Coffee bagels

Begs is one of the breads I've been in love with once, and I love the taste of it, and it's like a nice, smooth, fat look like a mini-bump. Although not many times, long time has passed without hand. And this time, there's some coffee powder, and this is a coffee beego, and there's a little fragrance, and I like it very much. Because coffee powder is not too much, it's a little light, but there's a lot to add. But I love coffee and the color myself! Coffee is also usually available at home, for personal consumption and hospitality, since Mr. K. often travels to and from Indonesia, where coffee is produced, and it is often easy to bring friends. Coffee and my favorite black is a low-key color, elegant, pristine, dignified and not insolent, and it gives people a sense of maturity, like coffee itself, that you need to taste it slowly and experience it. It's not that hard to make a bagel, it's a short fermentation, saves a lot of waiting time, which I like. When you make beegos, you'll be able to make nice beegos. 1. The face must be rubbed to the surface smooth. Note that the temperature must not be high at the time of fermentation, nor should it take too long. It's a little rusty to stay out of plastic for a long time, so be careful that the seams are so tight that they don't break. 4. When the beetle is cooked, the water must be kept under control, it cannot be burned, but it is a roasted noodles, not a boiled one. It shouldn't take long to cook