has a small amount of liquid and can not knead the glove film; if you want to add butter, you can add it after this step and knead it evenly;

3. Round the dough and relax for 10 minutes; weigh out 7 pieces of 80 g dough, and use the remaining small dough for surface decoration; relax the dough for 5 minutes;

4. Roll the dough into an approximate rectangle;

5. The first method: roll up and down into a roll, with the seal facing down;

6. Method 2: Fold the two long sides in half toward the middle;

7. Pinch tightly, seal tightly;

8. Let the rolled noodle roll seal face down and relax for 5 minutes, put it in the fresh-keeping box and cover it to prevent the moisture content from evaporating;

9. Roll the dough into a long strip of about 20 cm, with one end rolled thinly, and the other rolled into a fan shape;

10. The thin end is placed on the fan-shaped dough, wrapped tightly, and the joint and the seal of the dough roll should be pressed under the ring to prevent cracking during baking;

11. Place the raw bagel on a small piece of oiled paper. This is the basic shape of the bagel. It can be fermented in a warm and humid place for 30 minutes at a temperature not exceeding 30 degrees;

12. Roll the remaining small dough into a dough sheet with a thickness of about 2 mm, and use a pattern and leaf mold to press out the pattern;

13. Spread water on the back of the dough sheet and paste it on the raw bagel. The shape can be arbitrary; the time for the decal sheet should also be counted as the time for the bagel to ferment;

14. 1000ml of water and 50g of sugar are put into the boiling pot. When it is boiled, put the raw bagels into the sugar water, and cook for 30 seconds on both sides;

15. Take it out and place it on a non-stick baking tray, ready to put it into the preheated oven;

16. The green bagels are sent to the middle layer of the preheated oven and heated up and down to 200/180 degrees for about 15 minutes;

17. This is the bagel that is about to be baked, very full;

18. After being baked, let it cool on a drying rack, eat it directly or make bagel burgers.

Tips:

1. Black whole wheat can be replaced with plain bread flour or other miscellaneous grains;
2. The butter can be put or not put;
3. The taste of bagels is crispy on the outside and tough on the inside, so the amount of water should not be too much, and the fermentation time should not be long;
4. Bagels have a small amount of sugar and are not easy to color after baking. The purpose of the sugar water is as follows: 1) There is sugar water on the surface, which is good for coloring; 2) The cooking process can speed up the fermentation; 3) The surface is gelatinized after cooking and easy to form Hard shell, with the characteristics of crispy outer skin and elastic inside;
5. The small flower decoration on the surface is not necessary, it can be made smooth, or sprayed with black and white sesame seeds, almond flakes, oatmeal, etc.;
6. The baking temperature and time are adjusted according to the actual situation of the oven, the size of the bread, etc.
7. The milk for kneading can be replaced with water, fruit juice, vegetable juice, etc.; whole milk or skimmed milk can be used.