Red Date Bagel -
Red Date Puree Walnut sandwich, with red date meat wrapped in the dough. Take a bite and chew slowly. The crispy shell, chewy bun, and jujube paste walnut filling have a unique layered texture. The aroma of wheat and dates is also mixed with the aroma of walnuts. The unique texture and taste will leave you with endless aftertaste.
Original author August Food Notes
Ingredients High-gluten flour 350g Xinjiang flour 150g water 300g Xinjiang red dates appropriate amount of salt 5g sugar 10g butter 15g fresh yeast 5g appropriate amount of red dates walnut puree
/ Combine the ingredients except the butter yeast into a ball. Take a small piece of dough and knead yeast into it to make a starter, then put it in the refrigerator overnight. Take out the dough and let it warm for the first time.
/ The small dough rises very big and has a sour taste. put aside.
/ After the temperature is restored, the large dough will come out of the dough after kneading it for a few times.
/ Drop it a few more times. The dough of bagel should not be too soft.
/ Knead the yeast in, and then knead the butter in
/ It will be fine if you can pull out a large piece of rough film, no glove film is needed.
/ noodles are kneaded.
/ Peel the red dates, cut into small pieces
/ Divide the large dough into small pieces, 65 grams each, and knead the red dates into the small dough.
0 / Cut jujube paste filling into strips
1 / roll into long slices
2 / Add stuffing
3 / roll up Strips, about 25 cm in length
4/Roll out the head and make a cut
5/ roll Come over
6/ and join the reverse side of
7/. Knead the reverse side of
8/ and the front side of
9/. Pad corn leaves and let rise until fluffy and light. No need to make it too big.
0/ Add sugar to water and boil for 8 minutes, then add bagels. Cook each side for 30 seconds
1 / The cooked bagels
2 / Immediately put in the oven and bake until brown
3 / Baked
