Cooking Steps

1. 

   Step1:105g rye flour and 105g water. Mix well into dry powder. Cover with plastic wrap. Refrigerate overnight.

2. 

   Step2:Put the main dough material in the chef's machine. Then add the soaked rye dough.

3. 

   Step3:Low speed mixing into non dry powder. High speed kneading.

4. 

   Step4:Can pull out the thicker film.

5. 

   Step5:Finishing and rounding. Room temperature 27 ℃. Fermentation for 20 minutes.

6. 

   Step6:Divide into 7 parts. Round up and relax for 5 minutes.

7. 

   Step7:Press flat. Turn it on.

8. 

   Step8:Roll it up from top to bottom. Pinch it tightly.

9. 

   Step9:Rub long. One end is slightly thick, the other is slightly thin. The thick end is rolled out with a rolling pin.

10. 

    Step10:Circle. Wrap the other end of the dough with the rolled end. Tighten the joint.

11. 

    Step11:Put oil paper on the bottom of the shell embryo. Ferment for 30 minutes. (fermentation at 32 ℃

12. 

    Step12:Boil the water in the pot. Put the bagel and oil paper together.

13. 

    Step13:Cook for 30 seconds. Turn over and cook for another 30 seconds.

14. 

    Step14:Scoop it out with a leaky spoon. Drain the water.

15. 

    Step15:Put in the baking tray.

16. 

    Step16:Put it in the oven. 200 degrees. Bake for 1720 minutes.

17. 

    Step17:Rye bage