Tropical Bagel

Tropical Bagel

1. Prepare all materials.

2. Mix all the ingredients except butter, knead it into a smooth dough, add butter, and continue kneading to the stage where a thick film can be drawn.

3. Cover the kneaded dough with plastic wrap and let it stand for 10 minutes.

4. Cut the dough into 4 equal parts, vent and round.

5. Take a dough and roll it into an oval shape.

6. After turning it over, rotate the dough 90 degrees, and then fold it up and down from the 1/4 position and press it tightly.

7. Fold up and down again to close the mouth tightly.

8. Roll the dough slightly to lengthen it, and roll out a small part on one side as a link for closing.

9. The long strip is harvested into a round shape, wrap the other side with the rolled part, and tighten it. Put the finished bagel in a baking dish lined with greased paper and ferment for 30 minutes in a warm place.

10. Put the sugar water in the pot and boil, put in the bagels, cook for 30 seconds, then turn over and cook for 30 seconds.

11. Control the moisture, put it in the baking tray, put it into the preheated oven, and bake the middle layer on the upper and lower fire at 200 degrees for about 20 minutes.

Tips:

①The ratio of sugar to water for boiled bagels is: 50 grams of sugar: 1000 grams of water.
②When the bagel is plastic, it must be pressed tightly, otherwise there will be too many bubbles.