Cooking Steps

1. 

   Step1:Put the whole wheat flour, high flour, old noodle (optional), yeast, sugar and water into the bread machine to choose the kneading procedure. Knead until the dough surface is smooth. Add salt and butter and continue kneading until the dough can pull out the thick film.

2. 

   Step2:Sealed with plastic wrap. Fermentation at room temperature of 28 ° for 30 minute

3. 

   Step3:Divide the dough into 8 parts. Each part is about 60g. Tap, fold and roll. Relax for 15 minute

4. 

   Step4:Roll the dough as long as possible into a rectangle. Turn it over. Add in high-temperature cheese (or black sesame paste or nuts) and roll it into a cylindrical shape. Close both sides and squeeze tightly. Relax for 15 minutes

5. 

   Step5:Roll the dough long and fan it out at one en

6. 

   Step6:Wrap the other end of the seal tightly. Put it in the baking tray. Ferment in the oven for about 40 minute

7. 

   Step7:The seal must be tight. Otherwise, it will break during fermentation

8. 

   Step8:Put 1000ml of water and 6G of baking soda in the shellfish pot. Turn to a low heat after boiling. Put in the fermented shellfish. Heat the front and back sides for 25 seconds respectively. Pull out the front and buckle down in the flat plate with nuts

9. 

   Step9:Break the nuts and put them on a flat plate. Put the hot shellfish on the front of the plate (picture only shows

10. 

    Step10:Preheat oven at 220 ° 10 minutes in advance. Bake in bagels for about 15 minute

11. 

    Step11:It's delicious to eat directly or to make a sandwich