This summer's must-eat popular bread - thick sauce bagels

Cooking Instructions

1. First, let's make a chocolate-flavored bagel and add ingredients other than butter to the chef's machine

   

2. Stir out a thick film state

   

3. Add the butter

   

4. Continue to stir out the film, stir and ferment at 30 degrees for 40 minutes

   

5. The leavened dough is pat and vented, cut into 80 grams each, knead and relax for 20 minutes

   

6. Roll out the loose dough face up

   

7. Then turn it over and roll it up

   

8. Cut a small hole in the dough with the interface facing up and flatten it with your fingers

   

9. Wrap the other end in and pinch it tightly

   

10. After everything is done, ferment at 32 degrees for 40 minutes until it is about 1.5 times the size

    

11. Prepare a pot of water and bring to a slight boil, add the bagel and cook for 20 seconds on each side

    

12. Preheat the oven to 200 on top and 180 on bottom and bake for 15-18 minutes

    

13. Soften the cream cheese at room temperature, add pistachio jam and sugar and stir until smooth

    

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15. Mixing the caramel sauce with the cream cheese is the caramel cream cheese spread

    

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17. Stir the cream cheese smoothly, add acai powder and melted chocolate and mix well to create a white cheese sauce

    

18. When done, put it in a piping bag for later use

    

19. Let the bagels cool and cut them in half in half and squeeze the cheese sauce on them

    

20. Cover the top half of the bagel back, wrap it in plastic wrap and cut it in half and sprinkle it with garnish

    

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