Mini Bagels

Name: Mini Bagels
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 100g water; 1 tbsp Sugar; 1/2 teaspoon salt; 1/4 teaspoon Vegetable oil; 1 teaspoon yeast; 50g White sugar

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Bagel, also translated as bagel. It's chewy bread. Bagels are very popular with Americans. In fact, its low-oil and low-sugar characteristics and uncomplicated production method (no need for laborious kneading and long-term fermentation) are also very suitable for adding a family recipe. When I first caught a glimpse of a bakery called "Bagel" on the street, I thought it was a Bagel specialty store, so I ran over and found that it had nothing to do with Bagel, and it even contained shells. Guo's shadow was not seen. I was simply fooled again. Hey, wait, why should I say "again"? It is because it is not the first time that I planted this bagel. One time I bought a few so-called bagels from a certain pastry shop, and when I bite them down, I knew that apart from their looks, they couldn't stand the same thing as bagels. The whole doughnut, how can there be any tenacity? So, I have a question at this moment: This small bread, which looks like a doughnut, is so popular in the United States and the world, why hasn't it been popular in China? Let's make some bagels by ourselves. Although it's not much authentic, but it's not foolish anyway.

Ingredients

200g High-gluten Flour
100g Water
1 tbsp Sugar
1/2 teaspoon Salt
1/4 teaspoon Vegetable Oil
1 teaspoon Yeast
50g White Sugar

Mini Bagels

1. Knead all the ingredients into a dough, put it on the chopping board and knead for about 10 minutes until the dough is smooth. (No need to knead to the expansion stage). Ferment at about 27 degrees for 1 hour, ventilate, and divide into 8 portions; divide the dough, proof it for 15 minutes, take a dough, press it flat, and roll it into an oval shape; roll the oval shape along the longer side stand up. When rolling, pay attention to the tightness; after rolling, rub it slightly on the chopping board to make it a long strip. Pinch one end of the strip into a pointed shape 5. Pinch the other end of the strip flat; wrap the pointed end with the flattened end

2. Pinch the mouth tightly to make the dough into a circle shape; ferment for 20 minutes at a temperature of about 30 degrees; boil 50 grams of sugar with 500 grams of water and turn to a low heat. Put the fermented dough into the pot and cook for 30 seconds on each side; after it is cooked, remove it, drain the water, and arrange it on the baking tray. The surface can be decorated with some sesame seeds, nuts, etc. Then put it in a preheated 210 degree oven and bake for about 15 minutes

3. Put cream cheese (preferably soft) and 15 grams of powdered sugar into a bowl and beat evenly; add animal whipped cream in 4 times, each time with a whisk evenly and then add another time; always Beat until it is thick and creamy; cut the bagels horizontally, spread with cheese sauce, and eat

Tips:
1. The authentic method of bagel is to cook the dough in maltose water after the dough is shaped and slightly fermented to create a tough texture and a shiny surface. But since maltose is not very easy to buy, sugar water is substituted in this recipe. If you have maltose, you can prepare maltose water at a ratio of maltose: water = 1:5;
2. For traditional bagels, even if they are made of various flavors, the additional fillings are limited to the decorative surface and should not be kneaded into the dough;
3. I make mini bagels. You can also divide the dough of this recipe into 4 portions to make normal-sized bagels.