Cooking Steps

1. 

   Step1:Mix the high gluten flour, sugar, salt, whole egg and water in the dough formula, and mix them slowly to form cotton floss. Add yeast. Stir to make a smooth dough. Add the butter. Stir until you can pull out a slightly thick film. Do not finish the stage. There is a detailed time in the book. But everyone's cooking machine is different. I read the status

2. 

   Step2:Cover with plastic wrap and ferment at room temperature for 1 hour until the dough is twice as large.

3. 

   Step3:Divide the dough into 100g / piece. This formula can be divided into 8 pieces. Cover with plastic film. Relax for 15 minutes.

4. 

   Step4:Then it's shaping. First roll it into an oval shape and then roll it into a stick shape. Press one end of it and then circle it. Close it and remember to squeeze it tightly.

5. 

   Step5:Cover with plastic wrap and ferment for another 4060 minutes until the dough is bigger again. Don't overdo it. It's not good if the bagels are too soft.

6. 

   Step6:Mix 2kg water and 60g maltose and bring to a boil. Put in the dough. Cook both sides for 30 seconds, then remove. Pay attention to time control. If less than 30 seconds, it is not tough enough; if more than 30 seconds, the surface will wrinkle.

7. 

   Step7:Preheat the oven at 230 ℃. Put in the cooked dough. Bake for 15 minutes until the surface is colored. Put it on the cooling net immediately after taking it out