Tuesday, October 8, 2019

Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果

 Peanut Butter Squid Ink Bagel 花生酱墨鱼贝果
300g Blue Jacket Bread Flour

1/2 tsp instant yeast
1/2 Tbsp squid ink + 190mls hot water
2 Tbsp fine sugar 
10g oil
1/2 tsp salt

Peanut butter 

1 L water
2 Tbsp fine sugar 

1. Add all ingredients into a mixing bowl fitted with a dough hook. Knead till the dough is soft & elastic. Proof for 1hr.
2. De-gas the dough & divide into 6 portions. Rest the doughs for 15mins.
3. Roll out each dough into an oval shape. Spread some peanut butter & roll dough up like a swiss roll. Press one end of the dough flat with a rolling pin. Then bring both ends together & cover the edge with pressed side. Proof for 40mins.
4. Placed dough into boiling syrup for 15secs, then flip over the other side for another 15secs. Placed them back on baking tray.
5. Bake in a preheated oven @ 200C for 15mins.

Proofing dough for 1hr
Squeezing peanut butter onto dough before wrapped 
After shaping 
 Slicing bagel

No comments:

Post a Comment