Cooking Steps

1. 

   Step1:Soybean dregs: 100g of dregs of red jujube soybean milk I used. It's very sweet to make. Soybean dregs are naturally filtered. You can see that there will be a little water in them. It's not a very dry squeez

2. 

   Step2:Except butter, the main ingredient is yeast powder first, then high gluten powder, salt and soymilk. (when soymilk is added, the remaining 20g can't ensure that everyone's dregs are dry and wet the same. So reserve 20g. Add it slowly when kneading the noodles.) I added 55g soymilk just right.

3. 

   Step3:Turn on the chef's machine for 3 minutes. I don't have a partner to knead it. Bago doesn't need to produce film. Just knead it smoot

4. 

   Step4:At the end of the previous step, open the third gear and knead for 5 minutes. The kneaded dough is soft and moderate. It is harder than the sweet bread dough. Then add butter and continue kneading. It will be smoother if you add butter, so continue kneading for 23 minutes in the first gear. After butter absorption, knead for 510 minutes in the third gear. It's the same with hand kneading. After the dough is kneaded, knead for about 5 minutes and add butter to continue kneading until the dough is smooth. If the bagel dough is not kneaded in place, it's easy to get pimples.

5. 

   Step5:The dough is divided into 6 ingredients. The small one is kneaded and covered with plastic wrap for a few minutes. Take out one and roll it into a tongue shape. About 20cm lon

6. 

   Step6:Then fold up both sides, press and press tightly, then fold in half and close the mouth. Use a little force to squeeze and squeeze hard. Otherwise, it is easy to open the mouth when baking.

7. 

   Step7:One end. Use a rolling pin to roll it like this

8. 

   Step8:Wrap the open part around the other end to form a circle and then close the mouth. The closing part also needs to be pinched tightly

9. 

   Step9:In summer, put it directly into the oven and ferment at room temperature for 30 minutes. In other seasons, boil a large bowl of water and put it into the oven together for 30 minutes. Spray water on the shellfish with fermenting function for 30 degrees and 30 minutes.

10. 

    Step10:At the end of fermentation, prepare 25g brown sugar or white sugar and boil 500g wate

11. 

    Step11:Turn the heat down and cook the bagels. Cook for 30 seconds at the same time. The bagels will be bigger. Cook well and take out

12. 

    Step12:It's just good to bake in the oven at 190 ℃ for 20 minutes. In the last few minutes, observe the situation. Cover the tin paper to avoid over coloring.

13. 

    Step13:Tomorrow morning's breakfast is ready. I like to pay attention to healthy and delicious food