2. American hickory, baked in the oven 150 degrees for 5 minutes and cooked. The temperature is adjusted according to your own oven.

3. Pour the flour, sugar, salt, whole egg and water into the mixing tank, stir slowly for two minutes (refer to the manual kneading fermentation step), and let stand for 30 minutes to build a mesh structure.

4. Add yeast and stir slowly for 2 minutes. Stir quickly for another 5 minutes.

Add butter and stir quickly and slowly for 2 minutes. Stir quickly for another 6 minutes until the dough becomes gluten.

Add raisins and pecans to the dough and stir for two minutes continuously to make the dough fully mixed with raisins and pecans.

When the temperature of the stirred dough does not exceed 26 degrees, the dough is fermented for the first time.

The dough is basically fermented for 30 minutes for the first time.

Divide the dough, each piece 100g, which can be divided into 9 pieces. It doesn't matter if there is one more g or one less g. Knead the separated dough into a circle and let it stand for 65438 00 minutes for intermediate fermentation.

Press the dough flat with the palm of your hand, roll it from top to bottom with a rolling pin, and roll it thinner at the same time.

Turn the dough upside down and roll it into strips from top to bottom, pinch the joints and roll out one side of the dough.

Hold the rolled bread on the other side, make it round, turn it over, with the joint down and the smooth side down.

Put a hickory nut on each shell embryo and press it tightly. Finally, ferment for 60 minutes.

Put 1500g water in the pot, then add 75 g brown sugar, heat over high fire, turn the water to medium heat after boiling, add bagel dough, blanch for 30 seconds, turn over and blanch for 30 seconds.

Take out the scalded shellfish, drain the water, put them in the oven, fire at 230 degrees for 195 minutes, and bake for 18 minutes.