Cranberry Cheese Bagels|I've never seen such beautiful bagels! Super easy for newbies to learn too!

#baking #cake #bread
Pink and tender appearance, crispy outside and soft inside, bite down full of cheese aroma recipe and steps are in the video, where do not understand the small partners can leave a message in the comments section
tips:
1. The amount of butter in the bread body is relatively small, you can put butter at the beginning of the beating.
2. If you like a little lighter pink bagels can adjust the amount of beet powder to 1.5 grams, the video is the amount of 2 grams
3. The bagels are very easy to eventually ferment too much, so be sure to preheat the oven in advance and boil water in advance to ensure that the water can be boiled and sent to the oven immediately after fermentation.
4. novice scallops can be made in the final fermentation, each scallop dough bottom placed a small piece of cut greaseproof paper, easy to pick up to boil water, if the fermentation in place of the dough without greaseproof paper can also be easily picked up, overfermented scallops will collapse with pits
5. In order to prevent coloring, the dough eventually fermented and boiled in water, no need to add sugar, the longer the boiling water, the tougher the surface of the finished bagel, this bagel recommended cooking 10-15 seconds
6. Baking can be covered with tin foil throughout the baking time, I am to shoot video is baked to the fifth minute to cover the tin foil, a little bit of color
7. Each oven temperature difference temperament is different, we adjust their own, the video is used in the Bertram 5400 oven reference temperature of 200 degrees.
8. Cheese filling is very classic, can be used in other bread making
If you do not understand anything or find subtitles or introduction problems, welcome to leave a message in the comments section, thank you like, welcome to subscribe to bit.ly/3VNnyrI
Cranberry Cheese Bagels|I've never seen such beautiful bagels! Super easy for newbies to learn too! [Hu Yangye

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真美，明天來試試

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請問隔天沒有回烤，湯圓皮的部分會變硬？