Bago is the staple food bread of the Jews. Don't look at the surface flat, chewy, and trapped, and immediately add a lot of points. The formula is simple. Low in fat and low in calories, it is a very healthy bread. Very popular in the United States~
Put the dough ingredients other than butter together, and after the expansion stage, add the butter to the full stage. The kneaded dough was evenly divided into 6 pieces, and it was slackened for 7 minutes. The loose dough is conical.
Turn into an oval shape and turn over one side, fold to the middle 1/3, both sides are, then fold in half, press the joint with the palm of the hand.
It is 23 cm long and is flattened with a rolling pin.
The other one is wrapped in the flattened dough and closed. Place the dough on a baking tray with a cloth and perform the final fermentation in a warm, humid place. About 30 minutes.
Start brewing the sugar water when the fermentation is good, put the sugar and water together and boil, then cook over low heat. Put the fermented dough in the syrup and cook it on both sides. Cook for 30 seconds and remove. It is better to use a large shovel spoon. It is best not to pick it with chopsticks. Remove the boiled bagels, drain the water, and sesame seeds can be sprinkled with sesame seeds.
Immediately put in the middle layer of the oven preheated to 200 degrees and bake for 20 minutes. In the middle of these distances, the bagels will expand.
Tough, full of strawberry cheese, milkshake, beef, bacon, and a variety of sandwiches. Very tasty.
This is what I learned with my free sister. I changed the bottom slightly, I like milky incense, so with milk, the shelle dough has a relatively low water content. It is difficult to put the noodles in hand. I am a bread machine. The bagels are firm, don’t because the dough is not Ok, add too much water.