Solar-dried Tomato Bagel油漬蕃茄/干貝果
Components:
Dough:
300g Blue Jacket bread flour
10g wonderful sugar
1/2 tsp immediate yeast
1 Tbsp combined herbs
1/2 tsp salt
190g water
10g oil from sundried tomato
62g sundried tomato, drained & chopped
Syrup:
1000ml water
2 Tbsp wonderful sugar
(optionally available)
White sesame
Flaxseed
Technique:
1.Dough: Add all components (besides
sundried tomato) right into a mixing bowl fitted with a dough hook. Knead until the
dough is comfortable & elastic. Divide into 5 parts & relaxation the dough for
10mins
2. Roll out every dough into an oval
form. Add some sundried tomato & roll dough up like a swiss roll. Press
one finish of the dough flat with a rolling pin. Then deliver each ends collectively
& cowl the sting with pressed aspect. Proof for 40mins
3. Positioned dough into boiling syrup for
30secs, then flip over the opposite aspect for an additional 30secs. Dip the highest of bagel
onto a plate of combined white sesame & flaxseed. Positioned them again on baking
tray
4. Bake in a preheated oven @ 220C for
13mins
