Cinnamon Raisin Bagels

Overview

According to folklore, the bagel was invented in Austria in the 17th century as a tribute to the victorious Polish poplar. The inventor modeled it after the stirrups hanging on the king's saddle. This is a popular bread in Germany and Poland that was later introduced to the United States by Jewish immigrants from Germany and Poland, so we think of it as a Jewish bread. Not only does using starter technology give the bagels a better flavor and texture, it also makes them easier to freeze and defrost than commercially produced bagels because they contain higher levels of natural acids. The premise of this method of operation is to ensure that the fermentation time is longer and the process is slower, which can not only improve the taste but also extend the shelf life. . . . . . You'd never bake a legendary bagel without a long, slow refrigerated fermentation, which allows natural enzymes (and those in the malt) to release the flavors in the starch. ——Another benefit is that it makes bread making less time-consuming: make the starter one day, make the dough the next, and bake the day after that. You don't have to spend a lot of time guarding it. The dough used to make bagels is probably the hardest dough in the bread kingdom. Typically, most doughs contain 55%-65% liquid by weight of flour. However, the liquid in the dough used to make bagels usually only accounts for 50%-57% of the weight of the flour. This hardness allows the dough to withstand boiling without collapsing or deforming. ——The water used for steamed buns seems to be in this ratio, which means that bagel dough should also be used to make steamed buns. However, old noodle steamed buns usually use alkali to neutralize the sour taste in the dough and make the dough fluffier. Bagels, on the other hand, don't have such a texture. There are two kinds of people in the world, those who like their boiled bagels chewy and those who like their steamed bagels soft. I grew up on the East Coast of the United States, where Jews gather, so I naturally thought that the authentic bagel was the boiled bagel with a thicker skin and a firmer texture. It's called a boiled bagel because it's cooked in a pot of boiling alkaline water. Poaching is a controversial technique. Some people insist on adding baking soda, salt, sugar, honey, milk, or a mixture of these to the water when cooking bagels. Some bagel shops use cooking lye, others just plain water. I tried various methods and found that the final result did not depend on what was added to the water, but how long the bagels were cooked in the water. However, I recommend adding a small amount of the widely available baking soda to the water, which will alkalize the water and taste most like commercial lye. Alkaline water will cause the starch on the surface of the dough to gel slightly differently, making the surface of the dough more shiny and more charred during baking. The taste of alkaline water is not very noticeable, and most bagel eaters won't notice it. ——No wonder it needs to be cooked for 1 minute on each side. The other versions I’ve seen before didn’t take more than 30 seconds. I didn’t read the book when cooking, so I took it for granted that the cooking time in the book was 5 minutes, but I thought I had reduced the time and cooked it for 1 minute. The counting of seconds was a little faster, but it was still close to 1 minute. Had to eat very tough bagels. Alkaline water makes the dough darker and looks more appealing. Although I have made original bagels once according to the same method, but when I tried it again, the problem still occurred frequently: I was not used to this ACA oven that I had used less than five times. I was boiling the bagels in water until they were about to come out of the pan. I discovered that although the timer was ticking and the temperature was adjusted to the right position, the function was still in the fermentation position. The cooked bagels had to stay in the baking pan for several minutes to wait for the oven to preheat. The first two times I used it, I felt something was wrong with the oven door - when you open the door, it will open all the way down to the lowest point as long as you don't hold it. After careful inspection this time, I discovered that the door hinge on the right was separated from the spring hook. This discovery made me feel extremely uncomfortable. Although it does not affect the sealing effect of the door and therefore the baking effect, it does make people less interested. After all, the oven is not yet warm. . . . The bagel, which had been in frequent problems, finally became a good fruit. Although it looked ugly and not round enough, the brown-red skin still made people feel that their mood was starting to improve a little. . . . Let’s repair the door another day. . .

Tags

• baking
• children
• old man
• afternoon tea
• high gluten flour
• maltose
• melt butter
• raisins
• baking soda
• cinnamon powder
• dry yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Starter: 95 grams of water, 85 grams of high-gluten flour, 0.5 grams of dry yeast

   

2. 2 Dough: 0.5g dry yeast, 80g high-gluten flour, 0.3g salt, 2.5ml maltose, 1/2 tsp cinnamon powder, 12.5ml fine sugar, 78ml raisins

   

3. 3 Mix the starter ingredients,

   

4. 4 Stir evenly to form a smooth batter and ferment in a warm place.

   

5. 5 The batter has risen,

   

6. 6 Add the dry yeast to the dough and mix well.

   

7. 7 Add flour, cinnamon, sugar, salt, maltose,

   

8. 8 Stir into a dough,

   

9. 9 Put it into the bread machine and start the dough mixing process.

   

10. 10 Stir until the film can be pulled out.

    

11. 11 Take it out and add raisins,

    

12. 12 Knead into a uniform dough.

    

13. 13 Divide into 4 equal parts, cover with plastic wrap and let rest for 20 minutes.

    

14. 14 Roll into oval shape,

    

15. 15 Roll up and arrange into strips about 20 cm long.

    

16. 16 Flatten one end,

    

17. 17 Stack the other end on top.

    

18. 18 Pull up the thin part, wrap it, and pinch it tightly,

    

19. 19 Form the dough into a ring shape.

    

20. 20 Place in baking pan and let rise for 20-40 minutes.

    

21. 21 Take a piece of dough and put it into clean water. If it floats, immediately put it in the refrigerator overnight.

    

22. 22 Alkaline water: 1 tsp baking soda, a large pot of water

    

23. 23 Pour the baking soda into the pot, heat and bring to a boil.

    

24. 24 Cinnamon sugar: 1 tsp cinnamon powder, 4 tsp fine sugar, appropriate amount of melted butter

    

25. 25 Pour the sugar and cinnamon powder into the container,

    

26. 26 Mix well and set aside.

    

27. 27 After the water boils, add the bagel dough and blanch both sides for 1 minute.

    

28. 28 Remove, drain, and place on baking sheet.

    

29. 29 Put in the oven, middle layer, heat up and down at 230 degrees, and bake for about 15 minutes.

    

30. 30 The surface turns golden brown and comes out of the oven.

    

31. 31 While hot, brush with melted butter,

    

32. 32 Put in cinnamon sugar,

    

33. 33 Coat with a layer of cinnamon sugar.