Cooking Steps

1. 

   Step1:1. Put all materials except butter into the bread bucket from wet to dry. Start a kneading procedur

2. 

   Step2:2. Knead the dough until it is smooth and add the softened butter. Continue the kneading proces

3. 

   Step3:3. Knead to the full expansion stage. Divide the dough into 6 parts on average. Cover with plastic film. Wake up at room temperature for 15 to 20 minutes

4. 

   Step4:4. Take a wake up dough and roll it into an oval shap

5. 

   Step5:5. Fold down at the upper third and fold up at the lower en

6. 

   Step6:6. Fold it in half again. Pinch it tightly

7. 

   Step7:7. Roll length. About 20cm. Close down. One section is flattene

8. 

   Step8:8. Turn the other end around. Wrap it with the flattened part. Tighten the tightening part

9. 

   Step9:9. Put it on the oil paper cut in advanc

10. 

    Step10:10. Make six of them in turn. Put them on the boundless baking plate of the kitchen. Send them to the oven. Develop the fermentation stand. Ferment them at 38 degrees for about 30 minutes. Put a bowl of hot water in the oven. The volume of the shellfish will be 1.5 times larger than before

11. 

    Step11:11. When fermenting to 20 minutes, heat a pot of hot water. Turn the water to a small heat to keep warm. Put the fermented dough into the pot. Cook for 30 seconds on one side. Traditional bagels are cooked in sugar water. I make low-fat whole wheat. So I cook them in water.

12. 

    Step12:12. Put it into the preheated oven. Bake it at 200 ℃ for 20 minutes