# Fourth Baking Contest and is Love to Eat Festival# Sweet Potato Cheese Bagel
1.
After the sweet potato is steamed, it is pressed into a puree, and other materials are added and mixed well.
2.
Combine the middle seeds into a smooth dough, ferment at room temperature to 3-4 times its size, or knead it at room temperature until it becomes a little bigger, and then ferment it in the refrigerator until the next day. Tear the fermented medium seed into small pieces and mix with the ingredients of the main dough.
3.
Knead until the dough is smooth and elastic, and a thicker film can be pulled out.
4.
Divide the dough into 7 portions, round and relax for about 10 minutes.
5.
Take a piece of dough, roll it into an oval shape, turn it over and place it horizontally, roughly into a rectangle, and thin the bottom edge.
6.
Put the filling, don't put it on both ends.
7.
Roll up from top to bottom and rub it long.
8.
Roll it out.
9.
Wrap the rolled end around the other end, pinch the mouth tightly. Put a small piece of greased paper underneath. After everything is done, it will be fermented to nearly twice its size.
10.
Add sugar to the water and cook to about 90 degrees, put the fermented bagels on both sides and cook for 30 seconds on each side. And drain the excess water. Preheat the oven to 230 degrees in advance. After all the bagels are cooked, put them into the middle of the oven and adjust the temperature to 210 degrees for 20 minutes. (Forget to take this step, borrow it for making whole-wheat bagels)
11.
Finished product
Buy on JD
Buy on Amazon
