Soup bagels

Overview

This bagel is fried and uses glutinous rice flour to make the soup. It has a special texture, is not greasy, and is very delicious.

Make the soup: add 30 grams of glutinous rice flour and 100 grams of water, mix well, cook over low heat and stir to form a paste. Turn off the heat.
Let cool, cover and refrigerate for about an hour.
Weigh out all the ingredients you need.
After an hour, mix all the ingredients for Tangzhong-glutinous rice paste and the main dough. Do not add butter (butter is not included in the main dough).
Use a dough mixer to knead into a smooth dough.
Add the softened butter and continue mixing.
Knead until it forms a stretchable dough.
Put it into the greenhouse for the first fermentation. to 2-2.5 times larger. (Remember the first fermentation time)
After the dough has risen, roll it into a thin piece of about one centimeter. (Put some dry flour to prevent sticking)
Use the bagel mold to press out one by one.
Put it into the greenhouse for the second fermentation. This fermentation time will be doubled compared to the first fermentation time.
Put oil in the pot, (you can put more oil, it will not be easy to fry, and you don’t actually need much) 70% hot oil and fry in the pot over low heat, then fry the other side to get color.
This is what it looks like when it explodes in reverse.
The fried bagels should be placed on absorbent paper and allowed to cool.
What a cute bagel. I didn’t put any icing on it. It’s so delicious. The soup made with glutinous rice flour tastes soft and chewy. I have made this bagel many times, so friends who like it can make it boldly.