Exaggerated pistachio sauce cheese bagels ❗️

I've always wanted to try pistachio jam, this time I bought a little bagel, in addition to adding it to the dough, it is also paired with cream cheese as a filling, and the finished product has been praised by the guests. ❗

Ingredients

Breadbody

Glutenflour 500 g

Pistachiojam 65 g

Castersugar 10 g

Honey 10 g

Salt 6 g

Icedmilk 340 g

Freshyeast 12 g

Butter 10 g

Filling

Creamcheese 200 g

Castersugar 20 g

Pistachiojam 30 g

Puffpastryonthesurface

Butter 22 g

castersugar 22 g

almondflour 10 g

cakeflour 40 g

Cooking Instructions

Prepare the filling: cream cheese softened at room temperature, stir smooth, add caster sugar.
Add the pistachio jam and stir well
Put it in a piping bag and set aside
Prepare the puff pastry: cut the butter into small pieces, add caster sugar, then add the sifted almond flour and cake flour, knead it into small pieces by hand and refrigerate. It can also be prepared in advance and stored in the freezer.
To make the bread body: Mix the ingredients except the butter and put it in the kitchen machine, stir it into a dough on 2-3 speed, and then speed up to 6 to make noodles.
Beat until the dough has some malleability, add the butter and mix on low speed for 1-2 minutes. Turn 5-6 gears and continue to make noodles to the expansion stage, which can pull out the coarse film. (Because I don't like to eat too hard bagels, I still hit the film stage)
Take out the beaten dough, make a smooth dough, cover with plastic wrap and relax for 5 minutes.
After relaxing, divide the dough into 13 equal parts, about 73 grams each, press and exhaust to roll round, continue to cover with plastic wrap and relax for 10 minutes.
Take a loose dough, flatten it and roll it out into a cow's tongue shape, about 20 cm in length.
After turning over, lay horizontally on the kneading mat and squeeze in a strip of cheese sauce, leaving both ends empty.
Roll up from top to bottom and tighten the mouth.
Flatten one end and roll it out wide and thin
Butt the two ends, wrap the dough at the other end of the flattening, and pinch the closure tightly to shape. Then place on small oiled paper.
The dough is left to ferment at a temperature of 33Â°C and a humidity of about 80% for 20 minutes.
Before the end of fermentation, put half a pot of water to boil, then reduce the heat.
Put the fermented bagels in the sugar water, cook for 20-30 seconds on each side, then turn over, cook for another 20-30 seconds, then remove and drain on a baking sheet, and sprinkle the surface with puff pastry.
Bake all the bagels in the preheated oven at 180 degrees for 16-17 minutes (put them on the middle layer at 200 degrees on the upper and lower heat mode, and fine-tune them according to your oven conditions)
After baking, transfer to the grid rack as soon as possible to cool.