Tinrry+ Bagel Sandwich

Cooking Instructions

1. Follow our public account: Tianyuejia Baking to get more tutorial videos & baking tools, and preferential information on materials.
   
   Taobao store:
   
   If you have any questions during the production process, you can scan the code to add my little assistant's WeChat, she will give you a detailed answer, you can also join the baking exchange group of Tianyuejia, and there will be Taobao discounts~

   

2. Copy the password to open the hand Tao, and buy the same Taobao
   
   store as the video: Tinrry, home
   
   Tao password:
   ¥4dYaYDfnwE6¥

   

3. Add the chilled ice water to the cooking machine, then mix the flour, sugar and salt and then pour it into the cooking machine, then add the butter, and finally sprinkle the yeast on the surface of the flour, and the cooking machine turns on the low setting to mix the ingredients;
   Tips: We mentioned before that butter will hinder the formation of gluten, and it is generally added after the dough is gluten, because the amount of butter in the recipe of the bagel this time is very small, and the impact is not great, so it is added directly at this time.

   

4. When the dough is not dry, the kitchen machine is adjusted to high to let the dough knead out the gluten, which takes about 3~4 minutes;

   

5. When the dough has become relatively smooth, you can take out the dough and cut it into small pieces to check the gluten state, at this time, the film is slightly thicker;
   Tips: The gluten of this dough does not need to be particularly extended, if it is particularly extended, its swelling body will be very large, and it will not have a solid and chewy taste when eaten.

   

6. The kneaded dough is rounded, the temperature of the dough at this time should be between 26~28 degrees, seal the dough with a plastic bag, put it on the table and let it stand for 10 minutes to wait for the dough to relax;

   

7. After the dough is relaxed, divide it into 10 equal parts, each part is about 84 grams, the divided dough is rounded by hand (keep a tiger's mouth state by hand, and draw the dough round on the table), cover with a plastic bag, and let it relax at room temperature for about 20 minutes;

   

8. The loose dough is kneaded and elongated, rolled out with a rolling pin, the dough is turned over after rolling, the top is folded and pressed, and then the top is folded down and pressed, and the seam is at the lowest part to be pinched;
   Tips: The rolled dough will not shrink very much, which means that the relaxation time is in place, if the retraction is serious, it is necessary to extend the relaxation time appropriately.

   

9. Knead the tightly kneaded dough slightly about 25 cm long, ensure that the seam is facing you, press one end of the dough, roll it into a thin slice with a rolling pin, put the other end of the dough in for wrapping, and pinch the seam to prevent the dough from bursting;

   

10. The seams of the shaped dough are placed downwards on the oiled paper, which can be bought ready-made or cut into squares of 10x10 cm with oiled paper;
    Tip: Oiled paper can reduce the chance of touching the bagel with your hands and prevent it from deforming in the next step of boiling the bagel.

    

11. The shaped dough is divided into two plates, one plate is put into the fermentation box, 35~38 degrees, about 40~50 minutes, fermented to about 2 times the original volume, and the other plate is covered with a fresh-keeping bag and fermented to 2 times the size at room temperature;

    

12. Preheat the oven at 200 degrees;

    

13. Prepare a pot of sugar water in advance, the concentration of sugar water is 3%, after the sugar water is slightly boiling, pick up the oil paper of the bagel and let the water soak the oil paper along the edge of the pot and shake it gently, then the dough will be smoothly removed from the oil paper. Cook the front of the bagel for 30 seconds, then turn the bottom and cook for 30 seconds;
    Tips: The step of boiling sugar water has the effect of coloring, and the sugar will make the surface of the bread shiny.

    

14. After cooking, the bagels are used to absorb water at the bottom with a non-woven fabric, and then put them into a non-stick baking tray (the baking tray does not need to be oiled with paper, and it is easy to stick to the bottom of the bagel);
    Tip: Do not use kitchen paper, which will stick to the bottom of the bagels. If the surface of the bagel is very wrinkled, it means that it has been cooked for too long or that it has been fermented too much.

    

15. Send to the preheated oven, middle layer, up and down the heat at 200 degrees, bake for 20 minutes, and bake until the surface is golden brown;

    

16. Freshly baked bagels need to be shaken on the table with the baking tray to expel excess gas and prevent the bread crust from retracting;

    

17. Once the bagel has cooled thoroughly, cut it in the middle, add the cheese slices, sliced tomatoes, fried ham, fried egg and a little lettuce, and cover with bagel bread so that the sandwich bagel is ready, and you can squeeze in your favorite sauces such as salad dressing or ketchup.