Bagels

Overview

It's actually bagels. There is a bagel mold that is used to cut the dough into rings. Teacher Meng’s bagel is made by poking a hole in the center with your hands and then pulling out the ring shape. But this Japanese master rolled the dough into long strips and then circled them into rings. The method of joining is also very unique: flatten one end and wrap the other end. After baking, the bagel has a connecting line. The bread description is very detailed. However, there are also some mistakes that make people a little confused. The basic fermentation time stated above the picture is 90 minutes, but in the step text, it is 30 minutes. A full hour was compressed. Is it one and a half hours or half an hour? This is not easy to judge. Looking through the previous breads and comparing the dough rising conditions in the pictures, the judgment time is half an hour. Looking further back, in the various variations of bagels, all the step texts and process outlines clearly state that the basic fermentation time is 30 minutes. It seems that the judgment is correct, only actual combat remains. The dough does not require post-oiling, which is quite easy, and the shaping does not seem to be difficult, but the blanching time is a bit annoying. The first one is to strictly follow the instructions and iron each side for 30 seconds. Will the surface become wrinkled because it has been overheated? Later, shorten the time and iron each side for 10 to 15 seconds. I wonder which one will have a better appearance? But there seems to be no difference after baking. . .

Tags

• baking
• bread
• butter
• high gluten flour
• rye flour
• white sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all ingredients into bread pan

   

3. 3 Use the dough program to mix for 30 minutes

   

4. 4 into a dough that can pull out a thin film

   

5. 5 Put it in a bowl, 28-30 degrees, ferment for about 30 minutes, the dough will grow

   

6. 6 Divide into 3 equal parts

   

7. 7 Press flat

   

8. 8 Roll out into a rectangular shape

   

9. 9 Fold it in three and press the joint firmly

   

10. 10 Fold it in half and press the joint firmly

    

11. 11 Knead into strips about 25cm long

    

12. 12 Flatten one end

    

13. 13 Fold the other end on top

    

14. 14 Wrap, pinch the interface

    

15. 15 Turn over, place on baking sheet, and ferment at 35 degrees for about 30 minutes

    

16. 16 Blanch both sides in slightly boiling water for 15-30 seconds, remove and drain

    

17. 17 Place on a baking sheet, place in the oven, bake at 200 degrees for about 15 minutes,

    

18. 18 Golden on the surface, out of the oven