Carrot Bagels

Overview

Children don’t like to eat carrots, so pureeing them and adding them to bagels is a gift from Taiwanese gourmets to children. I don’t know if I’ve made the best part of this bread, and I hope the kids like it. The traditional poaching method of bagels instantly locks in the moisture, making the bread taste extra moist and elastic. Carrot juice is used instead of water in the recipe, and orange juice and honey are added for flavor. Especially after the dough is baked, it emits a light caramel aroma, which makes the children forget their dislike of carrots and can't help but eat them.

Tags

• baking
• breakfast
• afternoon tea
• carrot puree
• high gluten flour
• homemade yeast
• honey
• olive oil
• white sugar
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Homemade fruit strains: Fry 250 grams of water until boiling, cool to 35 degrees, pour 60 grams of raisins and 5 grams of honey into warm water, stir evenly, put into a sterilized glass bottle, cover with aluminum foil but do not seal, and culture at room temperature at about 30 degrees.

   

2. 2 Shake once a day. In 3-4 days, the raisins will float, with many small bubbles appearing around them, and smell slightly of wine. The fruit culture is ready.

   

3. 3 Mix 200 grams of bacteria with 200 grams of flour and ferment at room temperature for about 4 hours. Add 100 grams of flour and 100 grams of water and mix well. After 4 hours at room temperature, add 100 grams of flour and 100 grams of water and mix well. The homemade yeast is ready. Place it in a sealed container and refrigerate it in the refrigerator for low-temperature fermentation. It will be ready for use in about 2 days. Take 55 grams of homemade yeast for later use.

   

4. 4 Make carrot puree: Chop 160 grams of carrots, squeeze 100 grams of orange juice, and add 20 grams of honey into a food processor to make carrot puree. Take 160 grams and set aside.

   

5. 5 Prepare the main dough ingredients. Pour all the ingredients except yeast powder and flour into a basin, stir evenly, then add flour and yeast powder and mix evenly. Knead it into a smooth dough and pull it out to form a thin film.

   

6. 6 Cover with a damp cloth and let it ferment at room temperature for about 1 hour and 40 minutes or double in size, as shown in the picture. Take out the dough and let it deflate. The total weight is 680 grams. Divide it into 8 equal portions. Each portion is 85 grams and roll it into a round shape. Cover it with a wet cloth and let it rise for 30 minutes.

   

7. 7 Shape the dough: flatten and roll it into an oval, roll it up from the beginning, and then roll it into a long strip. Connect the end of the dough to form a circle, flatten one end with your hands, stick it to the other end, and pinch the joint tightly.

   

8. 8 Cover with a damp cloth and leave to ferment at room temperature for 20-30 minutes. Boil water in a pot and add 50 grams of sugar. After the water boils, reduce the heat to low. Easily put the bagels in. Cook the front side for 30 seconds. Turn over and cook for another 30 seconds. Remove and place on a baking sheet lined with tin foil.

   

9. 9 Preheat the oven, set the upper and lower heat to 180 degrees, put the dough in and bake for 16-18 minutes. I baked it in 2 trays, 4 in one tray.

   

10. 10 Golden color, plump and plump!

    

11. 11 The taste is chewy and has an orange aroma!

    

12. 12 Rich in nutrients and incredibly healthy!