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How to prepare bagels on yeast and milk
Yeast bagels Few people will be left indifferent, they can be prepared on yeast in a steamless and steamless way, but we will consider the first option.
Margarine and milk bagels They turn out to be famous: dough is crispy, crust is appetizing, the middle is softer than down. Rolled the dough around, divided into 8 triangles, put any filling - and in the oven.
Bags on yeast Ingredients for opar
Test ingredients
Preparation
What could be better than crispy bagels with cold milk? How can you resist them? A gentle, melting delicacy in your mouth will taste to all your households.
Margarine and milk bagels They turn out to be famous: dough is crispy, crust is appetizing, the middle is softer than down. Rolled the dough around, divided into 8 triangles, put any filling - and in the oven.
Bags on yeast Ingredients for opar
- 1 tbsp milk
- 50g live yeast
- 1 tbsp sugar
Test ingredients
- 750g flour
- 1 pack of margarine
- 3-4 tbsp of sugar
- 2 eggs
- powder
Preparation
- Prepare a steam of yeast, sugar and warm milk. Keep it warm for 15 to 20 minutes so it fits.
- In another bowl mix 650 g of flour and a pack of margarine at room temperature, mix thoroughly.
- Add sugar and 1 egg, stir, combine with steam and kneads, adding flour, elastic dough, as on dumplings, if necessary. I had an extra 100 grams of flour.
- Divide the dough and roll each in a circle.
- Divide the circle into 8 triangles.
- Put your favorite stuffing on each.
- Turn the bagels. Let me stand for 20 minutes.
- Smear it with a whipped egg.
- Bake for 15-20 minutes at a temperature of 160-170 degrees.
- Put powdered sugar on top.
- Delicious bagels with stuffing ready. I made 58 grand. Bon appetit!
What could be better than crispy bagels with cold milk? How can you resist them? A gentle, melting delicacy in your mouth will taste to all your households.
