Momi bagels

Overview

Bagel is a chewy bread. It is simple to make, low in oil and sugar, and is especially suitable for novices. Bagels can be made with whole grains and a small amount of dried fruits, but the amount of dried fruits should not be too much to avoid affecting the toughness of the bagels. The finished bagels can be eaten directly, or they can be cut in half and stuffed with vegetables, fruits, cheese, etc., similar to how you eat a burger. Today’s bagel is added with Parmesan rice. Bama black rice is a treasure in grain, containing as many as 18 kinds of amino acids. It is recorded in Li Shizhen's "Compendium of Materia Medica" and ancient pharmacopoeia: Momo rice has the effects of nourishing yin and nourishing the kidneys, strengthening the spleen and warming the liver, replenishing qi and nourishing blood, producing body fluids and moisturizing the stomach, activating muscles and strengthening bones. The shell of Momi is relatively hard, so I use a wall-breaking machine to break it into a fine powder, and then mix it with other materials. Because the rice is sticky, the dough is soft and moist. The baked bagels also exude the unique aroma of Momi.

Tags

• baking
• children
• afternoon tea
• butter
• clear water
• high gluten flour
• ink rice powder
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Materials are ready

   

2. 2 First put water, salt and white sugar into the inner barrel of the bread machine, then pour in rice flour, bread flour and yeast

   

3. 3 Start the bread machine at the "kneading" level, knead the dough into a moist dough, add softened butter, and continue kneading

   

4. 4 When the dough can be gently pulled out into a transparent film, kneading is finished

   

5. 5 There is no need to ferment the dough. Take it out directly and place it on the kneading mat. Weigh it and divide it into 6 equal parts. After kneading, let it rest for 10 minutes

   

6. 6 Take one of the small pieces of dough and roll it into a shape of beef tongue

   

7. 7 Roll up horizontally from bottom to top, pinch the seam tightly and face up, press one end of the roll with your fingers to form a flat groove

   

8. 8 Place the other end of the dough roll into the groove

   

9. 9 Pinch the interface tightly and make it into a circular shape

   

10. 10 In order to facilitate subsequent operations, cut the parchment paper in advance and place the bagel greens on the parchment paper

    

11. 11 Make the other dough in sequence, place it on oil paper, and then put it on the baking sheet. Leave it to ferment at about 30 degrees for about 30 minutes. I put it in the oven and adjusted the temperature to 30 degrees for fermentation

    

12. 12 When the time is up, the green body is more rounded

    

13. 13 Add 50 grams of sugar to 1000 ml of water in a pot and bring to a boil over high heat; at this time, the oven begins to preheat to 200 degrees

    

14. 14 After the water boils, adjust the heat to keep it slightly open. First put the surface of the bagel greens into water, cook for 30 seconds, and then turn it over

    

15. 15 Cook the other side for another 30 seconds

    

16. 16 After cooking, take it out, drain the water, and place it directly on a non-stick baking pan. You can sprinkle some black sesame seeds on the surface

    

17. 17 Place the baking sheet and dough into the middle rack of the preheated oven at 200 degrees for about 15 minutes

    

18. 18 After taking it out of the oven, let it cool on a rack

    

19. 19 So cute

    

20. 20 Cut it open and take a look, it’s really good