material

Dough: 250g high-gluten flour, 50g old flour, water 140g, 7g fresh yeast, 8g sugar and 4g salt.

Stuffing: 5 sausages, some hot pot bottom materials and some Chili noodles.

Water for boiling shellfish: water1000g, sugar 50g.

Steps:

1. Put all the ingredients into the chef's machine and beat them into thick and uniform films.

2. Divide into 6 rounds and relax at room temperature for 30 minutes.

3, diced sausage, mixed with hot pot bottom material for use.

4. Shape the loose dough. Roll it 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 secondary fermentation (34℃, 40 min).

6. Take out the fermented shellfish and start cooking them. Pour 30-50g of white sugar into a pot 1000ml of water, bring it to a boil, turn on a small fire, keep the water slightly boiling, add bagels, and take them out after boiling for 30s on each side. Dip in Chili noodles.

7, into the oven, oven fire 230, fire 200. Will be completed in 14 minutes.