Chicken longitudinal mushroom crispy sausage whole wheat bagel quack|Don't miss it

Bagels don't have any 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 hand knead is very fast~ The overall production time is also very short~ Convenient and fast, healthy and low calorie~ The little sisters in the fat loss period can omit the sugar and butter in the formula, and directly use high-gluten flour if they don't like whole wheat flour, and all high-gluten flour Bagels do not have high requirements for flour, and all all-purpose flour can be oven temperature for reference only, not copied, or according to your usual oven temper and your baking habits to adjust the reference, can not be copied, or according to your usual oven temper and your baking habits to adjust the recipe can make 12 80 grams or so of bagels, you according to the byte set of the situation double or reduce the amount of fresh yeast is 3 times the amount of dry yeast high Bik E9 oven on 250, down 190, 16 minutes, steam 3 seconds Hai's SP50 oven on 230, 200 on the bottom, 14 minutes, steam 10 seconds on the stove reference 180 degrees 14 minutes Qiao Li SC-1P oven, into the oven for 5 seconds steam, on 250, down 190, time 12 minutes ~ other ordinary oven references: up 230, down 200, time 15-18, subject to color ~ 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

Ingredients

Highglutenflour 480 g

Wholewheatflour 120 g

Water 330 g

Freshyeast 18 g

Chickenlongitudinalmushroomoil 15 g

Seasalt 12 g

Sugar(airsubstitution) 12 g

Sausage ~150 g

Chickenlongitudinalmushroom 150 g

Cooking Instructions

Dacheng German sausage diced (you can also use other sausages), the size is arbitrary, happy to

buy Yunnan specialties can be instant chicken fir fungus filtered out of the oil (used to knead the dough)
Stir well and set aside, taste it, if you don't feel the taste is enough, add some chili powder to taste
All the dough ingredients are added to the chef's bucket
On low speed for 2 minutes, stir well ~ no dry powder ~
Turn to high speed for 8-10 minutes to become basically smooth into a smooth dough ~ non-sticky ~ the inner wall of the kitchen barrel is clean ~
The surface temperature of the tank is controlled at 24-26 for the best
â—ï¸ bagels, there are no requirements for kneading the dough, just knead it smooth~ pot light hand light, face light â—ï¸ without a kitchen machine don't be afraid ~ just hand kneading is very fast
Take it out and divide it directly evenly
12 servings ~ round ~ 80 grams each
Cover and relax for 15-20 minutes
The loose dough is rolled out in a trapezoidal shape, turned over and sorted out ~ thinning at the bottom ~
Put about 25 grams of filling on top~
If the family conditions are good, you can put 30 grams, but at least 1 cm of blank space should be reserved at both ends to avoid touching the oil of the filling, otherwise it will not be wrapped
It's all arranged
Cover the filling and press it tightly on both sides~
Roll up from top to bottom, pinch tightly and close ~ rub until about 20-22 cm long ~
One end of the rod is like a fish's tail
Head to tail
Pinch and tighten the mouth~
Closed face down~
Place it on the baking tray ~ mine is a non-stick baking sheet, if your baking sheet is not, pay attention to the pad baking paper to prevent sticking

and ferment in a warm place for 20-30 minutes, the reference temperature is 32-35 humidity 85~
Preheat the Gobic E9 oven in advance, the upper 250, the lower 190
The oven with slate must be preheated sufficiently, preferably more than half an hour
Prepare 1000 grams of water + 50 grams of granulated sugar, boil until you can't open it, small bubbles are rising at the bottom of the pot, turn off the minimum heat, keep the good bagel in this state
, cook for 20-30 seconds, turn over, and cook for another 20-30 seconds âŒ›ï¸
Place evenly and pay attention to the interval, mine is a non-stick baking sheet, if your baking sheet is not, pay attention to the pad baking paper anti-stick
Feed into a preheated Gobic E9 oven
~ Steam in the furnace for 3 seconds, 250 on 190 for 16 minutes
Shake the shaker out of the oven and transfer it to cool
Diamond pattern
This filling is so satisfying that the more you chew, the more fragrant it becomes