I. Material preparation

200g of high-gluten flour (it can be replaced by Jiaozi flour, and I also use ordinary multifunctional flour), sugar 15g, baking powder 3g, salt 3g, butter 20g, milk 150g (Note: Because the baking powder I use is ordinary Angel yeast, it is not instant and needs to be dissolved with warm water, so the amount of milk can be determined according to the water consumption.

Second, the production process

1. Mix flour with sugar and salt, dissolve baking powder with a little warm water, and add flour.

2. Add milk and stir evenly, and the hardness is slightly less than that of ordinary steamed bread.

3. After kneading into dough, smooth it, add butter and knead it evenly. According to practical experience, this process should be the most difficult in the whole process, because butter will get on the panel and hands, which is out of control at all, but it will be fine if you keep rubbing it for a while.

This process needs to achieve two purposes: first, mix the dough and butter evenly; It is to knead the tendons, that is, to feel the toughness of the dough, which can be stretched into long strips and continuously. )

4. Put the kneaded dough in a warm place for the first fermentation, about 60 minutes. It varies according to the room temperature. I'd rather spend more time if the room temperature is not high. Finally, this effect is achieved. When the finger is inserted, it feels very loose, and the hole left can also be kept in this state.

5. Divide the dough into six parts, squeeze out the air inside and knead it into small dough for intermediate fermentation for about ten minutes.

6. Make six small doughs into six small bagels for secondary fermentation. This process is longer and the volume expansion is more obvious.

7. Bake in the oven at 180 degrees for 25 minutes.