WHAT YOU NEED

Ingredients

High starch flour 600 grams
1 g of yeast
12 grams of salt
20 g of white sugar
18 grams of milk powder
380 grams of water
Natural yeast flour: 120 grams
20 grams of malt sugar
500 grams of water

How TO MADE The Bagels

Steps 1 to 4

1. The required material is measured accurately and separately from the dry and wet material.

2. The dry material is poured into the mixer and stirred evenly, then the wet material is added to the mixer and stirred slowly until there is no dry powder, then the rapid stirring is started.

3. The dough is stirred to 80% and the dark mask is pulled out, and the mask shows irregular stripes.

4. The dough is smashed out of the light surface, kneaded and placed in a grill with hand powder, placed in a stirring box for the first stirring at a temperature of 30 ° C and a relative humidity of 80% for about 20 minutes, the volume is about 1.2 times larger than the original dough.

Steps 5 to 8

5. When the first stirring is complete, the dough is sliced and weighed, divided into 100 g of dough.

6. The sliced dough is rounded, placed in a toaster and left at room temperature for about 15 minutes.

7. The loose dough is flattened to expel the gas, and the dough is rolled three to four times into a cylindrical shape.

8. Press the dough with both hands and rub it into a stick about 18 cm long.

Steps 9 to 12

9. The top of one end of the stick is flattened with the palm of the hand to better connect to the other end.

10. Lift the stick with both hands, twist it gently into a circle, and then glue the two ends of the interface together into a circle shape.

11. The pan is placed in the stirring box and stirred a second time at a temperature of 30 ° C, relative humidity of 85%, stirring for about 20 minutes, the volume is about 1.2 times larger than the original dough.

12. The dough is placed in malt sugar water at about 90 ° C, both sides are heated for 5 seconds, the baking tray is removed and then baked in the oven, above 220 ° C to 200 ° C, baking for about 20 minutes.

13.