1. To make the soup: 30 grams of glutinous rice flour, add 100 grams of water, mix well, boil over a low fire and stir into a paste. Turn off the fire.
2. Let cool, cover and put in the refrigerator for about an hour.
3. Weigh all the ingredients you need.
4. After an hour, mix all the ingredients of the soup-glutinous rice paste and the main dough without adding butter (the butter is not in the main dough).
5. Use a dough mixer to make a smooth dough.
6. Add the softened butter and continue stirring.
7. Stir until it becomes a stretchable dough.
8. Put it in the greenhouse for the first fermentation. To 2-2.5 times larger. (Remember the time of the first fermentation)
9. Roll out the dough into slices about one centimeter. (Put some dry flour on it to prevent sticking)
10. Use the doughnut mold to press them out one by one.
11. Put it in the greenhouse for the second fermentation, this time the fermentation time is twice as short as the first fermentation time.
12. Put oil in the pot, (you can put more oil, it is not easy to fry, it will not be used much) 70% of the hot oil, fry in the pot, low heat, and then fry on the reverse side to color.
13. This is what it looks like when it is blown up in reverse.
14. Put the fried doughnuts on absorbent paper and let cool.
15. What a cute bagel, I didn't put any icing on it, it was delicious. The soup made with glutinous rice flour tastes soft and chewy. This bagel has been made many times, and friends who like it can do it boldly.
Tips:The soup must not have lumps when it is made, it must be mixed into a slurry and then made into a paste.
