It's a bagel
By VicentaLakin
Every time I'm done, I can put it in the freezer, and I can bake it with a pan, and the two sides are more corky, and I can eat it with my own food or meat。
Recipe Recommendations
- low-gluten flour 650 grams
- high-gluten flour 100 grams
- yeast 4 grams
- edible alkali 2 grams
- warm water appropriate amount
Steps for It's a bagel
1
The basin is filled with 100 grams of high powder and 650 grams of low powder added to yeast and alkalin, evening the flour。
2
Add warm water to the surface, and when it's made up, a few holes on it will be sprayed with warm water, a membranes will be covered and fermented for 20 minutes。
3
It is fermented into two large groups, divided into 12 small groups, which grow into strips, grow their tongues with a cane, and then roll up and set up。
4
When they're rolled, they flatten with their hands, and they make cakes with their crutches。
5
Put it on the pantry and drop it off。
6
When you get out of the pot, you cool it, cut it open from the middle with a knife and put it in the meat or vegetables you like。It's a bagel Make Tips
1. I use a Liren electric griddle; it still works well after many years.
2. If the dough is a bit sticky, you can add a little dry flour, but not too much.
3. The crust will be crispier if alkali is used.