Cooking Steps

1. 

   Step1:100 g peeled carrots are cut into small pieces and 150 g water is added to form a delicate carrot puree. It can be filtered. I didn't filter it. Take 145 g directly.

2. 

   Step2:Put the carrot puree and sugar into the chef's machine. Then pour in the high gluten flour, low gluten flour and yeast. Mix well at low speed and turn to high speed.

3. 

   Step3:Knead the dough until it is slightly smooth and put in the softened butter. Knead it evenly at low speed. Add salt and turn it to high speed.

4. 

   Step4:You can pull out the thick film when you knead it. You don't need to knead it to the full expansion stage.

5. 

   Step5:When the dough is kneaded, it can be divided into 70g or 80g.

6. 

   Step6:Fold in.

7. 

   Step7:Roll the lid and relax for 15 minutes.

8. 

   Step8:Roll it out with the smooth side up. Turn it over. Roll it out into a rectangle. Press it down slightly with your fingers.

9. 

   Step9:Roll it up. Press it down gently with your fingers.

10. 

    Step10:Close up and squeeze tightly. Close down. Cover the plastic film and relax for 15 minutes.

11. 

    Step11:Rub the long strip and roll it into a fan. Length: 2526c

12. 

    Step12:Put the other end in the fan. Close up and squeeze tightly.

13. 

    Step13:This is the finished dough. Close up in the circle.

14. 

    Step14:Put in the silicone oil paper that has been cut in advance. It is convenient for the next operation. Cover the fermentation cloth and relax for 30 minutes.

15. 

    Step15:After the dough is relaxed to 20 minutes, preheat the oven at 200 ℃ in advance. Pour 1000 grams of water into the pot. Add 50 grams of sugar to boil and turn to low heat. Cook the smooth side of the bagel downward for 30 seconds, then turn the side over for 30 seconds.

16. 

    Step16:Bake the oven at 200 degrees for 20 minutes. Cover the tin paper for the fifth minute.