Cooking Steps

1. 

   Step1:First, take out 20g normal temperature milk from the milk in the formula and melt the yeast. Then put the high gluten flour, whole wheat flour, salt and skim milk into the mixing basin. Then pour the yeast water into the side without salt. Knead it into a ball with a slow gear. Then turn it into a medium fast gear and knead it smooth.

2. 

   Step2:Knead until smooth. You can pull out the rough film. Bago doesn't need to knead the thin film like sweet bread or toast. It will be more chewy.

3. 

   Step3:Take out the dough and sprinkle a little flour on the chopping board. Divide the dough into 10 equal parts, about 80g each.

4. 

   Step4:Then roll the dough. Cover with plastic wrap. Relax for 30 minutes.

5. 

   Step5:Sprinkle a little flour on the chopping board. Take out the first loose dough. Roll it into an oval shape with the smooth side facing up. Then turn it over.

6. 

   Step6:Make it a little rectangle. Then roll it thin under the face.

7. 

   Step7:Roll the dough up and down. Roll it up tightly.

8. 

   Step8:Then close your mouth tightly. Gently rub your hands together.

9. 

   Step9:Roll all the dough together.

10. 

    Step10:Cover with plastic wrap to prevent the dough from drying.

11. 

    Step11:Then take out the dough of the first roll. Close up and tear the dough at one end.

12. 

    Step12:Then wrap the other end tightly. Tighten the closing.

13. 

    Step13:Then turn it upside down.

14. 

    Step14:All the shellfish should be reshaped and covered with plastic film to avoid air drying. (I'm not as careful about shaping this time as sesame seeds. It's more casual. Because I think the natural state of bread is quite beautiful. I don't have to pursue very even.

15. 

    Step15:Put water and sugar in the pot.

16. 

    Step16:Boil the fire and turn it into a medium. Keep the boiling state. Then put bagels in syrup. Smooth down. Scald for 30 seconds. Then turn over and heat for 30 seconds.

17. 

    Step17:Take the hot bagels and put them on the baking tray covered with oil paper. (if you want to decorate it, sprinkle oats or black sesame immediately after you pick it up. Otherwise, it won't stick when the dough is dry.

18. 

    Step18:Place the shellfish in the middle and lower layers of the pre heated oven. Bake at 230 / 210 ° C for 15 minutes.

19. 

    Step19:I dropped the plate once in the middle of the way. It makes the color more even.

20. 

    Step20:The Beiguo without oil and sugar is not as bright as the normal version, but there is no pressure to ea

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    Step21:

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    Step22: