Potato cheese bagels
By VicentaLakin
The square, which comes from Hachi 0328, is very much recommended for beego, which is much softer than the direct method. The skin is as chewy as it is, and it is very good to eat。
Recipe Recommendations
- high-gluten flour 180 grams
- honey 3 grams
- yeast 2 grams
- water 115 grams
- low-gluten flour 30 grams
- fine sugar 8 grams
- salt 6 grams
- butter 8 grams
- sweet potato 120 grams
- cream cheese 15 grams
- sugar 40 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Potato cheese bagels
1
The red potatoes are fertilized into mud and mixed with other materials。
2
The Chinese materials and slurries are fermented up to three to four times the temperature of the room, or when the temperature is slightly increased, the freezer fermented up to the next day. The fermented Chinese are torn into small pieces of material and the main noodle。
3
Slipped to the face is flexible and pulls out thicker film。
4
Split the noodles into seven rollers for about 10 minutes。
5
An ellipse is taken and the face is turned over, and the square is roughly formed and pressed to the bottom。
6
Put it on, don't put it on either side。
7
Scroll up and down。
8
Open up。
9
Wrap one head open on the other and squeeze it in. Put a little piece of oil paper down there. It's almost twice as big。
10
When the sugar is added to the water and boiled to about 90 degrees, the fermented bees are put into the two sides for 30 seconds each. And dry the excess water. The oven is pre-heated at 230 degrees, and all the beegos are boiled into the middle of the oven and the temperature is changed to 210 degrees 20 minutes. ♪ I forgot to take it ♪
11
Done