#aca烤明星大赛#——milk-flavored Bagels
1.
Prepare ingredients
2.
Weigh 250 grams of high-gluten flour, 4 grams of yeast, 4 grams of salt, 10 grams of sugar, and 150 grams of milk into the inner pot of the cooker.
3.
Knead for 6 minutes in second gear
4.
Add 10 grams of butter and knead until the dough has good ductility. It took me about 7 minutes.
5.
Divide the kneaded dough into 5 equal parts, round and cover with plastic wrap and relax for 5 minutes.
6.
Roll the loosened dough into an oval shape
7.
Flip along the long side and turn the top 1/3 down and press it tightly.
8.
Then turn the bottom 1/3 up and press it tightly, then fold the dough in half again, press and seal it tightly, and knead it into a strip of about 25 cm. (It's better to be thicker at one end.)
9.
Use a rolling pin to roll the thick end very thin and thin, and then wrap the thin end, be sure to pinch it tightly, and press it at the bottom to prevent cracking.
10.
Place the prepared slab on greased paper, cover with plastic wrap and ferment for 30 minutes at room temperature.
11.
Add 500 grams of water and 25 grams of sugar to a pan and boil
12.
You can preheat the oven when you see the bread dough grow up.
13.
Put the fermented bread dough into the sugar water, cook for about 30 seconds on both sides, and then drain them out (you can cook it on a low heat.)
14.
Put it in a preheated oven at 200 degrees and bake for 20 minutes until the surface is golden.
15.
Take it out and put it on the grilling net to cool and airtightly store.
Tips:
1 It must be squeezed together end to end, otherwise it will break apart easily.
2The cooked bagels should be baked immediately in the oven.