4 flavors of bagels|one time|black sesame|black tea|cranberry|pepper leaves

There is not a drop of oil, there is not a single sugar~ Bagels have no requirements for kneading dough, just knead them smooth~ Potted light hand light, face light ~ Don't be afraid if you don't have a kitchen machine~ Just knead your hands are very fast~ Bagels do not have high requirements for flour, all all-purpose flour can be oven temperature for reference only, can not be copied, or according to your usual oven temper and your baking habits to adjust the reference recipe can make 24 80 grams of about 80 grams of bagels, You can double or reduce the amount of fresh yeast according to your own situation, and the amount of fresh yeast is 3 times that of dry yeast, and you can get 4 flavors at a time, freeing your hands ~ 4 times the happiness

Ingredients

Maindough: 24 originalbagels

Cakeflour 960 g

Cakeflour 240 g

Icewater 660 g

Freshyeast 24 g

Seasalt 20 g

Seasoningingredients:

Driedcranberries(chopped) 20 g

CrushedEarlGreyblacktea 10 g

Dahongpaopepperleaves 10 g

Cookedblacksesameseeds 12 g

Cooking Instructions

Today it is the Hai M9 kitchen machine used
All the dough ingredients are added to the mixing bucket of the kitchen machine, this recipe is oil-free and sugar-free~ There is nothing to add first~

When the weather is hot, pay attention to control the temperature of the dough, ice water, and even ice cube water
Custom mode: Mix for 2-3 minutes on low speed 3rd speed until there is no dry powder
Turn to high speed for 5 minutes and stir for 8-10 minutes
Bagels don't need to be filmed, they are very smooth
Note that the dough temperature is around 24 degrees Celsius, and immediately divide the dough into 4 equal portions
Add a ball of chopped dried cranberries ~ stir well
Add the cooked black sesame seeds to a ball ~ stir well
Add a ball of Earl Grey black tea powder ~ stir well
Add a ball of Dahongpao pepper leaves ~ stir well
It's all done~
Directly divide the dough of about 80 grams ~
4 flavors, each flavor has 6 ~ a total of 24
rounds ~ cover and relax for 20-30 minutes
The loose dough stem is open in the shape of a cow's tongue
The turn is arranged into a trapezoidal shape, narrow at the top and wide at the bottom
Roll up from top to bottom
Pinch tightly and close
One end of the rod is fishtail-shaped
The two ends are connected and the mouth is tightened
It's all done~
Send it to a warm place to ferment, pay attention to the interval between ~~32-35 degrees and ferment for 30 minutes, (if it is not a non-stick baking sheet material, please pay attention to the pad baking paper)
Preheat the oven in advance, today is Hai's new fourth-generation S80 air-level integrated oven, today adopts the wind stove mode, 180 degrees preheating
Boil the water until it bubbles, if you can't open it, turn off the minimum heat ~
Put the fermented bagel into the pot, and cook the front and back for 30 seconds ~ Remove it
Drain the water and place it on a baking sheet, paying attention to the interval ~ (if it is not a non-stick baking sheet material, please pay attention to the pad baking paper)
Stove mode 180 degrees for 16 minutes ~

Hai's SP50 oven upper 230 lower 220, 14 minutes, steam 10 seconds

Qiao Li SC-1P oven, 5 seconds into the oven steam, upper 250, lower 190, time 12 minutes ~

Other ordinary oven references: upper 230, lower 200, Time 18-20 above the color shall prevail~ less

oil and less sugar / no oil and sugar-free dough will not be so easy to color

for reference only, can not be copied, or according to your usual oven temper and your baking habits to adjust
Out of the oven ~ Get 4 flavors of bagels at a time ~ What flavor do you like the most ~ The wind stove bagels also have diamond patterns