Cooking Steps

1. 

   Step1:Mix all materials of sponge yeast head (64g of high gluten flour, 1 / 8 teaspoon of fast drying yeast, 68g of water), mix well, cover with fresh-keeping film, leave at room temperature for 2 hours, until the paste is blistered, vibration will collaps

2. 

   Step2:Sponge yeast head and bagel dough (dry yeast 1 / 16 teaspoon, high gluten flour 60g, salt 1.5g Mix 3 / 4 of the flour in 1 tablespoon brown sugar with other materials. Then slowly add the remaining flour. Knead into a smooth dough. If it's too dry, add some water. Knead to the full expansion stage (film test is required in the book

3. 

   Step3:The dough is divided into 64g / piece. The roll cover is relaxed for 20min. The dough is shaped like a shell. The dough is fermented at room temperature for 20min

4. 

   Step4:Use a large bowl of cold water for floating test. The dough will float for more than 10 seconds after entering the water, indicating that the fermentation is completed. Otherwise, dry the water and continue the fermentation for 10 minutes before testing

5. 

   Step5:Add slate to the oven, preheat to 232 degrees, take a large pot, water and baking soda to boil, put in the bagel dough, cook for 30s on each side, take it out and put it in the baking plate spread with baking paper and corn flour, sprinkle cheese powder and almond slice

6. 

   Step6:232 ℃ (max. limit of oven. 260 ℃ is required in the book). Heat up and down for 5min. Exchange the position of baking tray before and after. 5min mor

7. 

   Step7:It's edible when it's out of the oven. It's strong and chewy. It's delicious with peanut butter or salty vanilla cream sauce. If you don't use salty cheese powder, you can sprinkle sesame seeds, brush sugar water, spread jam. Different flavo