Cooking Steps

1. 

   Step1:High powder 200g, water 120g, yeast 2G, sugar 15g, salt 3G. Knead into a smooth dough. Add butter and knead to the expansion stage. Without fermentation. Directly divide into 4 parts. Roll. Cover with plastic film for 10 minutes. Take one of the dough after cooking.

2. 

   Step2:Roll it out into an ellipse. Fold it up and down in the middle. When folding, hold it tightly. There should be no gap in the middle.

3. 

   Step3:Then knead it up and down. Dip it in water. Knead it to death. Knead it. Roll it a little longer. Roll one end flat and thin. Fan it out. Dip it in water. Cover the other end. Knead it. Also knead it to death.

4. 

   Step4:After 20 minutes of fermentation with the plastic film, the shell fruit becomes larger obviously. Boil 1L water in the pot with sugar. Turn on the minimum heat. Put in the bagel. Cook for 30 seconds on both sides. Remove the drain water and put it into the baking tray with tin paper.

5. 

   Step5:Preheat the oven 180 degrees. Middle layer. Heat up and down for 2530 minutes. Cool it out. Cut it in the middle as shown in the picture. Put in cherry sauc