Milk Tea Bagel - flour

Method

• In a microwave safe bowl, add the tea leaves (taken out of the bags) and milk.
• Microwave until at about body temperature.
• Pour all the batter ingredients and the milk tea mixture into the bread maker.
• Start with the dough making process, which should last about 15 minutes.
• Take out the dough, divide into 5 pieces (about 100 g per piece) and roll them up.
• Cover with a dampened paper towel and let rest for 10 minutes.
• Place the seam faced up and spread it out into a circle of about 12 cm in diameter.
• Fold it in to about the middle and press down lightly around the rim.
• Roll it up away from your body, and fold in lightly from the rim.
• Roll it out with your hands, and push down the one end once it's about 18 cm long.
• Create a circle, and tightly close the ends by wrapping one end with the other.
• Let it rise for about 20 minutes.
• Prepare the kettle boiling in the meantime.
• Add all the ingredients in a frying pan and let it boil.
• Once the rising is done, start the preheating at 210C.
• Put the dough into the frying pan from Step 9 and boil 30 seconds for each side.
• Once boiled, place the bagels on a plate lined with paper towel and let them drain a little.
• Place them on a baking pan lined with parchment paper.
• Bake for 20 minutes at 200C and it's done!
• It's best to eat by itself fresh out of the oven.
• Crispy yet chewy, very delicious.