Crunchy and delicious burritos

Overview

Crunchy little burritos, the perfect casual snack. Refer to Junzhi's relevant formula with slight modifications.

Knead flour, sugar, salt, yeast, and water into a smooth dough. Knead a few more times to make the dough elastic. Then add the softened butter, which is relatively wet with your hands at first, and knead it vigorously until you can stretch out a light-transmitting film. Then place it in a container, cover it with plastic wrap and ferment it for half an hour. The volume of the fermented noodles is about twice as large as before.
Take out the fermented dough, press out the air inside, knead it again and let it rest.
I was lazy and just pulled a small piece from the surface and rolled it into a long strip on the panel.
Take the two ends of the dough and twist it to form a circle in the middle, and place your two feet on the dough circle. Since the noodles are relatively soft, pay attention to shaping.
Brush a layer of egg yolk on the dough circle, then dip the front side into coarse sugar so that the surface is covered with coarse sugar.
Place in the preheated oven, 170 degrees, and bake for about 15 minutes. Pay attention to the heat. The length of baking time depends on the conditions of your oven and the size of the bagels you make. It cannot be generalized.