Soup Type Quinoa Bagel
1.
Let’s make the soup first. Add 200 grams of milk to 25 grams of flour and mix well.
2.
Then heat to 65 degrees on a low heat, let it cool off after removing it from the heat, and keep it tightly sealed. Used up in three days
3.
Take 84 grams of soup, add salt, sugar, eggs and water
4.
Add flour and yeast powder
5.
Stir it into a flocculent state and add whipped cream. Originally, I was going to use butter, but I whipped up some light cream, so I used light cream.
6.
Knead the dough to the expansion stage.
7.
Can pull out the glove membrane
8.
Kneaded dough
9.
Moisturizing and fermenting to 2.5 times the size
10.
Exhaust separately, cover the drawer and cloth for 15 minutes
11.
Wu Hao rolls out a long piece and rolls it up smoothly.
12.
Flattened at one end
13.
Rolled up, wrapped tightly and compacted into a circle
14.
Brush egg liquid on the surface, soaked in quinoa
15.
Brush egg liquid on the surface, soaked in quinoa
16.
Moisturizing and fermenting at 38 degrees to double the size.
17.
After the oven has been preheated at 180 degrees, put it in the oven and bake for 16 minutes
18.
After preheating the oven at 18 degrees, put it in the oven and bake for 16 minutes
Tips:
The quinoa I use has a hard texture after roasting. I like this texture. If you don’t have quinoa or don’t like this texture, you don’t need to use it, or you can use sesame or flaxseed instead.
