High gluten flour
low gluten flour
tong sui (sweet soup)
2000 water with 100g honey|
Little America’s version of cranberry bagels
Combine all ingredients except cranberries in main pan for 30 seconds, speed 3.
Knead in kneading mode for 3 minutes, then add the cranberries and knead for 1 minute.
Remove the kneaded dough from the pan.
Round the dough, cover with plastic wrap and let rise for 20 minutes.
Divide the dough into 10 equal portions, round up again, cover with plastic wrap and ferment for 40 minutes.
Roll out the dough into an oval shape by patting with a hollow palm.
Roll it up and sprinkle with flour.
Flatten one end, wrap the other end and form a circle.
Ferment for 50 minutes at 30 degrees Celsius in an airtight, warm environment.
Preheat the oven to 200 degrees, while boiling a pot of sugar water, add 100g of honey or some sugar, bubble and turn the heat to low, add the bagels, soak for about 15 seconds on each side, drain.
Place on a baking tray and sprinkle with chia seeds, or almonds, sesame seeds, etc., to your liking.
Bake at 200 degrees for 18 minutes.
The bagels are done, the texture is Q-bouncy and chewy, I like this texture.
You can also cut the bagel crosswise, sandwich tuna or jam, etc., make bagel sandwich Oh.