Wormwood Bagels
1.
Materials ready
2.
Put the ingredients except butter into the inner bucket of the bread machine, first put the liquid, sugar, salt, and then the wormwood powder, flour, and yeast
3.
When the dough is very moist, add softened butter and continue to knead
4.
The dough can be pulled out of the film, that's it
5.
The dough does not need to be fermented. Weigh the dough into 6 equal parts, knead separately and relax for 10 minutes
6.
Take a small dough and roll it into a beef tongue shape
7.
Roll up horizontally from bottom to top, pinch tightly, press one end flat
8.
Place the other end on the flat interface
9.
Wrap tightly
10.
Put the smooth side up on a non-stick baking tray, process the other doughs in turn, and leave them to ferment for 30 minutes at a temperature of about 30 degrees.
11.
Add 800 grams of water and 40 grams of sugar. After the high heat is boiled, turn to medium heat and keep it slightly open. Put the smooth surface of the bagel in the water and cook for 30 seconds, then turn over and cook the other side for 30 seconds; Heat 200 degrees
12.
Remove, drain the water, and place on a non-stick baking tray
13.
Put it into the middle layer of the preheated oven, heat up and down at 200 degrees, about 15 minutes
14.
Let cool after baking, put in a bag and store
15.
Appreciation of finished products
16.
Appreciation of finished products
17.
Appreciation of finished products
Tips:
Bagels do not need to be fermented for a long time. After kneading the noodles, they are directly weighed into portions and shaped; after shaping, they can be fermented at a temperature of 26-30 degrees for about 30 minutes before being boiled in sugar water. Each noodle is cooked for 30 seconds. By boiling sugar water, you can make the surface smooth and have a chewy texture; please adjust the baking temperature and time according to your own oven.
