Cooking Steps

1. 

   Step1:In addition to butter, I use magic mix to knead the dough. The speed is 10.5 minutes. Add softened butter. The speed is 10.5 minutes. The temperature of kneading is controlled at about 26 degrees. So it's better to operate in the air-conditioning room in summer. Use ice wate

2. 

   Step2:Take out the dough and finish it into a smooth circle. The first fermentation is 28 degrees. The humidity is 70.30 minutes

3. 

   Step3:It's divided into 9 pieces on average. Each piece weighs about 95g. It's rounded again. It's put for 10 minutes to ferment

4. 

   Step4:Roll the dough into a tongue shape. Roll it up and rub it long. Turn one end open or roll it open. Wrap the other end in a circle as shown in the figure. The interface is facing down. Carry out the second fermentation at 38 degrees. The humidity is 80.30 minutes

5. 

   Step5:Turn to a small fire after boiling the sugar water. Put the fermented dough into the oven. Cook for 30 seconds on both sides, drain the water, take it out and put it into the oven. Put it into the oven. I use Siemens to heat it up and down for 200 degrees. The lower layer of the oven is 20 minutes. It depends on the color

6. 

   Step6:Net coolin

7. 

   Step7:It's delicious to eat directly. Low fat and low sugar bagels can also be made into sandwiches