【Lemon germ red grape bagel】

Overview

Lemon germ red grape bagel, the dough is mixed with dried red grapes and lemon peel, and the surface is decorated with wheat germ. The freshly baked bagel is chewy, slightly crispy and firm, and the fragrant grains are mixed with the sweet and sour aroma of dried fruits. It is not like a staple food, but like a small snack.

Tags

• baking
• american dried red grapes
• boiled bagel syrup
• butter
• high gluten flour
• instant dry yeast
• lemon peel
• wheat germ
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 ⒈Put all the ingredients except butter and dried grapes together and knead until the gluten expands and the surface is smooth. Add butter and knead until the dough has good ductility. Add red grapes and knead evenly. Divide immediately into 80g/piece, roll into balls and let rest for 5 minutes. After the dough is relaxed, roll it into an oval shape. After turning it over, turn the top 1/3 down and press it tightly. Then turn the bottom 1/3 up and press it tightly. Fold it in half and press the sealing area.

   

2. 2 Roll the noodles to about 25cm, flatten one end with a rolling pin, circle it, place the other end on the flattened dough, wrap it up and pinch the closing edge. Place the shaped dough on a baking sheet lined with baking paper and place in the oven to ferment at 30° for 50-60 minutes.

   

3. 3 Boil sugar water during fermentation: Put water and sugar together and bring to a boil. After the sugar water is cooked, take out the fermented bagel embryo and preheat the oven to 200°C. Place the fermented bagel surface down, place it in the sugar water and cook for 30 seconds, then turn it over and cook for another 30 seconds. Drain the cooked bagels and place them on a baking sheet. Immediately put into a preheated oven at 200°C, middle layer, and heat up and down for 20 minutes.