Kuaishou Bagels
Overview
Teacher Meng’s bagels. Among Teacher Meng's 100 bread dishes, there is also a bagel with cheddar cheese added to the dough. As for the bagel that appeared in Teacher Meng's afternoon tea, the dough was very ordinary, but it was also very special - quite fast. The basic fermentation only takes 30 minutes, which is half the time of the cheddar cheese bagel; the final proofing only takes 10 minutes, plus baking and kneading, you can have a chewy bagel in less than an hour and a half. Knead the dough in a bread machine and set it for 20 minutes. In fact, as long as the dough is kneaded until it is smooth and does not require a film, it should be ready in 10 minutes by hand. In this way, the finished product can be produced in just over an hour. However, every time I make bagels like Mr. Meng's, which are hand-poke holes, the final result is that the holes are always squeezed out by the expanded dough. Why is this? Should the circle be made wider? . . . .
Tags
Ingredients
Steps
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Materials
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Pour all dough ingredients into bread pan
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Put it into the bread machine and tighten it
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Select menu 12, dough kneading program, set time 20 minutes, start
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Stir into smooth dough
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Place in a bowl, cover with plastic wrap, ferment at 28-30 degrees for 30 minutes
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The dough has grown
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Divide into 4 equal parts and round
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Use your thumb and index finger to make a hole in the center of the dough
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Pull it into a ring and let it rise for 10 minutes
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Place into a pot of boiling water and blanch for 5 seconds on each side
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Place on baking sheet
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Put in the oven, middle layer, heat 180 degrees, lower heat 160 degrees, bake for about 20 minutes
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Golden on the surface, out of the oven
