Eat cranberry bagels and make walnut bagels. Turning dried fruit into dried fruit is another taste. The unique flavor of walnuts adds a strong flavor to bagels. Break the walnuts into small pieces in advance. When kneading the dough, the branches will not stare blankly, and the left side will protrude and the right side will become warped.
The first two bagels felt so good and a little high. I lost Jingzhou when I arrived at the walnut bagel. After the fermentation, the temperature was slightly higher, so I did something else. As a result, the bagel was overcooked, and it burned me a little. Sure enough, it didn't form a ring when baking, but it was a little flat. The only consolation is that the surface is smooth and there are no unbearable potholes. . .
Don't be careless . .
material
Materials: high gluten flour 1 13g, rye flour 12g, sugar 6g, salt 2g, butter 2g, dry yeast 1g, and water 70ml；;
Accessories: 37g chopped walnut kernel.
Walnut bagel
1
material
2
Pour the materials except walnuts into the bread bucket.
three
Stir the dough for 30 minutes.
four
Into a dough that can be pulled out of the film.
five
Add chopped walnuts
six
Knead well
seven
Put it in a bowl at 28-30 degrees and ferment for about 30 minutes.
eight
Dough growth
nine
Divide into three equal parts
10
smashing
1 1
Roll into a rectangle with a rolling pin.
12
Fold it three times and compact the joint.
13
Fold in half and compact the joint.
14
Rub into strips
15
Roll one end flat.
16
Overlap the other end on it.
17
Wrap it up and pinch the interface.
18
Turn over, 35 degrees, and finally ferment for 30 minutes.
19
Put it in slightly boiling water, blanch it on both sides 15-30 seconds, and take it out to control the water.
20
Put in the oven, in the middle layer, fire up and down 200 degrees, and bake for about 15 minutes.
2 1
The surface is golden yellow and baked.
skill
When the dough is scalded, the water should not be too boiling, and the scalding time should not be too long, so as not to affect the appearance of the finished product.
The baking time and firepower should be adjusted according to the actual situation of the oven.