Turkish Bagel

Name: Turkish Bagel
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 2g salt; 6.5g White sugar; 6.5g egg; 6.5g butter; 67.5ml water; Some Stir-fried white sesame

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Although the bread book lists it in the chapter "Challenging difficult bread", I really don't think it is too difficult. Perhaps the difficulty lies in kneading the dough. In fact, kneading has always been an important step in this book that has been repeatedly described and emphasized. Different doughs, kneading time and final state are obviously different. The dough of Turkish bagel has no post-oil method and no transparent glove film. The dough is slightly drier than other bread doughs, a bit like steamed buns.
I used the bread machine to knead the noodles. After the default time of 13 minutes, it was added to nearly 20 minutes. It feels like the picture in the book. Go to the next steps. The shaping method of the bagel was practiced in the previous bagels, and everything went smoothly. Entering the furnace, I saw that the color was almost the same as the original picture, so I quickly released it. . . .

Ingredients

125g High-gluten Flour
2g Salt
6.5g White Sugar
6.5g Egg
6.5g Butter
67.5ml Water
Some Stir-fried White Sesame

Turkish Bagel

1. Ingredients: 125g high-gluten flour, 6.5g white sugar, 2g salt, 6.5g butter, 6.5g eggs, 67.5ml water, appropriate amount of fried white sesame seeds

2. Pour all the dough materials except sesame seeds into the bread bucket, and the dough mixing process 13-20 minutes, can pull out the film, put it into a bowl, 28-30 degrees, fermentation about 50 minutes

3. The dough grows up and is poured out. Cut into long strips, divide into 5 equal parts, round and relax for 15 minutes. Turn it over and press flat

4. Roll into an oval shape. Turn 90 degrees, fold the upper third to the middle, and press tightly. Turn 180 degrees, fold the other third to the middle, and press tightly. Fold in half and pinch the interface tightly

5. Rub into a strip of about 30 cm. Roll out one end, overlap the other end on it, wrap it up, and pinch the interface tightly

6. Face down, put it on a wet cloth and moisten it, and then put it on top of the sesame seeds. Turn it over, put it in a baking tray, and let it rise at 35 degrees for about 30 minutes. Dough grows up

7. Put it in the oven, the middle level, the upper and lower heat 220 degrees, bake for about 15 minutes, the surface is colored, out of the oven

Tips:
After the surface of the dough is dampened on a damp cloth, it is easier to stick the sesame seeds firmly.
The baking time and firepower need to be adjusted according to the actual situation of the oven.