Materials (6 bagels):

Dough: 300g high-gluten flour, 60g old flour, water 175g, 9g fresh yeast, sugar 10g and 4g salt.

Stuffing: minced beef, mustard tuber and onion.

Water for boiling shellfish:

Water1000g (without sugar)

Steps:

1. Knead minced beef with starch, fry it in an oil pan until it is raw, add chopped green onion and shredded mustard, and add a little salt to taste.

2. Put all the dough materials into the chef's machine and beat them into a thick and even film.

3. Divide into 6 rounds and relax for 20 minutes at room temperature.

4. Roll the loose dough into a rectangle, turn it over, put the stuffing on it and roll it up.

5. Put a small piece of silicone oil paper under the shell fruit and put it into the fermentation box for the second time. (34℃ for 30 minutes)

6. Take out the fermented shellfish and start cooking them. Boil 1000 ml of water in the pot, turn on a small fire, keep the water slightly boiling, add shellfish, cook each side for 30s, and then take it out.

7, into the oven, get angry 235, get angry 200. Steam for 5 seconds. Will be completed in 15 minutes.