Egg Yolk Floss Bagels
1.
Mix other dough materials except butter and knead it into a smooth dough (the brand of flour I use is; "the last high-gluten whole-wheat bread flour", which is sold in major supermarkets, I am a bit like the advertised Ha !);
2.
Add butter and knead to the fully extended stage, it is best to knead out the glove film;
3.
Take out the dough, weigh it and divide it into 6 equal parts, cover with plastic wrap and relax for 10 minutes;
4.
Make the filling while the dough is loose; mix the salted egg yolk and pork floss together and mix well (I added a little salad dressing to make the filling slightly softer);
5.
Take a small dough and roll it into a tongue shape;
6.
Spread the fillings;
7.
Wrap stuffing, roll into strips, pinch and close (must pinch and close);
8.
Rub into a long strip and squash one end;
9.
Wrap the other end into the pinch and close the mouth (again; be sure to pinch and close the mouth);
10.
Put it on greased paper, cover with plastic wrap, and ferment for 20 minutes in summer and 30 minutes in winter;
11.
Pick up the pot and put it in water and fine sugar on medium heat. Bring the water to bubbling. Turn to low (preheat the oven at this time to 200 degrees). Lift the oil paper together with the bagels and put the oil paper upwards into the sugar water, lift off the oil paper and cook for 30 2 seconds, turn over and cook for another 30 seconds (if you want the finished skin to be tough, cook for one minute on both sides), remove and drain the water;
12.
Arrange into the baking tray, put it in the middle of the oven at 200 degrees, 18 minutes;
13.
Finished picture
14.
Finished picture
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Finished picture
16.
Finished picture
17.
Finished picture
Tips:
Long-winded; 1) Reserve liquid when making the dough to prevent the dough from being too soft. 2) It is best to use ice water and refrigerated flour when mixing the dough at high temperature to prevent the dough from fermenting before it is kneaded. 3) The temperature of the oven is adjusted according to the temperament of the oven at home.
