Simple Version of Bagel

Name: Simple Version of Bagel
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High fan; 7.5g Instant dry yeast; 25g granulated sugar; 7.5 salt; 312g water; 25g butter; 1000g Shimizu; 30g (or 50g sugar) Malt extract

by Mother of nine children

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The grass has been growing for a long time, and I have received at least ten bagel recipes with original flavors and various dried fruits. I am almost confused 😂 So, I decided that simple to the extreme is the best, easy to use, and a sense of accomplishment.
This recipe was seen by two big coffee shops on Weibo, referenced from Fujita Chiaki, thanks for sharing.
The Taiwan teacher’s recipe has also been tried, using fresh yeast for the ingredients, which is too slow and takes a long time to ferment. It can be changed to ordinary low-sugar-tolerant yeast. I don't know why there are always pits, so I gave up decisively.

Precautions:
‼ ️Be sure to be alert, this is what I threw out in a pot 🤣🤣🤣
1/ Strictly check the time and put the phone on the watch. Wakefulness is the key to success.
2/ If there is this mold, there must be a roll-up step, otherwise, it will be bumps and bumps. I am obsessive-compulsive and will be crazy. Roll it slowly, and dry it faster.
3/ Sugar water, I haven't used it before. The malt extract I use is sold by Jack Ma. The ratio of syrup and water is based on others. "

Ingredients

500g High Fan
7.5g Instant Dry Yeast
25g Granulated Sugar
7.5 Salt
312g Water
25g Butter
1000g Shimizu
30g (or 50g sugar) Malt Extract

Simple Version of Bagel

1. For 500 grams of high powder, I used 350 grams of Showa Neon and 150 grams of Roman Legion. Since I bought two books from Taiwanese teachers, the quality of my flour has risen sharply except for salt, butter, and kneading. Then, add salt, butter, and make a small film. The room temperature is now about 26-27 degrees.

2. I use a bagel mold, so I divide it into 70g. Just make 100 grams by yourself. It must be rounded and smooth on the surface. Wake up for 15 minutes.

3. Roll out into an oval shape.

4. Roll from top to bottom, the edges should be crushed.

5. Squeeze the edge after rolling to prevent it from stretching during proofing.

6. Flatten one end, rub the tip of the other end, and wrap it to form a circle. Be sure to pinch the seam underneath.

7. Set on the mold. If you don’t have a mold, cut the baking paper into a square shape (bigger than a bagel) and place it underneath, one by one, so that you can take it when you cook.

8. Proof for 25 minutes. The room temperature is now about 26-27 degrees.

9. Boil 1000 grams of water + 30 grams of malt extract.

10. Bring to a boil and adjust the heat to a low temperature. Stabilize with small bubbles on the edge of the pot. Don't heat it too much. Add the bagels and cook for 20-30 seconds on each side.

11. Control dry moisture. There will be small pits on the surface, normal

12. Oven at 200 degrees, middle level. About 20 minutes.

13. The surface will swell and the pit will disappear.

14. The fire in my oven is weak, so there is no need to cover with tin foil. If you think the color is too much, add tin foil.

15. Baked.

16. In good condition

17. It can be put for 3 days, no problem, less sugar and less oil.

18. This was originally made, and kept it for everyone to see, a bunch of pockmarks, roar. Finding the reason, one is that the kneading is not in place and the dough is not in perfect condition. The second is that there was too much hand powder when rolling. The third is that when it is cooking, the fire is big.

19. The original bagel can be anything, free to play.

20. It seems to be okay, it's old, full of folds, hehe, I will do it later, paying attention to the 3⃣️ problem just mentioned, it's much better.

21. If the problem is solved, it is beautiful.

22. Closely organized, just right.

23. Beautiful one.

24. This was done later, and it was basically perfect. I spit on myself for obsessive-compulsive disorder.

25. Zoom in, you can see, it's pretty.

26. The interface is also much more beautiful, so you have to do more, and you have a spectrum under your hand, and the work will be beautiful.

27. nice

28. The beauty is over, ha ha.

Tips:
Do it in small amounts for the first time. Get used to the state of the dough. Also, if your hand is slow, you should pay more attention to it, don't send it over, or it will break when you cook it... Then, throw it directly.