How to make bagels with bean paste

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  1.Prepare the materials, except butter and bean paste, and mix them together into a dough

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  2.Add softened butter and knead the dough for about 20 minutes to promote gluten production

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  3.Until a flexible film can be pulled out

• 4.Knead the dough until the surface is smooth
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  5.Put it into a basin, cover it with a film and ferment it.When it has doubled in size, poke it with your finger and it will not rebound or shrink

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  6.Take out the dough, divide it evenly into four equal parts, roll the bean paste into balls and set aside

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  7.Take a piece of dough, put in the prepared bean paste filling, tighten and pinch firmly, and gently flatten downwards

• 8.Slowly roll into an oval shape, do not use excessive force to prevent the broken bean paste from being exposed

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  9.Use a knife to carefully cut even incisions in the dough

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  10.cut It’s better to roll it up from the side

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  11. Roll it all the way to a long strip, pick up the two ends and move it towards the middle Close

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  12. After rolling them all, space them apart in the middle, ferment them twice, and ferment until doubled Large, take out and brush with egg wash

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  13.Put it into the preheated oven and heat it to 170℃ , lower the heat to 160℃, bake for 20 minutes, cover with tin foil when the color is satisfied