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Christmas Reindeer Bagels

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Notes

Ingredients:
  • Salt: 3g
  • Butter: 20g
  • Maltose: 20g
  • Granulated Sugar: 40g (20g for dough, 20g for boiling)
  • Bread Flour: 560g
  • Dry Yeast: 6g
  • Water: 300g for dough, 1000g for boiling
  • Pork Floss: As needed
  • Red Velvet Liquid: As needed
  • Biscuit Sticks and Chocolate Candies for decoration
Instructions:
  1. Mix bread dough ingredients in a mixer until a rough membrane forms.
  2. Divide into 12 equal parts, roll into balls and rest for 15 minutes.
  3. Roll each dough ball into an elongated oval shape.
  4. Spread a suitable amount of pork floss on each, then roll from top to bottom.
  5. Pinch to seal the end, flatten one end and tuck into the other.
  6. Let the bagels rise in a fermentation box until they are 1.8 times their original size.
  7. Boil 1000g of water with 50g of sugar, and cook each bagel for 30 seconds on each side.
  8. After boiling, bake in a preheated oven at 190°C using convection mode for about 16 minutes.
  9. Decorate with biscuit sticks and chocolate candies to create the reindeer look.
Nutrition:
  • Calories: Varies based on size and toppings
  • Carbohydrates: High (mainly from flour and sugars)
  • Protein: Moderate (from bread flour and pork floss)
  • Fats: Low to Moderate (from butter)