Japanese bagel 

Japanese bagel
[Material] 6 servings
225g strong flour
Soft flour 75g
Sugar 10g
5 g of instant dry yeast
5g of salt
180g of water
60 g of cheese (15 g for wrapping x 2; 15 g for topping x 2)
Red bean paste 30g~Add more if you like
Kinako 15g
15g sugar (for mixing with soybean flour)
・How to make
【table of contents】
00:27 Ingredients and weighing
00:53 Making the dough (mixing with a spatula and kneading)
02:39 Making the dough (Kneading and kneading about 30 times)
03:31 Primary fermentation (fermented at 35°C for about 15 to 20 minutes) about 1.5 times the size
03:55 Finger test
04:03 Degassing and splitting
05:28 Bench time (rest the dough for 15 minutes)
05:36 Molding
09:53 Secondary fermentation (approximately 20-30 minutes fermentation at 35°C) about 1.5 times the size
10:09 Preheating (Start preheating at 220°C for 18 minutes)
10:13 Boil (When bubbles appear on the bottom of the frying pan, boil each side for 30 seconds.)
11:00 Finish (Put cheese on cheese bagel)
11:05 Bake (Bake at 220°C for about 18 to 20 minutes)
11:14 Baked
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