1. Mix high-gluten flour, water, yeast, salt and sugar to form a dough. Divide it into 6 equal parts, roll them out into long strips with rolling pins, and then roll them up.
2. After rolling into a round strip, flatten the edges of both ends with a rolling pin, then fold the two ends of the dough to form a circle, and let it rise at room temperature for about 50 minutes.
3. Mix 80g of sugar and 800c.c. of water to make sugar water. Blanch the fermented bagels face down for about 10 seconds.
4. Then, brush the surface of the bagels with egg white to enhance the baked color, and bake in the oven at 220 degrees Celsius for 15 minutes to complete.
5. Mix fresh cream cheese with chopped walnuts, raisins, and strawberry jam,
Finish the spread.
The spread can be stored in the freezer for about a month, just defrost before use.
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Recommended Use
