Purple Potato Bagels

Name: Purple Potato Bagels
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Purple Potato Mashed; 250g High-gluten flour; 3g yeast; 5g Sugar; 12g butter; 85g water; 100g (block) brown sugar

by Beauty every day

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Bagel is a kind of bread with a tougher taste, less oil, less sugar and some rustic flavor. I feel more like the homemade pasta made by our northerners. It comes from the traditional culture of Eastern European Jews. The flavor difference between it and other breads is that its taste is tough, and the more chewy, the more fragrant it is. The process of forming this characteristic flavor is that it has one more process than ordinary bread. It has to go through boiling sugar water to slightly reduce the noodles before baking. Cooked.
The purple sweet potato I bought these days has been tossed and broken, and I have made a lot of purple sweet potato delicacies. This purple sweet potato bagel is crispy on the outside and soft on the inside. It doesn’t look good, but it tastes good.”

Ingredients

150g Purple Potato Mashed
250g High-gluten Flour
3g Yeast
5g Sugar
12g Butter
85g Water
100g (block) Brown Sugar

Purple Potato Bagels

1. Prepare the ingredients

2. 1. 150 grams of purple potato mash, 250 grams of high-gluten flour, 12 grams of butter, 3 grams of yeast, 5 grams of sugar, and 85 grams of water, put it into the cooking bowl of the chef's machine

3. Blend in a chef machine for 5 minutes to form a smooth dough

4. Make up the dough without filming

5. Divide into small portions and make round hair for 10 minutes

6. Dried into thin slices

7. Rolled into a cylindrical shape

8. One pinch tight and the other roll flat

9. Circular closing

10. The raw embryo of the ready-made bagel

11. Leave in a warm place to ferment for 20 minutes

12. Put a piece of brown sugar in the pot and boil it into sugar water. When the water is about to boil, reduce the heat to low

13. Put the bagel embryos into the sugar water pot and cook for 30 seconds.

14. Fish out with a colander

15. Control the water and place it in a baking dish lined with greased paper

16. Bake in the preheated oven at 175 degrees for 20 minutes

17. It’s crispy on the outside and soft on the inside.

18. Finished picture, it tastes great

Tips:
The rolled dough piece must be rolled up layer by layer, and the dough must be made into a circle, and the mouth must be pinched tightly, otherwise it will be unsightly if there are cracks when it is baked.

The brown sugar water left after cooking the noodles can be used for porridge, or add some ginger slices to make ginger syrup. In short, don’t waste it. You can also use other sugar water.