Avocado bagel

Overview

I can’t get enough of avocados lately. Bagels are low in fat, low in cholesterol, and low in fermentation. The biggest feature is that the formed dough is lightly cooked in boiling water before baking. After this step, the bagels develop a special toughness and flavor. Add avocado puree to the basic bagel and take a bite. The aftertaste is filled with the unique aroma of avocado and the texture is very chewy.

Tags

• baking
• old man
• fast food
• avocado puree
• butter
• high gluten flour
• low sugar yeast
• sugar
• salt
• water

Ingredients

Steps

1. 1 Put sugar, salt, avocado puree and water in a basin (do not put them all here), mix well and then add high-gluten flour and dry yeast. After the dough is fully mixed and smooth, add butter to smooth it again and knead it into a ball.

   

2. 2 Divide the dough into 6 equal parts, roll into balls, cover with plastic wrap and rest for 10 minutes.

   

3. 3 Take a piece of dough, flatten it slightly and roll it out into a thin and even sheet

   

4. 4 Fold in half and then in half again

   

5. 5 Roll it into a column shape and pinch the connections tightly

   

6. 6 Roll one end thinly, and the other end thicker, use a rolling pin to flatten it

   

7. 7 Wrap the thin end, be sure to wrap it tightly to avoid cracking.

   

8. 8 Place on a baking sheet lined with greaseproof paper to ferment.

   

9. 9 Add sugar to the water (in addition to the dosage, add 50g of sugar per liter of water) and bring to a boil, then put the bagels and the oil paper into the pot. Cook both sides for 30 seconds, remove and drain.

   

10. 10 Place the bagels on a baking sheet and bake in the oven at 210° for 17-18 minutes.

    

11. 11 Take out and cool

    

12. 12 Served with avocado salad