Matcha bagels

Ingredients:

300g high-quality powder | 9g matcha powder | 177g water | 3g high-sugar resistant dry yeast | 4.5g salt | 30g sugar ｜Water 1000g

Steps:

1. Put the powder + water + fresh yeast + salt into a kitchen machine and knead it into a rough film

2. Take out the dough Divide the dough into 6 equal portions, roll into a ball and let rest for 15 minutes

3. Roll the dough into a rectangular shape, roll it up from top to bottom, pinch and seal, and roll into a long strip of about 18cm

4. After rolling out one end of the long strip with a rolling pin, wrap the other end and pinch it tightly. After rolling out one end of the long strip with a rolling pin, wrap the other end and pinch it tightly

5. After shaping, place it on the oil paper one by one and place it on the baking sheet. Plate, send to fermentation (temperature 32, humidity 78), complete in 30 minutes

6. 5 minutes before the end of fermentation, put sugar and water into the pot and cook until small bubbles begin to appear, one side of each dough After cooking for 25 seconds, turn over and cook for another 25 seconds

7. Remove the dough, drain and place on a baking sheet, preheat the oven in advance, set the heat to 210 and the heat to 190, and bake for 16 minutes.