Salted Egg Yolk Pork Floss Bagels
1.
250 grams of high-gluten flour, add water 145, salt 3 grams, yeast 3 grams and evenly add 5 grams of butter.
2.
Knead the dough until it is smooth and extensible, and put it in a container for basic fermentation for about one hour.
3.
Crush 4 cooked salted egg yolks, 45 grams of pork floss, cut half a sheet of seaweed, add a spoonful of salad dressing and mix well.
4.
Divide the fermented dough into six equal parts, roll into long strips, cover with plastic wrap and relax for 10 minutes.
5.
Roll out the dough piece to grow about 20 cm long and 9 cm wide, with the bottom edge being thinned.
6.
Take an appropriate amount of salted egg yolk and pork floss into the dough
7.
After compacting and pressing the edges, gently roll up.
8.
Pinch the joints firmly, knead evenly, knead one side a little sharper. Pinch the edge into a hollow shape on one side.
9.
Tuck the solid end into the hollow and pinch the edges as well.
10.
After everything is done, cover with plastic wrap. Proof until the dough becomes light.
11.
Preheat the oven and fire up and down twice. Add 500 grams of water to the wok, and add 20 grams of sugar. Boil the water until boiling. Quickly put in the bread dough and blanch it for 10 seconds per side. Remove and put in the baking tray.
12.
Heat up and down at 200 degrees and bake for 18 to 20 minutes.
13.
It can be cut horizontally, with eggs and lettuce in the middle, for breakfast.
14.
The chewy doughnut-shaped bread is a traditional Jewish bread. Bagels are very delicious and can be replaced with whole wheat flour as food during weight loss.
15.
It can be made into whole wheat, with various nuts or nothing in it. Cut it horizontally, add eggs, lettuce, and meat slices for breakfast
Tips:
It must be blanched in boiling water to make the dough gelatinize instantly, so that the finished product after baking will have a shiny appearance.
