"tinrry+" Bagel Sandwich
1.
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3.
Add the refrigerated ice water to the cook machine, then mix the flour, sugar, and salt into the cook machine, then add the butter, and finally sprinkle the yeast on the surface of the flour, turn the cook machine on to mix the ingredients;
Tips: As we mentioned before, butter will hinder the formation of gluten. Generally, it is added after the dough becomes gluten. Because the amount of butter in the bagel recipe is small, the effect is not significant, so add it directly at this time.
4.
When the dough cannot see the dry powder, turn the cook machine to a high position to let the dough knead out the gluten, which takes about 3~4 minutes;
5.
When the dough has become relatively smooth, you can take the dough out and cut into small pieces to check the gluten status. At this time, the stretched film should be slightly thicker;
Tips: The gluten of this dough does not need to be particularly stretched. If it is stretched, its expanded body will be very large, and it will not have a solid and chewy texture when eaten.
6.
The kneaded dough is rounded. At this time, the temperature of the dough should be between 26 and 28 degrees. Seal the dough with a fresh-keeping bag and place it on the tabletop for 10 minutes to wait for the dough to relax;
7.
After the dough is relaxed, divide it into 10 equal parts, each about 84 grams. The divided dough is rounded by hand (keeping a tiger's mouth with your hands and drawing the dough on the table in a circle), and cover the fresh-keeping bag. Let it relax at room temperature for about 20 minutes;
8.
Pinch the loose dough thinly and stretch it out with a rolling pin. After rolling out, turn the dough over, fold the upper part and press it, and then turn it over to fold the upper part and press it. The seam is at the lowest part and needs to be squeezed tightly;
Tips: If the rolled dough does not shrink too much, it means that the relaxation time is in place. If the shrinkage is severe, the relaxation time must be appropriately extended.
9.
The kneaded dough is slightly knead about 25 cm long, making sure that the seam faces you, press one end of the dough, roll it into a thin sheet with a rolling pin, put the other end of the dough in to wrap, pinch the seam to prevent the dough from bursting ；
10.
The seam of the shaped dough is placed down on greased paper. The greased paper can be bought ready-made or cut into a 10X10 cm square with greased paper;
Tips: Oil paper can reduce the chance of touching the bagel by hand and prevent it from deforming in the next step of cooking the bagel.
11.
The shaped dough is divided into two plates, one plate is placed in the fermentation tank, 35~38 degrees, about 40~50 minutes, fermented to about 2 times the original volume, the other is covered with a fresh-keeping bag, and fermented to 2 times at room temperature Big;
12.
Preheat the oven up and down to 200 degrees;
13.
Prepare a pot of sugar water in advance. The concentration of the sugar water is 3%. After the sugar water is slightly boiled, pick up the oil paper of the bagel and gently shake the oil paper soaked with water along the edge of the pot. At this time, the dough will be smoothly separated from the oil paper. Boil the bagel for 30 seconds on the front, then turn the bottom and cook for 30 seconds;
Tips: This step of boiling the sugar water has the effect of coloring, and the sugar will make the surface of the bread bright.
14.
After cooking, the bagels absorb water on the bottom with a non-woven fabric, and then put them in a non-stick baking tray (the baking tray does not need oily paper, which is easy to stick to the bottom of the bagels);
Tips: Do not use kitchen paper, which will stick to the bottom of the bagel. If the surface of the bagel is very wrinkled, it means that the cooking time is too long or the degree of fermentation is too great.
15.
Put it into the preheated oven in advance, the middle layer, the upper and lower fire 200 degrees, bake for 20 minutes, the surface will be golden;
16.
The freshly baked bagels need to be shaken on the table together with the baking tray to exhaust excess gas and prevent the bread crust from shrinking;
17.
After the bagel is completely cooled, cut it from the middle, put cheese slices, sliced tomatoes, fried ham, fried egg and a little lettuce, and cover with bagel bread, so that the quick sandwich bagel is ready , You can also squeeze in your favorite sauces such as salad dressing or tomato sauce.
Tips:
Preservation method: It can be stored at room temperature for 2 to 3 days, and it can be stored for one month in freezing. It is enough to thaw at room temperature before eating.
Remarks: This recipe can make about 10 bagels.
