Cooking Steps

1. 

   Step1:KitchenAid 4.8L double bowl chef installs the dough hook. Add flour, rye powder, water, sugar, salt and yeast (do not mix sugar, salt and yeast together in advance, otherwise it will affect the fermentation) into the mixing barrel. Turn on the 1st gear and beat for about 10 minutes. Add butter and turn on the 2nd gear. Continue to beat until the butter melts into the dough. About 3 minutes.

2. 

   Step2:Take out the dough, shape it, knead it into strips, cut it into 80g / share, and knead it into 5 dough with smooth surface.

3. 

   Step3:Cover with plastic wrap. Wake up for 10 minutes.

4. 

   Step4:Flatten the dough, roll it into an oval shape, and then scoop it up with a scraper. Rotate it 90 °. Roll it into a cylindrical shape from the long side, with the seal facing down. Flatten the top of one end and wrap the other end in a circular shape. Put it into a baking tray (put baking paper in the baking tray). Wake up at room temperature of 26 ℃ for 30 minutes.

5. 

   Step5:Preheat oven at 210 ℃ for 15 minutes. Add water and sugar into KitchenAid stainless steel soup pot. After boiling, add 2 bagels dough. Cook for 30 seconds. Turn over the noodles. Cook for another 30 seconds. Remove.

6. 

   Step6:Put in the baking tray (PAD baking paper inside the baking tray). Sprinkle some oats on the dough surface. Put in the preheated oven. Bake at 200 ℃ for 15 minutes. Roasted shellfish can be eaten with sauce.

7. 

   Step7:Done.