Put the other materials in addition to the butter into the bread machine, open the kneading process, add butter after the end, open a kneading process again, and knead the dough to the expansion stage.
The kneaded dough was divided into 6 portions and the plastic wrap was allowed to relax for 20 minutes.
Knead the dough into the shape above.
Roll from top to bottom, and each roll should be pinched.
Pinch and close the mouth.
The kneaded cylindrical dough is long, and one end is flattened with a rolling pin.
Roll into a circle, close the mouth tightly, and close the mouth. Cut 5 sheets of slightly larger oil paper and put the shaped shellfish on the oil paper.
Put a bowl of boiling water in the oven, put the bagels into the oven for 25 minutes, do not cover the plastic wrap or wet cloth, so that the bagels better maintain a certain humidity.
When the fermentation is good, the sugar water can be boiled. At the same time, the oven can be preheated to 200 degrees. After the sugar water is boiled, it is transferred to the minimum fire. The paper is mixed into the pot with the paper, so that the shell fruit is not easily deformed and the oil paper can be taken out immediately. Turn over 30 seconds and cook for another 30 seconds.
After cooking, use a colander to pick up, drain the paper, and drain the water.
After all the cooking, the oven is almost preheated, put it into the oven immediately, and fire it at 180 degrees for 180 degrees, 18-20 minutes. Pay attention to the coloring. If you like it, you can stamp the tin foil in time.
Open to eat ~