Matcha orange peel/honey bean cheese bagel small fresh sweet oven

A bagel that is suitable for summer and has a very fresh taste, it is pleasing to the eye when it looks green, and the taste is refreshing and not greasy, the sweet and sour orange peel and soft and glutinous honey beans enrich the taste of the cheese, and of course it can also be replaced with other candied dried fruits. !️ The secret to keeping matcha green is water and low temperature~ The recipe can make 6 bagels. Tools: Changdi Little Gluttonous Cat Plus Multifunctional Air Fryer Oven Changdi Fermentation Kitchen Machine

Ingredients

?DoughIngredients

Highflour 300 g

Matchapowder 10 g

Sugar 10 g

Salt 5 g

Water 170 g

Freshyeast 4.5 g

Honey 8 g

Butter 8 g

?Stuffed

Creamcheese 20 g/piece

Pickledorangepeel 10 g/piece

Honeyredbean 10 g/piece

Cooking Instructions

Put all the dough ingredients into the mixing bucket of the kitchen machine and knead until the elastic membrane can be pulled out.
The weather is getting hotter and hotter, and the ice pack of the kitchen machine needs to be used to control the temperature of the noodles.
Divide the beaten dough into 6 equal portions, about 86 grams each, cover with plastic wrap and refrigerate for 30 minutes.
ï¸ Cream cheese softened in warm water, smooth and placed in piping bag for later use. (Sweet can be sweetened, the personal taste is light and the honey beans and orange peel are already sweet.) ï¼‰
The loose dough is flattened and rolled out with the smooth side up.
Flip thinly on one end and squeeze cream cheese on the other end and top with honey peas/orange peel.
Honey bean cheese filling.
Roll up and pinch the closure tightly, rubbing it slightly with the connector facing up.
Flatten one end and wrap it into the other.
Tighten the mouth and place a piece of baking paper into a baking sheet.
Ferment at 33 degrees Celsius and 80% humidity to 1.5 times the size.
Boil water until there are small bubbles on the side of the pot (using water can better maintain the color of the bagels), about 90 degrees, put in the shells and cook for 30 seconds on each side, then drain and remove.
Bake in 200/220 degrees for 20 minutes, then move to the drying net immediately after baking. Cool thoroughly and store it in a sealed manner, and freeze it at room temperature for 3 days for one month.