原味贝果 无厨师机也可制作 Sugar-free Bagel Recipe
贝果是我最喜欢的早餐食物。它略有嚼劲的外皮,扎实的内心,经过toast之后酥脆的边缘,搭配上各种口味cream cheese(奶油奶酪), 是我的挚爱。贝果在烤制之前需要用糖水或者碱水煮一下,这一步可以帮助bagel表面上色,还给bagel表皮增加韧性的口感,表皮烫过之后就不会膨胀了,所以bagel会拥有扎实的口感。bagel的面团比较硬,单靠手揉不可能揉出薄膜,我们结合水合法帮助它的面筋形成,减少揉面时间。如果用厨师机,尽量使用最低档位揉,面团很硬会给厨师机的阻力很大。用厨师机的话可以选择揉到抻出比较薄的膜的状态,这样做出的bagel表皮更平滑。不过即便没有揉出薄膜,在口感上差别不会很大,所以没有厨师机做Bagel也完全可以的。
我们先制作海绵酵头,可以提升面团的风味并且减少揉面的时间,最终要的是减少酵母的用量,食谱中500g面粉我们只使用了2g左右的酵母,这样更可以突出面团本身的味道。
Bagel is hands down my favorite breakfast in the entire world. I like it for its chewy skin, dense texture and crunchy edges after toasted. I always have my bagels with cream cheese. Boiling the bagels in sugared or alkaline water before baking helps the bagel to get color in the oven. It also give them a chewy skin and stop them from growing more in the oven which gives them a dense texture. Without a stand mixer, it is hard to get a good gluten development, but bagels are forgivable. Even without a good gluten development, they still taste as good.
Using a sponge allows us to use less yeast. It also helps the gluten development and enhance the flavor.
🔔欢迎订阅我的频道Subscribe to my channel:
http://bit.ly/2GNUdtz
介绍Intro(0:00)
海绵酵头Sponge(0:09)
主面团制作Dough(0:41)
发酵Fermentation(2:20)
排气分割松弛Degas, Diving, Bench Resting(2:36)
预热烤箱Preheat the oven(3:00)
整形Shaping(3:09)
最后发酵Final Proof(4:01)
煮贝果Boil the bagels(4:27)
烘烤Bake(4:57)
出炉晾凉Cool down(5:14)
成品Final Product(5:24)
【用料清单】可制作8个中等大小的bagel
-海绵酵头:
高筋面粉 265g(中筋面粉请用蛋白质含量较高的,10%以上的)
水 280g
速发干酵母 1.5g(1/2 Tsp-小勺)
-主面团:
前面制作的酵头
速发干酵母 1g(1/4 Tsp),准确的说是0.75g,但是量太小,最好拿量勺量
高筋面粉 240g
盐 10g(1.5 Tsp) 国内的精盐会偏咸,可以稍稍减少用量
-可选材料:
糖(选择红糖白糖蜂蜜或大麦糖浆都可以)7g
油(无盐黄油橄榄油都可以)10g
-煮bagel的水
水 1000g左右
糖 40g
-表面装饰
可以在煮好bagel后趁着表面湿粘粘上芝麻,干洋葱碎,罂粟种子等等,可以单放或随意搭配,就得到了不同口味的bagel。
烤制:220°C/425°F烤16分钟左右,时间温度根据自己烤箱调节,一定要提前很久预热烤箱。
【Ingredient List】Makes 8 mid-sized bagels
-Sponge:
Bread Flour 265g(Choose high protein content AP flour if using)
Water 280g
Instant Yeast 1.5g(1/2 Tsp)
-Bread Dough:
The sponge made ahead
Bread flour 240g
Instant Yeast 1g(1/4 Tsp)
Salt 10g(1.5Tsp)
-Optional:
Sugar(brown sugar, white sugar, honey or malt syrup) 7g
Fat(unsalted butter or olive oil) 10g
-Boiling Water:
Water about 1000g
Sugar 40g
-Toppings:
Dip the bagels upside down into some sesame seeds, poppy seeds, minced onions, etc., to make bagels of your favorite flavor.
Bake: 220°C/425°F for about 16 minutes. Make sure to preheat the oven early.
❤️Follow my social media:
Bilibili: 1小点的厨房
Weibo: 1小点的厨房
Instagram: SweetTasteKitchen
Facebook Group: 1小点的厨房https://www.facebook.com/groups/sweettastekitchen/
#bagel #贝果 #原味贝果
Видео 原味贝果 无厨师机也可制作 Sugar-free Bagel Recipe канала 1小点的 Sweet Taste Kitchen
我们先制作海绵酵头,可以提升面团的风味并且减少揉面的时间,最终要的是减少酵母的用量,食谱中500g面粉我们只使用了2g左右的酵母,这样更可以突出面团本身的味道。
Bagel is hands down my favorite breakfast in the entire world. I like it for its chewy skin, dense texture and crunchy edges after toasted. I always have my bagels with cream cheese. Boiling the bagels in sugared or alkaline water before baking helps the bagel to get color in the oven. It also give them a chewy skin and stop them from growing more in the oven which gives them a dense texture. Without a stand mixer, it is hard to get a good gluten development, but bagels are forgivable. Even without a good gluten development, they still taste as good.
Using a sponge allows us to use less yeast. It also helps the gluten development and enhance the flavor.
🔔欢迎订阅我的频道Subscribe to my channel:
http://bit.ly/2GNUdtz
介绍Intro(0:00)
海绵酵头Sponge(0:09)
主面团制作Dough(0:41)
发酵Fermentation(2:20)
排气分割松弛Degas, Diving, Bench Resting(2:36)
预热烤箱Preheat the oven(3:00)
整形Shaping(3:09)
最后发酵Final Proof(4:01)
煮贝果Boil the bagels(4:27)
烘烤Bake(4:57)
出炉晾凉Cool down(5:14)
成品Final Product(5:24)
【用料清单】可制作8个中等大小的bagel
-海绵酵头:
高筋面粉 265g(中筋面粉请用蛋白质含量较高的,10%以上的)
水 280g
速发干酵母 1.5g(1/2 Tsp-小勺)
-主面团:
前面制作的酵头
速发干酵母 1g(1/4 Tsp),准确的说是0.75g,但是量太小,最好拿量勺量
高筋面粉 240g
盐 10g(1.5 Tsp) 国内的精盐会偏咸,可以稍稍减少用量
-可选材料:
糖(选择红糖白糖蜂蜜或大麦糖浆都可以)7g
油(无盐黄油橄榄油都可以)10g
-煮bagel的水
水 1000g左右
糖 40g
-表面装饰
可以在煮好bagel后趁着表面湿粘粘上芝麻,干洋葱碎,罂粟种子等等,可以单放或随意搭配,就得到了不同口味的bagel。
烤制:220°C/425°F烤16分钟左右,时间温度根据自己烤箱调节,一定要提前很久预热烤箱。
【Ingredient List】Makes 8 mid-sized bagels
-Sponge:
Bread Flour 265g(Choose high protein content AP flour if using)
Water 280g
Instant Yeast 1.5g(1/2 Tsp)
-Bread Dough:
The sponge made ahead
Bread flour 240g
Instant Yeast 1g(1/4 Tsp)
Salt 10g(1.5Tsp)
-Optional:
Sugar(brown sugar, white sugar, honey or malt syrup) 7g
Fat(unsalted butter or olive oil) 10g
-Boiling Water:
Water about 1000g
Sugar 40g
-Toppings:
Dip the bagels upside down into some sesame seeds, poppy seeds, minced onions, etc., to make bagels of your favorite flavor.
Bake: 220°C/425°F for about 16 minutes. Make sure to preheat the oven early.
❤️Follow my social media:
Bilibili: 1小点的厨房
Weibo: 1小点的厨房
Instagram: SweetTasteKitchen
Facebook Group: 1小点的厨房https://www.facebook.com/groups/sweettastekitchen/
#bagel #贝果 #原味贝果
Видео 原味贝果 无厨师机也可制作 Sugar-free Bagel Recipe канала 1小点的 Sweet Taste Kitchen
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