Cocoa bagel-You Are Foodie

By Saxon
93

Cocoa bagel

Recently, I'm crazy about a kind of bread, bagels. This kind of bread is different from other kinds of bread in its softness and its making method is also different from other kinds of bread. Its shell is crisp and its inside is soft. You can fill it with all kinds of fillings, salty, sweet or even spicy. You can also make it plain, whole wheat, two-color, with fried eggs and vegetables, and turn it into a sandwich. In short, you can eat it in a variety of ways and tastes, which is enough for you to eat it for months. Dough material: high gluten powder 240g original cocoa powder 15g yeast 3G sugar 8g water 140g butter 5g baking resistant chocolate beans 30g salt 5g sugar water material: water 1000ml sugar 50g

Main Ingredients

Auxiliary Ingredients

sugar 50g
water 1000 g

Step 1 . Prepare the ingredients.

Step 2 . Put the dough materials other than butter and chocolate beans in a basin and stir well. I use cocotina's Swiss original chocolate cocoa powder, which contains 19% cocoa and 7% chocolate. The cocoa powder contains sugar. You can decide the dosage according to your brand.

Step 3 . After kneading to the expansion stage, add butter, and then knead to the complete stage. The dough of bagel has less water content. Don't add too much water because the dough is hard, so that its tissue is tight and chewy. Only when the dough is kneaded to the full stage, can the dough be more malleable and not easy to retract during shaping. After baking, the surface can be smooth and not easy to crack

Step 4 . Divide the kneaded dough into 5 parts, roll it round and put the plastic wrap on the back cover to relax for 5-10 minutes.

Step 5 . Roll the relaxed dough into an oval shape with a rolling pin, turn it upside down, and put chocolate beans on one side

Step 6 . Roll it up and pinch the connector tightly.

Step 7 . Knead the dough to about 25cm long and flatten one end with a rolling pin.

Step 8 . Roll up the other end, put it on the flattened dough, and wrap it tightly with the flattened dough. Then ferment in a warm and humid place for 30 minutes.

Step 9 . When the fermentation time is about the same, start to boil the water and sugar in the pot, then turn the heat down, put the fermented bagel dough in the sugar water, and cook each side for 30 seconds. It's best to pad oil paper on the bottom without deliberately tearing it off. It will fall off by itself in the pot.

Step 10 . Drain the boiled shellfish, put them on the baking pan, put them in the middle of the oven preheated to 200 degrees, put them on and off the fire, and bake for 20 minutes. Note that the oven must be preheated in advance, and the bagels must be baked immediately after they are removed from the pot. Each oven has a different temper. I use the ACA electric oven of North America appliance. You can adjust the time and temperature according to the actual situation of your oven.

Step 11 . Take it out and keep it warm. Then it can be put into a fresh-keeping bag for preservation.

Step 12 . Enjoy it!

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