material

Dough: gluten 250g, dough 50g, water 130g, brown sugar syrup 15g, fresh yeast 7g, sugar 8g, salt 4g and a little raisin.

Water for boiling shellfish: water1000g, sugar 30-50g.

Steps:

1. Put all the materials into the chef's machine and make thick films.

2. Divide into 6 rounds and relax at room temperature for 30 minutes.

3. Set the loosened dough, roll it into an oval shape, turn it over and roll it up.

4. Put a small piece of silicone oil paper under the shell fruit and put it into the fermentation box for the second time.

6. Take out the fermented shellfish and start cooking them. Pour 30-50g sugar into the pot 1000m water, bring to a boil, turn on a small fire, keep the water slightly boiling, add bagels, and take them out after boiling for 30s on each side.

7, into the oven, get angry 230, get angry 200. Will be completed in 14 minutes.