I've made a lot of breads,
and bagels are the only one I've never failed to make.
Today I'm going to share a
few key points about ingredients and shaping.
Let's look at three kinds of flour first.
This is high-gluten flour,
which is the main ingredient of
bread and is irreplaceable.
This is whole wheat flour,
which contains a lot of wheat bran,
which can increase the wheat flavor of bread,
but too much wheat bran is easy to cut gluten,
so the content of whole wheat flour in flour
is not recommended to exceed 30%.
This is low-gluten flour
which is usually used in once-fermented bread
Its function is to make the bread more uniform
To make bagels, I like the taste and flavor of them together.
The specific ratio is shown in the recipe table at the end of the video. However,
bagels are very inclusive.
Low-gluten flour and whole wheat flour,
if not, you can use the same amount of high-gluten flour instead of yeast.
It is recommended to buy this small package of 5 grams of high-sugar resistant yeast.
The recipe is 500 grams of flour,
which is just a bag of yeast.
Next is the first point of success or failure of bread.
Dough temperature Bagel
dough is a low water dough,
which is easy to heat up during kneading,
so liquid ice milk sugar has
been reduced in my recipe,
and it is not recommended to reduce its dosage.
Finally, butter and salt.
Knead all the ingredients you just saw
together.
There is not much butter in the recipe
so add it to the bucket with the other ingredients Knead
Knead it into a ball at a low speed
and then knead it at a high speed until the thick film is pulled out
If you knead it by hand, you can knead it until it is smooth.
My previous videos were all kneaded by hand
and you can turn forward for reference
In the past year
fewer bread videos have been shared because of the inconvenience of arm exertion
Recently I am trying all kinds of chef machine,
this is the first chef machine in my video,
it is relatively stable, the speed of the film is about 10 minutes,
to this state is OK.
Divide into 12 equal portions, about 73 grams each.
Fold in the corners first
then round them quickly
Seal and let stand for 10 minutes to let the gluten relax.
Press the dough first and then
roll it into a rectangle.
Don't roll it too hard to
avoid breaking the gluten.
Note that if the dough keeps retracting
it means that there is not enough time to rest
Turn it over and roll the bottom thin
There are two ways to roll
one is to roll while pressing with the fingers of two hands
This method is more suitable for bagels without filling.
The other is to press and roll with the palm of the hand.
This method is suitable for bagels with filling.
Either way
finally pinch the closing part tightly and rub it into a long strip
With the closure facing up
roll one side thin
Fold on one side,
Squeeze
For bagels with filling, there are two ways to spread the filling,
one is to leave the upper and lower edges,
the filling is spread in the middle,
and the finished product is that the filling is scattered around,
the other is that the top edges are concentrated together,
and the finished product is like this,
which is more suitable for chocolate filling or cheese filling.
To avoid a hollow center
bagels with fillings are recommended to be rolled with the palm of your hand
My oven has more space
so I do more each time
and it's no problem to ferment two plates at the same time
When fermenting, put a cup of boiling water to increase humidity.
I use the oven's own fermentation function,
and I just need to adjust the
time for 30 minutes.
For the fermentation time, let's prepare the sugar water.
The ratio of sugar to water is 20:1,
that is, put 50 grams of granulated sugar in 1000 grams of water.
If you do less, you can reduce the amount of sugar.
Boil the water to a slightly boiling state.
Take the fermented bagels directly with your hands
They won't stick
Cook the front side first and then the back side for 30 seconds
When you take them out
the bottom is still on the baking tray
If you put them in and they don't float
it means that the fermentation time is too short
Wipe off the water and continue to ferment
Because the yeast on the surface will be destroyed in the process of cooking
it doesn't matter if there are slight wrinkles on the surface of the bagels
The yeast inside makes it puff up as it bakes.
Before topping
you preheat the oven to 210 degrees on the top and 190 degrees on the bottom
Bake in
the middle for about 16 minutes.
In the middle of the time
take out the baking tray and exchange it inside and outside
so that the color of the baking is more uniform
In the last three minutes, you look at the color,
the color is enough to cover the tin foil,
the color is not enough to turn on the hot air to heat it.
If there is no hot air function
then you can increase the baking time
Just out of the oven, the surface is crisp and the inside is soft.
So break open to eat,
do not add any filling, but also very delicious.
After cooling, gradually soften,
look at the cut surface and internal
structure is very uniform,
it tastes soft and tough,
you can also cut, add your favorite ingredients,
make bagel sandwiches to eat.
Bagel is a very simple bread to make
it only needs one fermentation
the relaxation and shaping of the dough in place
can get this uniform internal structure
I'm Xiaomin
If you like my video
please give me a like and forward it
See you next time