Cooking Steps

1. 

   Step1:Put flour, sugar, salt and yeast in the basin. Put yeast and salt on the opposite side. Mix.

2. 

   Step2:Mix well and add butter until the dough has a nice sheen.

3. 

   Step3:When you open the transparent and elastic film with your hand, it shows that it is a good surface. Then ferment at room temperature for 2 hours.

4. 

   Step4:After fermentation, it is divided into two parts on average. Each part is about 500g.

5. 

   Step5:When fermenting dough, I prepare vegetables. I prepare broccoli, carrot, sweet potato and onion. Broccoli is cooked. Carrot and sweet potato are steamed with butter. Onion is chopped. You can also add vegetables as you like. The total weight of vegetables is 200g.

6. 

   Step6:Spread the vegetables on the dough and mix the vegetables with a plastic cutter. Repeat several times until the dough and vegetables mix evenly. Then ferment for about 1 hour.

7. 

   Step7:After fermentation, the dough is divided into 75g dough. Continue to ferment for 20 minutes, and then make the dough into the shape of a bagel.

8. 

   Step8:Let the dough stand for 2030 minutes, and then immerse it in boiling syrup. Let both sides of the dough dip in syrup for no more than two minutes. Then drain it and drain it to the baking tray with oil paper. Heat it up to 250 degrees, heat it down to 220 degrees and 16 minutes, or heat it up and down to 220 degrees and 25 minutes.

9. 

   Step9:Brush olive oil on the bagels after they are tested.