All-meat bagels

1

With the removal of butter, all raw materials of the mixed noodles were rubbed in the thick membrane at a medium speed of 15 minutes。

2

The addition of softened butter continued to be in full condition for about five minutes。

3

The hand-to-hand opening of the noodles creates a resilient film。

4

The noodles were sent into the freezer for the night, and the following day they were taken out of the room for about 2-3 hours to return to temperature, and their fermentation increased to 2.5 times, and they were inserted with their fingers, and were not reduced to a rebound。

5

On average, the noodles were divided into nine pieces and again relaxed for 15 minutes。

6

Put the noodles in a cow tongue。

7

Squawk the back side。

8

Wrap the other side and seal the mouth。

9

Integrative。

10

The final effect increased to 1.5 times。

11

Combine all the cooking foods and put them in the beegos for 30 seconds on each side。

12

Send it to the oven, 190 degrees bake for 25 minutes。

Cold fermentation has two major benefits. First, it enhances the bread's flavor and delays staling by slowing down the fermentation process. Second, it is especially suitable for office workers since the direct fermentation method takes a relatively long time; dividing it into two parts and completing the process over two days makes things much easier. The fermentation time and the time required for the dough to return to room temperature will not necessarily be the same for everyone as they are for me. Due to significant temperature differences across the country and variations in yeast activity, I recommend judging based on the condition of the dough, as this is the most accurate method. For the first rise, the dough will expand to 2-2.5 times its original size; when you insert a finger, a hole will form that does not spring back or collapse. After degassing and the second rise, the dough is generally ready to bake once it has reached about 1.5 times its size.