Simple version of bagels
Overview
I have been working on it for a long time, and I have collected at least a dozen bagel recipes, including original flavor and ones with various dried fruits, which are almost confusing to me 😂 So, I decided that simplicity is the best, it is easy to use, and it also gives me a sense of accomplishment. I saw this recipe from two big names on Weibo. I took it as a reference from Chiaki Fujita. Thanks for sharing. I also tried the Taiwanese teacher’s recipe, which used fresh yeast as the ingredients, but it was too slow and took a long time to ferment. You can also change it to ordinary low-sugar tolerant yeast. I don’t know why it always had pitfalls, so I gave up decisively. Note: ‼ ️Be sure to be vigilant, this is all what I throw out in pots and pots🤣🤣🤣 1/Strictly keep track of the time and use your mobile phone to check the clock. Awakeness is the key to success. 2/If you have this mold, you must also have the step of rolling it. Otherwise, it will be bumpy when it comes out. I have obsessive-compulsive disorder and will go crazy. Roll it slowly, the more you dry it, the faster it will be. 3/ I have never used sugar water. The malt extract I used is sold by Jack Ma. The ratio of sugar to water is based on other people’s recommendations.
Tags
Ingredients
Steps
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500g high powder, I used 350g Showa Neon, 150g Roman Legion. Since I bought two books from Taiwanese teachers, the quality of my flour has skyrocketed 😂 Except for salt, butter, and kneading. Then, add salt, butter, and make a small film. The room temperature is now about 26-27 degrees.
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I used bagel molds, so I divided them into 70g pieces. Just make 100 grams each yourself. Be sure to strive for a round shape and a smooth surface. Wake up for 15 minutes.
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Roll out into an oval shape.
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Roll it from top to bottom, pressing the edges tightly.
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After rolling, pinch the edges to prevent them from stretching when rising.
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Flatten one end, sharpen the other end, wrap it up to form a round shape, and pinch the seams at the bottom.
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Put it on the mold. If you don’t have a mold, cut baking paper into squares (larger than bagels) and place them underneath, one at a time, for easy access when cooking.
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Let rise for 25 minutes. The room temperature is now about 26-27 degrees.
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Boil 1000g water + 30g malt extract.
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Bring to a boil and reduce the heat to a steady state where there are small bubbles at the edge of the pot. Don't overheat. Add the bagels and cook for 20-30 seconds on each side.
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Control dry moisture. There will be small pits on the surface, which is normal
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Oven at 200 degrees, middle rack. About 20 minutes.
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The surface will expand and the small pits will disappear.
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My oven has a weak fire, so I don’t need to cover it with tin foil. If you think the color is too much, add tin foil.
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Out of the oven.
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The condition is not bad
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It can be stored for 3⃣️days without any problem, it has less sugar and less oil.
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This is the first one I made, I’ll keep it for everyone to see, it’s a bunch of pockmarks, ho ho ho. I found the reason. One was that the dough was not kneaded properly and the dough was not in a complete state. Second, when rolling, I sprinkled too much hand powder. Third, when cooking, the fire is too high.
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You can use anything with the original bagels, feel free to use them.
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It looked okay, but it was old and full of wrinkles. Haha, I tried it again later and paid attention to the 3⃣️ issues just mentioned. It was much better.
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Once the problem is solved, it becomes beautiful.
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A tight organization is the right thing to do.
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Beautiful one.
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I made this later and it was basically perfect. I got obsessive-compulsive and hated myself.
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You can see it even if you zoom in. It's quite beautiful.
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The interface is also much more beautiful, so if you do it more often, and you know what you are doing, the work will be beautiful.
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Beauty
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It's perfect, haha.
