Description
The preparation of these rolls I saw in one of the TV cooking website. Loved the recipe for its simplicity and availability of products. Our life is impossible without bread. It is a bread bun with the addition of muffins. Rolls can be used for sandwiches, and entrees. Bread is the main product for the majority of inhabitants of our planet. The buns are cooked with steam at high temperature. It's very simple, let's prepare together. For the recipe a huge thank you to Alena and Marina.
Ingredients
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Flour
500 g
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Water
290 g
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Yeast
10 g
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Sugar
35 g
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Salt
8 g
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Butter
50 g
Cooking
Put the dough straight dough method. All products are mixed at the same time. Dissolve the yeast in cold tap water, add sugar, stir until dissolved. The flour pour in the bucket X/P, pour yeast sweet mass. After 5 minutes of kneading insertion oil the parts, to give the opportunity to mix with the previous portion of the test. At the very end to make salt. You can make the dough manually 10 min.
Through the 10min. kneading, remove the dough from the bucket, roll into a ball, place in a clean bowl, greased with vegetable oil, cover and leave at room temperature for proofing for 90 min.
After 90 min. check the dough to rise, lightly press the finger, formed a hole, it is not delayed. The dough is ready. If the hole is closed, leave the dough for proofing for another 10-15 minutes.
The dough is gently spread on podpylenny flour Board, roll into a ball.
Divide the dough into 2 equal parts, it is better to use scales. I did it for 450g each.
Each piece of dough to divide into 9 equal parts by weight, I have 50g
All of the pieces of dough to form balls. The piece of dough flatten by hand to squeeze out excess gas (photo 1), the edges of the dough to pull to the centre, a finger of the other hand help to keep (photo 2), it should look like this ( photo 3), in the center squeeze, hold (photo 4).
The ball to turn seam side down. Cover the palm and twist counterclockwise, without pressing them (the ball begins to waltz). To form a smooth ball. Try to do without flour, or fumble will not "dance".
9 ready to put the balls on a baking sheet, covered with baking paper to proof for 50 minutes. Cover with foil, so the bun was not a little dried out.
Of the remaining balls to form the bagels. Turn the ball seam up. Roll from the center up, for themselves and in hand, it turns out the tongue. Generated roguelike. Edge slightly to stretch to the side and press. Twisting the next layer, also stretch slightly to the side and forward. On easily twisted palms, gently stretching to the side. Laminated.
Ready propylite bagel lightly with flour. To give the shape of a horseshoe.
Bagels put on a baking tray, covered with baking paper to proof for 50 min. tongue down. Cover with foil so they don't a little dried out.
Bake in preheated oven 220S 13 min. with a moderate steam until Golden brown. On the bottom of the oven throw some ice cubes. Watch your oven. Cool on a wire rack.
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