working methods

Put all the materials in The Mixing Bowl. Don't pour all the water at once. Leave some first, and then add it slowly according to the water absorption of the dough.

Beat the dough smooth and non-sticky with a low-speed blender. It will take about ten minutes, so there is no need to shoot. If there is no blender, you can knead it by hand instead. This weight is not too heavy, and the hand can bear the load.

The finished dough is rounded, sprayed with water, and fermented in a closed space for half an hour. A confined space refers to a microwave oven or styrofoam box. If the weather is cold, you can put a cup of hot water next to the dough to improve the fermentation speed.

Time's up. Dip some water into the dough with your finger. If the hole doesn't bounce, it's ok.

After fermentation, gently squeeze out the air in the dough, divide it into six parts, cover it with wet cloth or plastic wrap after rounding, and relax for 10 minute.

After relaxing, you can start plastic surgery. I like to knead it into an oval shape first, which makes it easier to operate. This kind of dough doesn't stick to your hands, so you don't have to discard powder. If you really want to quit powder, just a little bit will do. If there is too much powder in your hand, I'm afraid it won't stick in the future.

Roll it into a long oval.

Pick up the rolled oval, smooth and beautiful face down, rough face up, then shape it into a rectangle by hand and press it out at the bottom with your fingers.

Roll from top to bottom. After the roll, the zigzag just sticks to the end. Roll the whole dough by hand. If you like the round hole in the middle to be bigger, rub it a little longer. When you circle it, there will be a big hole.

Both ends of the head and tail are rubbed into pointed tails and pressed into spoon shapes.

Put the pointed tail on the spoon, wrap it and stick it carefully.

Be sure to pinch and glue the seams to avoid loosening and deformation, and then turn all the ugly seams to the same plane.

Take a baking tray, put a piece of baking paper or baking cloth, and put the molded shellfish neatly, with the smooth and beautiful face up and the seam face down. Most of the methods are to put steamed bread paper under the bagel dough, so that when you want to iron the dough in the future, just mention the steamed bread paper. I couldn't find a place to put my steamed bread paper, so I simply omitted it.

Because I didn't take a photo of the original steamed bread paper, I used this chocolate bagel to illustrate the appearance of steamed bread paper underneath.

Then take this dish to a closed space for the second fermentation for half an hour. The longer the fermentation time, the softer the taste will be. I like chewy shellfish, so the fermentation time is only half an hour. Putting a cup of hot water next to ㄧ can improve the fermentation speed because the angle is not good. This photo looks like holding a baking tray with a cup. Actually, I put a baking tray on the upper floor and a water cup on the lower floor. Don't be silly. Really, just take the glass and the baking tray. I'm not responsible for the accident ~

Five minutes before the end of the fermentation, start boiling sugar water, dissolve the sugar in a big fire, and change it to a small fire after the water is boiled. Sugar water is a source of sweetness and crispness to the skin, and also helps to color. After the bagels are ironed, it is best to bake them in the oven immediately, so it is necessary to preheat the oven at this time, and the temperature is 200 degrees/10 minutes. I use a water wave oven, and the preheating speed is much faster than that of an ordinary oven. If I am a person who uses a water wave oven like me, I can only preheat the bagel when I start ironing it.

Dip the silicone spatula into boiling sugar water and rub it around the shell. It will be easier to shovel the shell fruit when it becomes slippery, but be careful not to shovel it out of shape. If there is no confidence shovel, it is recommended to use the method of laying steamed bread paper, which will be much more convenient.

Put bagel dough in sugar water and blanch both sides for 20 ~ 30 seconds. I always use medium-low fire, even the smallest fire, just don't use big fire, otherwise the baked bagel will wrinkle, and the longer it takes, the harder the crust will be. 20 17/05 supplement: The photo is a medium fire, and I think the water is a little too boiling, so the finished product feels a little wrinkled. Now I am used to scalding bagels with small fire, and the finished product is beautiful.

After ironing, quickly pick it up with a strainer and drain it.

It is normal to look a little wrinkled at this time, and the skin will swell after baking.

After ironing, you can quickly apply some fresh milk to the surface. Actually, I don't always have to pay for it. Sometimes I put it in the oven immediately after ironing, so it doesn't matter if I omit this step.

Immediately after painting, put it in the oven and bake it at 200 degrees for 20 minutes until it is golden yellow. Because the color of my oven is a little uneven, I will turn the baking tray halfway through baking. If the color is too fast, I can cover the surface with a piece of aluminum foil.

It looks swollen and bright after baking, so cute.

After a few minutes, it won't be so hot, so move the bagels to the baking net to cool, and the bottom needs ventilation and drying.

This is the ordinary version of Daoxiao Noodles. When it first came out of the oven, it tasted crisp and soft, chewy and delicious.

This is the section of the oil-free sugar-free version. When I first came out of the oven, I felt that it was obviously drier than the ordinary version, and it was not very sweet, but the skin was crisp and soft, which was a bit like biting French bread. The more you chew, the more fragrant it is. Not bad, actually.

There is no crispy feeling after cooling, but it is chewy as a whole, which is convenient for eating directly or dipping in jam and stuffing. If you are sure you can't finish eating it, you can put it in a plastic bag and wait until it is completely cold before freezing. Take it out the night before eating, wrap it in plastic bags, let it cool at room temperature, and you can eat it directly the next morning. If you want to eat hot and crisp shellfish, spray some water on the surface of the thawed shellfish and bake in the preheated oven 180℃ for 3 minutes.