Sponge Starter Bagels
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Be self-righteous and don't study hard.
After making up the dough, I put it into a large bowl for granted and fermented to double its size. Then when I was preparing to cut and reshape it, I discovered that the original "Apprentice Baker" cut the slack and reshape directly after the dough was reconciled. Suddenly sweating, there is no way to read the book carefully. What to do if you are swollen? Only when the previous fermentation has never occurred, starting from the cutting and shaping, re-cut into "The Apprentice Baker". However, it is difficult to say that this is the "Apprentice Baker" bagel.
Boil bagels. The refrigerated bagels were thrown into boiling lye water. For a few seconds, "The Baker" said, cook them for one minute on each side. After blanching for half a minute, I suddenly became vigilant. The 128g large bagel takes 1 minute, and my reduced version only has half the weight. Does it also take 1 minute? I started to turn around in a hurry. I would rather cook less than overcook. What if it's cooked through? I used to cook bagels that were only blanched for 5 seconds, and the effect was also very good. . .
ACA's new oven is now opened. Put the cooked bagels into the baking tray, and immediately feel the length and narrowness of the baking tray. Although the width of the baking tray is just right to fit two rows of bagels, after all, it is not as good as Changdi's surplus and looks pleasing to the eye. Fired, habitually reducing a certain degree according to the quick-tempered Changdi. When I saw that the bagel did not swell and color quickly, this ACA with no temperature measurement must be a calm quality, and he hurriedly followed the "Baker" The indicated 260 degrees is screwed to 250, the maximum value, and can't be higher anymore. Soon, the bagel began to color, uneven coloring? Seeing that the bagel was turning into a painted face, he quickly switched to the hot air file, and there would be no better tricks. After some tossing, the baking is finally over. I took out the bakeware and wanted to turn off the oven, but found that I couldn't find the off position in the function file. There is no position to stop the oven. And the timer continues to count down, as if it is not a good move to turn it in the opposite direction, then, only turn the upper and lower fires to 0 respectively. After reading the instructions, I realized that I really have to shut down the oven like this. I couldn't help but feel that the Emperor Chang was coming, and I directly turned off the function file to stop, the timer continued to rotate slowly, but the oven was no longer heating. ACA needs to turn off the upper and lower fires separately, and sometimes it is really inevitable that you will forget to turn off one of them. . . .
In spite of frequent situations, the bagel finally swelled, golden brown, and looked pretty good. There are some small bubbles on the epidermis. I think of the vague impression that I don't know where it came from-"Refrigerated fermentation may cause small bubbles on the epidermis." Perhaps, this is also the result of insufficient basic fermentation according to the tricks? The skin is a bit hard and chewy. Will it be the result of a longer blanching time? . . . .
Next time, you must study hard. . . . "
After making up the dough, I put it into a large bowl for granted and fermented to double its size. Then when I was preparing to cut and reshape it, I discovered that the original "Apprentice Baker" cut the slack and reshape directly after the dough was reconciled. Suddenly sweating, there is no way to read the book carefully. What to do if you are swollen? Only when the previous fermentation has never occurred, starting from the cutting and shaping, re-cut into "The Apprentice Baker". However, it is difficult to say that this is the "Apprentice Baker" bagel.
Boil bagels. The refrigerated bagels were thrown into boiling lye water. For a few seconds, "The Baker" said, cook them for one minute on each side. After blanching for half a minute, I suddenly became vigilant. The 128g large bagel takes 1 minute, and my reduced version only has half the weight. Does it also take 1 minute? I started to turn around in a hurry. I would rather cook less than overcook. What if it's cooked through? I used to cook bagels that were only blanched for 5 seconds, and the effect was also very good. . .
ACA's new oven is now opened. Put the cooked bagels into the baking tray, and immediately feel the length and narrowness of the baking tray. Although the width of the baking tray is just right to fit two rows of bagels, after all, it is not as good as Changdi's surplus and looks pleasing to the eye. Fired, habitually reducing a certain degree according to the quick-tempered Changdi. When I saw that the bagel did not swell and color quickly, this ACA with no temperature measurement must be a calm quality, and he hurriedly followed the "Baker" The indicated 260 degrees is screwed to 250, the maximum value, and can't be higher anymore. Soon, the bagel began to color, uneven coloring? Seeing that the bagel was turning into a painted face, he quickly switched to the hot air file, and there would be no better tricks. After some tossing, the baking is finally over. I took out the bakeware and wanted to turn off the oven, but found that I couldn't find the off position in the function file. There is no position to stop the oven. And the timer continues to count down, as if it is not a good move to turn it in the opposite direction, then, only turn the upper and lower fires to 0 respectively. After reading the instructions, I realized that I really have to shut down the oven like this. I couldn't help but feel that the Emperor Chang was coming, and I directly turned off the function file to stop, the timer continued to rotate slowly, but the oven was no longer heating. ACA needs to turn off the upper and lower fires separately, and sometimes it is really inevitable that you will forget to turn off one of them. . . .
In spite of frequent situations, the bagel finally swelled, golden brown, and looked pretty good. There are some small bubbles on the epidermis. I think of the vague impression that I don't know where it came from-"Refrigerated fermentation may cause small bubbles on the epidermis." Perhaps, this is also the result of insufficient basic fermentation according to the tricks? The skin is a bit hard and chewy. Will it be the result of a longer blanching time? . . . .
Next time, you must study hard. . . . "
