Ingredients for Fermented Chrysanthemum Bagels: Whole wheat flour 600g, Fermented rice wine 200g, Chrysanthemum flowers 30g, Yeast powder 6g, Salt 5g, Water 200g (adjust according to the consistency of the fermented rice wine).
Method for making Fermented Chrysanthemum Bagels: Step 1: Place all ingredients into the bread machine and start the dough mixing cycle. The amount of water depends on the consistency of the fermented rice wine. If it’s thinner, you can add less water.
Step 2: Remove the dough from the bread machine and let it rise for 30 minutes.
Step 3: Divide the dough into 10 portions.
Step 4: Round the dough and let it rest for 10 minutes.
Step 5: Roll the dough into a pancake about 20 cm long.
Step 6: Roll up from one end and pinch the seam to seal.
Step 7: Ensure all seams are sealed.
Step 8: Use a rolling pin to flatten one end.
Step 9: Wrap the other end with the flattened side and shape it. Place some small pieces of paper on the baking tray and put the bagel dough on top for easy handling when boiling.
Step 10: Ferment at room temperature around 28 degrees for one hour until the dough doubles in size.
Step 11: Boil water and white sugar in a pot.
Step 12: Adjust to low heat and pour the fermented dough into the pot, boiling each side for 30 seconds.
Step 13: The boiled dough may look a bit ugly and wrinkled.
Step 14: Preheat the oven to 200 degrees on top and 180-190 degrees on the bottom. Bake the dough for 20-25 minutes.
Step 15: The fragrant bagels are ready.
Step 16: The fermented rice wine naturally sweetens the bagels, making them quite pleasant to eat.
Step 17: Can’t resist cutting one open to taste it immediately.
Cooking tips for Fermented Chrysanthemum Bagels: Good cooking always involves techniques. Each of my dishes has a little trick. You can search for ‘desserts’ to directly view my recipes!
