Plain shellfish
Step 1 . Mix and knead all materials except butter until the dough is smooth. If you open the dough and check the state of the film, it is almost in the expansion stage (the film is thick and tough, and if you puncture the hole, the edge is unsmooth serrated). Then add butter and knead it evenly;
Step 2 . Divide into 6 parts, round, cover the surface with fresh-keeping film and wake up for 15 minutes; Shaping, take a small dough and roll it out;
Step 3 . Roll up the long side and press out a groove with your fingers at one end;
Step 4 . Wrap the other end with the groove end, pinch it tightly at the bottom interface, that is, complete one green body, complete six green bodies in turn, put it on the cut oil paper, and ferment at room temperature (about 26 ℃) for 25 minutes;
Step 5 . Water 1000ml, add 50g white granulated sugar, boil over high fire, turn to medium fire and keep half open; Put in the green bagel dough, cook each side for 20-30 seconds, and then immediately remove it;
Step 6 . Put it into a preheated oven with 200 degrees, bake the middle and upper layers for 14 minutes, and then turn it to 175 degrees for 6 minutes (usually put the middle and lower layers at 200 degrees for the whole process, so I didn't put the oven on fire, so put the middle and upper layers, and cool down halfway to avoid too deep coloring).
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