Preparation materials: 270g of high-gluten flour, 50g of whole wheat flour, 3g of high-sugar tolerant yeast, 2 packets of black tea (about 4g), black tea water170g (air-cooled), 3g of salt, 0g of white sugar10g, boiled shellfish water (water100g, 40g of white sugar).

Production steps:

1. All powders are mixed evenly. Take a bag of black tea, tear it and mix it with powder. The other bag is brewed with 170g boiling water for 2 minutes, and then cooled.

2. Pour the cooled tea leaves into the mixed material (don't throw away the soaked tea bags, put the tea dregs into the material), then knead them into a ball and start to knead them by hand, because the shell fruit doesn't have high requirements on the film formation of dough, so knead them by hand for about 10 minutes. The method of hand kneading is to knead repeatedly. If the hand strength is small, you can knead more, and it is easier to mix the above materials directly.

3. After kneading, relax the dough wrap for 15 minutes, then divide it into 6 equal parts, and relax again for 10 minutes.

4. Begin to reshape the bagel, as shown in the method diagram.

5. Ferment the doughnut-shaped bagel in the oven fermentation mode at room temperature (not lower than 28℃) or 30℃ for 30 minutes, which is about 1.5 times. Be careful not to send it, or it will collapse when baked. Remember to cut some baking oil paper as the support paper for bagels while waiting for fermentation.

6. Add 40g sugar to 1000ml water for boiling, then turn off the heat, cook the shell for 20 seconds on each side, then drain the water, pour it on the supporting paper, put it in a baking tray, and preheat the oven to 230 degrees in advance.

7. Put the cooked shellfish into the middle layer of the oven, bake at 230 fire and 200 fire for about 15 minutes. Remember to observe the color of shellfish for 8 minutes. If the color is too deep and too fast, adjust the fire to about 2 10, and adjust it according to your oven temper.

8. Tea-scented black tea is baked with whole wheat berries.