Walnut Bagel

Name: Walnut Bagel
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 113g High-gluten flour; 6g White sugar; 12g Rye flour; 70ml water; 2g salt; 1g Dry yeast; 2g butter; 37g Chopped walnuts

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

After making the cranberry bagel, make the walnut bagel. Turning the dried fruit into dried nuts is another flavor. The unique scent of walnut adds a rich aroma to the bagel. Break the walnuts into small pieces in advance, so that when you knead the dough and shape it, you won't have the branches and branches, and they will protrude from the left to the right.
The first two doughnuts feel so good, they can't help but feel a little fluttering. When I arrived at the walnut bagel, I missed Jingzhou to the effect. When it was finally fermented, the temperature was a little bit higher, and I went to dry it a little bit. As a result, the doughnuts were a little bit off, and it felt a little bad when it was blanched. Sure enough, it did not form a round ring when it was baked, but rather flat. The only consolation is that the surface is fairly flat and not pitted enough to be unbearable. . .
Don't be careless. . .

Ingredients

Walnut Bagel

1. Ingredients: 113g high-gluten flour, 12g rye flour, 6g white sugar, 2g salt, 2g butter, 70ml water, 1g dry yeast, 37g crushed walnut kernels

2. Pour all the ingredients into the bread bucket, use the kneading program to stir for 30 minutes, to form a dough that can be pulled out of the film, add walnuts

3. Knead well. Put it in a bowl, cover with plastic wrap, and ferment at 28-30 degrees for 30 minutes

4. The dough grows up and is divided into thirds

5. Press flat and roll into a rectangle. Fold in three, press the interface tightly, fold in half, and press the joint tightly

6. Knead a strip about 25 cm long, flatten one end, fold the other end on top, wrap it, and pinch the joint tightly.

7. Turn it over, place it at 35 degrees, and ferment for 30 minutes. Put it in a boiling water pot, boil slightly, blanch both sides for 15-30 seconds, remove, control the moisture, and place in a baking pan. Put it in the oven, the middle level, the upper and lower heat 200 degrees, bake for about 15 minutes, the surface is golden, out of the oven

Tips:
When the dough is blanched, the water should not boil too much, and the blanching time should not be too long, so as not to affect the appearance of the finished product.
The baking time and firepower need to be adjusted according to the actual situation of the oven.