#the 4th Baking Contest and is Love to Eat Festival# Low-fat and Low-cholesterol Original Bagels
1.
Put all the dough ingredients into the bread machine and start kneading for 15 minutes.
2.
After mixing the dough to expand, you can pull out a more uniform film.
3.
Divide the dough equally into 6 portions, mine averaged 68 grams per portion.
4.
Cover with a damp cloth and relax for 30 minutes.
5.
Take a piece of dough, flatten it slightly, roll it out into a tongue shape, and press out air on the side.
6.
Fold the long side one third inward to shoot out the air.
7.
On the other side, fold the same one-third inward to shoot out the air.
8.
Fold it in half again and shoot the air.
9.
Pinch the butt tightly by hand.
10.
Roll into a 22cm-long strip, rub the tip at one end and squash it at the other end.
11.
Enclose the long strip in a circle, squeeze the end and wrap the tip on the other end and pinch it tightly.
12.
Put the shaped doughnuts on the greased paper and put them on the baking tray.
13.
Put it in the oven for fermentation for about 20 minutes.
14.
Send to about 1.5 times the size. Take out the dough and preheat the oven with the upper tube at 200 degrees and the lower tube at 160 degrees.
15.
1000 grams of water and 50 grams of caster sugar are put in the pot in advance and boiled until slightly boiling.
16.
Put in the bagel, blanch for 20-30 seconds, turn it over and blanch for 20-30 seconds.
17.
Drain the water and place in the baking tray.
18.
Put it into the oven and bake for about 15 minutes.
19.
Take it out of the baking tray and let cool when it’s out of the oven
20.
Finished product.
Tips:
1. Bagels have low water content and are a bit dry during shaping, so be careful not to pull it hard.
2. Don't boil the sugar water too much, it is almost the case that dense small bubbles start to form at the bottom of the pot.
