Ingredient A:
Flour (For making small decorative pieces, regular flour is sufficient; high-gluten flour is not necessary. The type used for making steamed buns or mantou at home will work.) – 100 grams
Yeast – 2 grams
Salt – 1 gram
Water – 55 grams
Sugar
2 grams
Freeze for about 15 minutes. Remove from the freezer and dip in lye solution for 30 seconds on each side. Then proceed to the oven for shaping. Refer to the shaping video provided later. Preheat the oven with the top heat at 230°C and the bottom heat at 200°C. Bake for about 8 minutes, depending on your oven’s characteristics. After baking, spray a layer of water on the surface using any small spray bottle. This will give the bread a glossy appearance. Allow the bread to cool and air-dry in a ventilated area until it becomes very hard and firm, then proceed with assembly. Once dried, it is best to apply a layer of gloss oil. After the gloss oil has dried, use instant adhesive to attach the magnet. Choose the magnet size based on the size of your finished bread product. In this case, 10mm or 8mm magnets are used. Larger magnets provide a stronger hold. For the horn-shaped bread, a few shaping videos are randomly provided. Apply a small amount of water to the seams to bond them together.
Bagel rings, this is the first of two. When baking, score the surface as desired according to personal preference. Final product presentation: ensure it is thoroughly air-dried before brushing with oil.
