Whole Wheat Bagels
1.
Prepare the materials used.
2.
Put the dough materials except the butter into the mixing bucket of the chef's machine, turn on the low gear and stir to form a dough, then turn to medium speed and continue to knead the dough.
3.
Knead until the dough is smoother and then add butter. Turn to medium speed and continue to knead until the butter is kneaded.
4.
After the dough is rounded, place it on the tray and pat it flat.
5.
CF-100A fermentation box, select a temperature of 28 degrees, a humidity of 70%, and a time of 60 minutes. Add water to the bottom water tray to humidify. After the preheating is completed, the dough is put into the basic fermentation to about 2 times the size.
6.
The fermented dough is vented and divided into 9 equal parts, rounded and relaxed for about 15 minutes.
7.
Roll the loosened dough into an oval shape, turn it over, fold it inward from the upper and lower 1/3, and then fold it in half. After pressing the joint with the base of the palm, roll the dough into a strip of about 25cm.
8.
Use a rolling pin to flatten one end of the dough and place the other end on the flattened dough. Wrap the flattened dough and pinch the joints tightly.
9.
Place the shaped dough on a square oil paper with a side length of about 10cm, and arrange it into the baking tray at intervals.
10.
For the CF-100A fermentation tank, select the temperature 35 degrees, the humidity 75%, and the time for 30 minutes in advance. Add water to the bottom water tray for humidification. After the preheating is completed, the dough is put into the second fermentation to about 1.5 times the size.
11.
At the end of the fermentation, prepare the sugar water, add 1L of water and 50g of sugar to the pot, cook until there is a small bubbling on the side of the pot, turn off the heat and heat.
12.
The fermented dough is put into the syrup pot together with the oil paper in batches. After the pan is removed, the oil paper is removed. After boiling for 30 seconds, turn it over with a spatula, and then cook for 30 seconds. Baking pan.
13.
Sprinkle oatmeal on the surface of the cooked dough in time.
14.
COUSS CO-960S hot-air electric oven, preheat 180 degrees in advance, put the baking tray in the middle layer, and bake for about 20 minutes.
15.
After baking, the bread is immediately out of the oven. Take out the baking tray and place it on the wire rack to let cool.
16.
You can cut it in half and add your favorite sauce, chicken, and vegetables to make a bagel sandwich.
Tips:
1. Because the water absorption of each flour is different, do not add liquid at one time, please adjust appropriately according to the state of the dough.
2. The dough must be slack in place when shaping, and the length of the roll should be about 25cm. If the slack is not enough or the roll is not long enough, the hole in the center of the bagel will not be obvious enough.
3. When the sugar water is boiled until there is a small bubbling, turn to a low heat. Don't boil it until it boils, otherwise the dough will be too cooked or the skin will be too wrinkled. It is normal for a small amount of wrinkles on the surface of the cooked dough. Take care when taking out the cooked dough to prevent it from breaking. You can use a plastic spatula or spatula to assist.
4. The oven should be preheated before cooking the dough. After the dough is cooked, it should be baked in the oven in time. Do not leave it for too long to avoid serious shrinkage of the dough.
5. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
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