Wormwood bagels
Overview
It’s spring. Make some bagels with mugwort powder and take them with you for an outing. You can eat them as lunch. Bagels are also a type of bread, with a chewy and chewy texture. Moreover, it does not have high requirements for dough making and is simple and easy to operate. The finished bagels can be eaten directly, or they can be cut in half and made into sandwiches or hamburgers.
Tags
Ingredients
Steps
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Materials are ready
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Put the ingredients except butter into the inner barrel of the bread machine. First put the liquid, sugar, and salt, then put the mugwort powder, flour, and yeast
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When the dough is very moist, add softened butter and continue kneading
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It’s OK if the dough can pull out a thin film
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The dough does not need to be fermented. Weigh it and divide it into 6 equal parts. Knead them into balls and let them rest for 10 minutes
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Take a small piece of dough and roll it into a shape of beef tongue
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Roll up horizontally from bottom to top, seal tightly, and press one end flat
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Place the other end on the flat connector
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Wrap tightly, pinch tightly
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Place the smooth side up on the non-stick baking sheet, process the other doughs in sequence, and ferment for 30 minutes at a temperature of about 30 degrees
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Add 40 grams of sugar to 800 grams of water. After boiling over high heat, turn to medium heat and keep it slightly open. First put the smooth side of the bagel into the water and cook for 30 seconds, then turn over and cook the other side for 30 seconds. At this time, the oven starts to preheat to 200 degrees
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Take it out, drain the water and place it on a non-stick baking sheet
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Put it into the middle rack of the preheated oven and heat it up and down at 200 degrees for about 15 minutes
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After taking it out of the oven, let it cool and store it in a bag
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Appreciation of the finished product
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Appreciation of the finished product
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Appreciation of the finished product
