Sesame Coconut Bagels

Name: Sesame Coconut Bagels
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Arowana Bread Flour; 625g Shimizu; 15g Fine salt; 50g Sugar; 25g Corn oil; 12g yeast; Some Coconut; Some Cooked Sesame

by Niu Ma Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Youyou ate bagels, and I fell in love with the first bite. She let me drizzle yogurt, sandwich bacon, and serve with salad. . . But this is how I eat bit by bite, every bite is so chewy. Friends do not know about bagels, in fact, bagels are bread, a common baking delicacy. The main ingredients are flour, sugar, yeast, salt, butter and other materials. Compared with common soft bread, low calorie health The taste is also soft and firm, with a slight salty taste, and it can be cut into sandwiches.

Because I personally fell in love, I have to have a good time, and now it’s the holiday season, I want to play with 30 different flavors of bagels. Today, I will use sesame seeds and minced coconut to make bagels first. If you have friends with this ingredient at home, you can also play this bagel with me. For the flour choice for making bagels, because bagels are a bread snack, the choice of flour must also be made with bread flour. I use the arowana bread flour that I stocked at home all the year round. The wheat flavor of this flour and the taste of the finished product are excellent. You can also make a reference. I used 500 grams before, but now I make it. For bagels, I use 1000 grams of flour. This amount of flour can make 30 bagels. These 30 bagels are enough for my family to eat for two days. If you want to give it to me, I like to play together. "

Ingredients

1000g Arowana Bread Flour
625g Shimizu
15g Fine Salt
50g Sugar
25g Corn Oil
12g Yeast
Some Coconut
Some Cooked Sesame

Sesame Coconut Bagels

1. Ingredients: 1000g wheat flour for Arowana bread, 625g water, 15g salt, 50g sugar, 25g corn oil (50g for the original recipe), 12g yeast, coconut and cooked sesame. A little bit more fragrant.

2. Except for the coconut, cooked sesame and corn oil, mix the other ingredients together. Use the chef's kneading mode to knead the dough until it is smooth, then add corn oil and continue kneading until the dough and oil are perfectly blended. Then wake up for ten minutes.

3. After proofing, add cooked sesame seeds and coconut to taste. My family likes these two ingredients, so the amount is sufficient.

4. Knead the dough and coconut sesame seeds until fully integrated.

5. Then the dough is divided into dough pieces of equal size, I won't weigh it, and one piece of dough is a small piece of dough when held in the palm of the hand. After kneading, cover with plastic wrap and let it stand for 15 minutes.

6. After the wake-up is complete, roll it into a tongue shape according to the three steps in the picture, then roll it up, and then roll it up. Then just wake up for 25 minutes.

7. Add 1000ML of water and 50 grams of sugar to the pot, cook until it is saccharified, then turn the heat to a low heat to put the proofed dough in the pot, and cook it for 30 seconds on both sides.

8. The over-watered bagels are directly put into the tray with baking paper, and the oven can be preheated when the bagels are blanched.

9. The temperature of the blast furnace is adjusted to 200 degrees, and it can be baked for 20 minutes. Of course, different ovens have different performances and should be adjusted appropriately. Then pay attention to the coloring and cover it with tin foil if necessary.

10. The picture shows the baked sesame-coconut bagels, which are really fragrant.

11. The more you eat, the more fragrant the rhythm, the morning meal is also good, and then the afternoon snack or afternoon tea is also OK, mainly because the process is very simple