Posted by: Jonjon | July 20, 2009

Bagels – Wholewheat Bagels 9.2/10 June 14 2009


http://tw.myblog.yahoo.com/tung-dalmatiner/article?mid=5108&prev=5181&next=5085&l=a&fid=48

63% warm water, 1% yeast, 3% sugar, 2% salt(33% wholewheat, 66% high grade)

材料:(8個)

高筋麵粉 300g                                   100g

全麥麵粉 150g                                   75g

溫水 285ml                                          142ml

酵母 4.5g                                            2.25

細砂糖 13.5g                                      6.6g

鹽 9g                                                   5g

**準備清水1000cc及砂糖1湯匙.,用以川燙麵糰

**準備蛋白1顆並加小量清水,用以掃麵糰表面

做法

1)將所有

材料混合打成光滑有筋度麵糰,至溫暖處發酵約30分鐘。

(2)分割成9份滾圓,鬆弛5分鐘。

(3)麵糰分別整形,把麵糰桿捲成長條,一端搓細,另一端壓平,再將兩端連接起來成環形,要確定接口不會鬆開。

麵糰發酵後中心圓會擠在一起,所以盡量將中心圓整形拉開約3cm寬

(4)排於烤盤上發酵約20-40分鐘(麵糰發酵至一倍大才川燙)。

川燙麵糰:

將發酵的麵糰至於烤紙上,燙麵時將麵糰上面置於沸水中,再將烤紙移除,這樣做的原因,是比較好操作也避免碰觸壞了發好的麵糰。

(5)準備清水1000cc,加1湯匙.的砂糖煮滾後~轉小火~,將麵糰放入水中,川燙大約1.5分鐘,翻面再川燙大約1.5分鐘, 隨即用大杓迅速取出瀝乾,置烤盤上。(沒有錯,就是燙兩面共3分鐘,這樣的貝果才會Q)

(6)燙好的麵糰以勺子舀起沥乾水份表面刷上蛋白水,在灑上喜歡的香料。

(7)放入已預熱 190 度C之烤爐中,烤約20分鐘即成。

Conclusion

This was better than ordinary bagels in that it had a wheat fragrance to it. It rose quite fast, It tripled in size in the second 40 minutes because I placed it in the oven at 50C.

I baked it in the oven for 25 minutes at 200C< though I’d suggest 30 minutes for a crunchier crust

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