Peppercorn leaf milk salt bagel! Salty bread for the Chinese stomach
Consume peppercorn leaves today! The proportion of peppercorn leaves is a little more, full of flavor, and it is very fragrant to eat, it feels like a bagel version of flower rolls! The bagel tissue that fermented overnight is soft and tough, The butter added during baking allows a crispy shell to form at the bottom of the bagel. I especially like the crispy shell part after reheating, if there are sesame seeds, it will be even more fragrant~
The practice of salty bread
Step 1
Cook the noodles and add ingredients other than butter yeast
Step 2
Add the butter and yeast and continue whipping
Step 3
Divide the dough into six parts and let it rest for fifteen minutes
Step 4
The dough is prepared according to the shaping technique in the video, refrigerated and fermented
Step 5
Fermented bagels are boiled in sugar water
Step 6
Add a piece of seasoned butter to the middle of the cooked bagel
Step 7
Bake at 200 degrees for 18 minutes.
Cooking tips for salty bread
It is recommended to add 2g butter in the middle of the bagel, 5g feels a little greasy~