Everything Dough(6)....Easy Bagel . 萬用麵糰之六....簡易貝果

Everything Dough(6)....Easy Bagel 

萬用麵糰之六....簡易貝果

You may know that I love Bagel, that's why I made my first post of my blog when newly started last year.  I especially like the chewiness of the New York Bagel.  I have been asked by several friends if I could give them an easy recipe for bagels which are not that chewy or only chewy on the crust, but soft inside. 

Since I have been very into making all kinds of breads using Everything Dough these days, I made bagels today using the same recipe.  The chewiness of the crust and the crumb could be all up to you, by adjusting the hot bathing time for the bagels, longer the time the crust and crumb would be more chewy, shorter the time the crust would be chewy while the crumb would be softer.  Reduce oil amount could make bagels more chewy too.

So now, you probably know what you could do to suit your own taste....Let's do it together.

這網版第一篇我說過我愛吃貝果，尤其是帶嚼勁的紐約貝果，也以貝果為題分享過我做貝果的方法和食譜。有很多朋友一試就做到了。我有幾個朋友問我可否做到外邊好嚼、內裡軟綿的貝果？更想我分享食譜。

我最近很用心地用萬用麵糰做各種麵包，所以今天我也用麵糰做貝果。要吃多帶嚼勁的或較軟綿的，其實都可在煮麵糰時以時間長短來調節，要內外都好嚼，浸煮長一點時間，要內邊軟綿點則浸煮短一點時間。減少食譜中油份，貝果也會更帶嚼勁。

現在你也該有信心做到合口味的貝果了...... 讓我們一起來做吧！

Everything Dough       

Ingredients:  
Bread Flour  250g
Cake Flour     50g
Fresh Yeast 12g (Or Instant Yeast 4g, I used Sourdough Starter 80g)
Sugar   22g (increased from 10g)
Salt       4g
Oil         2 tbsp (reducing oil amount could make bagel more chewy)
Water 170-190 ml (depending on the humidity and flour)

Method:
Please refer to my blog post - Chewy Bagels
https://bymargk.blogspot.com/2017/04/chewy-bagels.html



萬用麵糰 
                                  

材料： 
高粉  250g

低粉   50g
鮮酵   12g (或速酵 4g, 我用酸種 80g)
糖      22g (從基本的 10g增至 22g)
鹽        4g
油        2 tbsp (要有嚼勁，可減少油份)
水    170-190ml(視乎粉受水程度）

做法：
請參考我的網誌 - 煙韌貝果
https://bymargk.blogspot.com/2017/04/chewy-bagels.html