50% whole wheat raisin mini baguette

The practice of 50% whole wheat raisin mini baguette


High-gluten flour100g
Whole wheat flour100g
Fine granulated sugar8
Low sugar resistant dry yeast2
Concentration of 5% sugar water

The practice of '50% whole wheat raisin mini baguette'

  1. Put the raisins in a bowl, pour in cold water and let the foam stand clean.

  2. The rest of the material is kneaded into a dough, and the oil is applied to a smooth surface.

  3. Blend the raisins with drained water. Divide into 9 minutes of small dough, knead into small balls, place the closing part down, and cover with plastic wrap for 15 minutes.

  4. Take a small portion of the dough, open it in a flat shape, and turn it over [horizontal]. Start stacking quilts, one-third of the top and bottom.

  5. Once again folded in half, use the palm to press and unsew, and knead into a thick, long, thin rod, and the thick head is flat.

  6. Make it completely wrap the thin head, [pinch] close the mouth, and make a bagel.

  7. After turning over (the seam is pressed below), place it on the cut baking paper (to prevent excessive contact with the hands, causing the dough to deform). The second fermentation is 30 minutes. (preheat the oven at this time)

  8. Boil syrup at a concentration of about 5% (the syrup concentration should not be too high), that is, 40 g of sugar is dissolved in 800 g of water. After the water boils, turn off the heat, cook on both sides for about 30 seconds, drain the water and immediately enter the furnace.

  9. In the middle layer of the oven, fire up and down at 200 degrees, about 15 minutes until the surface is golden.

  10. Finally, pay attention to a few small details. Bego shaping is more perfect. The thick part indicates the seam. Starting from the fold of the quilt, start to pay attention to the position of the seam. (~ (If you can’t see it, there is a rumor below the work)

    50% whole wheat raisin mini baguette practice Step 10
  11. Sealed at room temperature / frozen storage, do not refrigerate! Detailed storage methods, principles see here https://www.xiachufang.com/recipe/100517762/


The secret of the shellfish is not wrinkled: 1. The dough must be strong enough to be smooth. 2. After the bagel is ready, put it on the pre-cut baking paper. When cooking, just lift the baking paper and slide it down. It can prevent excessive contact with the hands and cause the dough to deform. 3. Personal experience sugar boiled to boiling high temperature dough, baked out of the fruit will have a layer of light. When the dough is in the pan, the sugar continues to boil, and the sides of the baked beetnut may wrinkle. 4. As long as the dough is not cooked, the wrinkles generated when picked up will naturally expand and become smoother during baking. Because the bagels can be stored for one week at room temperature, freezing can be stored for several months. Want to restore the crispy taste outside the oven, 160 ° oven, no preheating, straight for about 3 - 5 minutes to eat. Like toughness, it can be eaten at room temperature.