Cooking Steps

1. 

   Step1:Mix all the materials. But rub it vigorously ~ ~ when you feel that you have reached the limit, you can stop. (△ the dough is extremely smooth and smooth △ after kneading, it will be divided into 5 parts immediatel

2. 

   Step2:Roll out the thin bottom edge and roll it up tightly.

3. 

   Step3:Rub it. Seam up. Thin one en

4. 

   Step4:Knead it up. Pinch tight. Or it will break ope

5. 

   Step5:Put the shaped fruit on the oilpaper. When cooking later, hold the oil paper and throw it into the pot ~ it won't deform. Put a pan of warm water in the oven. Keep it moist. The temperature should be about 35 ℃ for 20 minutes. Not more than 20 minutes. (it's summer now. Keep warm water in the oven. Don't exceed 38 ℃). Fermentation temperature is very importan

6. 

   Step6:Turn water into small fires and small fires. Don't let the water boil a little. There are small bubbles at the bottom of the pot. Pour the bagels into the pot. Cook each side for 2530 seconds. The epidermis is slightly wrinkled. As shown in the figur

7. 

   Step7:The oven is preheated in advance. Heat it 200 degrees. Fire 180 degrees. Bake for 1518 minutes. Pay attention to coloring.

8. 

   Step8:If the fermentation temperature cannot be determined, it depends on the state. It's a little fatter than shaping. It's OK to feel the gas with a little touch.

9. 

   Step9:The boiled shell skin is slightly wrinkled, as shown in the picture. Special reminder. The water temperature of boiled shellfish should not be too high. It is better to boil it slightly. The bottom of the pot has small particles of bubbles. About 30 seconds on each side. Boil and drain. Put it on the baking tray. Bake as soon as possible. Preheat the oven in advanc

10. 

    Step10:Lower the fire than the fire. The bottom color will not be so deep. Slight cracking is normal.

11. 

    Step11:The preservation of Beiguo - finished in two or three days, room temperature, preservation bag and heat preservation box. If you don't eat it, keep it frozen.