Bagel Burger
1.
Put the ingredients except butter into the mixing bucket of the chef's machine.
2.
After kneading to form a dough, add butter to the mixing bucket.
3.
Continue to knead until the surface is slightly smooth, showing an expansion stage.
4.
The kneaded dough is taken out and rounded, and basic fermentation is carried out in an environment of about 28 degrees.
5.
When the dough is twice as large as the original, you can poke holes with your fingers so that it does not shrink or collapse.
6.
Take out the fermented dough and ventilate, divide it into 6 equal parts, then round it, cover it with plastic wrap and relax it for 15 minutes.
7.
Use a rolling pin to roll into a 20×10cm square dough sheet.
8.
Roll up gently from top to bottom.
9.
Pinch the joint tightly, rub one end thinly and press the other end to widen it, and roll it out as wide as possible.
10.
Wrap the thin end with the flat end to make a ring shape, close the mouth and squeeze it tightly.
11.
Put the dough on the parchment paper for a second fermentation at 35 degrees for about 30 minutes.
12.
Take 1 liter of water, add 50 grams of caster sugar, boil until it is slightly boiling, turn to a low heat, and cook the dough and oil paper in a sugar water pot.
13.
Boil the front and back for 30 minutes each, the oily paper will tear easily when exposed to hot water.
14.
Remove the cooked noodles and drain the water, put them in a baking tray, put them into the middle layer of the preheated oven, and heat up and down at 200 degrees for about 15 minutes.
15.
Add eggs and ham slices in a non-stick pan, and fry them over medium-low heat.
16.
Cut the roasted bagels crosswise, but don't cut them completely.
17.
Put the sliced avocado on top.
18.
Put the fried eggs and squeeze some ketchup.
19.
Finally, put the sausage slices folded in half.
Tips:
1. The amount of bagels is 6 pieces, and the amount of stuffing is 1 pieces. You can make as many as you want. You can also add lettuce, tomatoes, cheese and other ingredients according to your preference.
2. The bagel dough has less moisture and does not need to be fully expanded.
