Milky Bagels
Overview
The Jews called it Buger. In the following three centuries, although bagels had different names in different places, the ingredients and methods remained traditional. This time the bagel uses whipped cream to satisfy the appetite of the three-year-old at home.
Tags
Ingredients
Steps
-
Put pure milk, corn oil, light cream, salt, and sugar into the bread machine bucket, then pour in high-gluten flour and dry yeast
-
After the kneading process, take out the dough and knead it into a round shape
-
Divide into 8 equal parts
-
Take one and roll it into an oval shape, and start rolling up one side
-
Pinch the cuff tightly and rub it slightly to lengthen it
-
Flatten one end
-
Wrap the other end and pinch tightly
-
Arrange everything and put it in the oven for fermentation. Add a bowl of hot water
-
Ferment until doubled in size
-
Pour 250 grams of water and 25 grams of maltose into the pan and cook over low heat until it reaches 80-90 degrees
-
Add donuts and cook on both sides for 30 seconds
-
Take it out and put it into the baking pan
-
Preheat the oven to 200 degrees and bake in the middle rack of the oven for about 15 minutes. If the color is too heavy, cover it with tin foil
-
Finished product
