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1
Put the * ingredients in the bread maker case.
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2
Put the yeast in the specified compartment and turn on the bread maker until the first rising.
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3
Take out the dough and weigh.
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4
It's convenient if you have a calculator in your kitchen drawer.
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5
Lightly pound out the gas and divide the dough into 6 portions.
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6
Gently form into balls.
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7
Place on parchment paper with the seam side down.
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8
Cover with a tightly wrung out towel and let rest for 15 minutes.
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9
Place them with the seam side down and use your hands to push out the gas as you stretch out the dough into circular or oblong shapes.
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10
If it's too sticky, dust with some flour.
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11
Roll up the dough starting from the side closest you.
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12
Close off both ends tightly by pushing with your fingers.
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13
Roll them around to blend in the seam.
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14
Place with the seam side facing you and use the palm of your hand to push down one side.
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15
Gather it up with your four fingers as if wrapping the pushed side, and press together.
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16
Cut a sheet of parchment paper into 6 sections and place on a baking tray.
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17
Place the dough on the paper.
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18
Place the entire tray into a plastic bag and let it rise a second time.
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19
Spread out the bag so that the dough won't stick.
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20
Boil the ingredients and then lower the heat to low.
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21
Boil each side of the dough for 20 seconds.
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22
Use a skimmer or similar and a pair of long chopsticks to flip them over.
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23
I boil them with the parchment paper, but you don't have to.
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24
Thoroughly drain off the water (this is really important), and place on a baking tray.
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25
It's okay if they're slightly wrinkly.
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26
Bake for 12-13 minutes at 190C.
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27
Remove the parchment paper as soon as they have finished baking, and place on a cooling rack.
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28
Once they have cooled, they're finished.
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29
Cut them in half and lightly toast.
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30
The crispness makes them even better!
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31
First try them with just butter (margarine) to really taste the texture and flavor.
