川辣妹子的五味齋
酸甜苦麻辣/ 雞鴨魚肉蝦/ 菜刀手中拿/廚房我老大----徐娘自己誇。妙筆生出花/佳肴承載它/ 盤盤菜如畫/道道理由她----女子說胡話。
正文
Chewy Bagel
Make 6 large bagels( the recipe wrote by Peter Reinharp). Because my KitchenAid is small, so I cut half amount.
Sponge
1/2 teaspoon instant yeast ( or 1 teaspoon active dry yeast)
2 cups (600g) unbleached high-gluten bread flour
1 and 1/4 cups room temperature water
Dough
1/4 teaspoon instant yeast( or 1/2 teaspoon active dry yeast)
1 and 1/2 cups ( 550g) unbleached high-gluten bread flour
1 and 1/2 teaspoon salt
1 teaspoon malt powder ( or 1 tablespoon malt syrup,honey, or brown sugar) Diastase enzymes found in barley malt that help break down carbohydrates and release flavors trapped in the flour.
To boiling
1 tablespoon baking soda ( to make the outside of bread shine and caramelization)
To finish
Cornmeal or semolina flour for dusting
Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions.
1. To make the sponge.
Add the water into mixing bowl, stir the yeast into the water until it forms. Add the flour, whisking until smooth, sticky batter. Cover the bowl with plastic wrap and leave at room temperature about 2 hours.
2. To make the dough
In the same bowl add the additional yeast into the sponge and stir. Then add salt, malt and 1 and 1/2 cups flour( if it's too dry, add few drops of water). Stir until the ingredients form a ball about 6-10 minutes.
3.Fermentation( This process my experience is different author. he wrote: divide the dough make roll and rest 20 minutes until be retarted and then put in refrigerator overnight.But I found it is hard to lift the roll out next day, I ruin the shape of the roll.)
Transfer the dough into oiled counter ,cover with plastic or damp towel, let it rest for 30 minutes and then put it in refrigerator overnight.( long, slow cold fermentation allows the naturally bagel occurring enzymes to release flavors.)
4. To make roll
Next day, remove the dough from the refrigerator and set at room temperature about 1 hour.Divide the dough into 6 pieces into rolls.Poke a hole in a ball and rotate thumb around the inside of the hole to widen it in diameter. Set aside about 20 minutes.
5. Preheat the oven 500F.
6. Ready to bake the bagels.
Bring a large pot of water to a boil, add 1 tablespoon bake soda, gently drop the bagels into the water.( each side with 1 minute).. When the bagels are boiled, take them out of water, put in the sprinkled cornmeal parchment-lined sheet pan.Top the bagels with blended seeds.
7.To bake
Place the pan on the middle shelve in the oven. 500F bake for 5 minutes, then rotate the pan 180 degree rotation,lower the oven to 450F and continue baking for about 5 minutes or until the bagels turn light golden brown.
8. Remove the pan from oven and let the bagels on a rack to cool.
我喜歡貝果，是因為它相當有嚼勁，不僅是用了高筋的麵粉，而且它的麵團和得比較幹。這款麵包的方子是基礎方，沒有什麽花樣，如果把這個做熟習了，再任它千變萬化，都不離其中。
材料一、初次發酵的麵團
1/2茶勺活性酵母instant yeast（或者1茶勺幹酵母 active dry yeast）
2杯（600克）沒有漂白的高筋麵粉
1又1/4杯室溫水
做法：
把酵母粉放在和麵機的盆裏，加上水，攪拌均勻起泡，放入麵粉用鉤子狀的攪拌頭和麵至光滑沒有顆粒。（這個麵團比較稀。）蓋上保鮮膜或者濕布，室溫放2小時左右。
材料二、再次發酵的麵團
1/4茶勺的活性酵母instant yeast（或者1/2茶勺的幹酵母 active dry yeast）
1又1/2杯（550克）沒有漂白的高筋麵粉
1又1/2茶勺的鹽
2 茶勺麥乳精（或者1大勺蜂蜜，紅糖）麥乳精裏的澱粉酵素可以幫助分解麵粉裏的碳水化合物。
做法：
在第一次做的麵團的攪拌盆裏加入這些材料，攪拌成光滑的麵團，如果麵團還有幹粉，加幾滴水。（這個麵團比一般的麵包麵團要幹，所以注意水量不要多。）蓋上保鮮膜，室溫發酵３０分鍾。移入冰箱過一夜。（長時間的低溫發酵，可以增加它的風味。）
第二天把麵團從冰箱裏拿出來，室溫放回暖，大概１個小時。
材料三：１大勺蘇打粉（煮貝果的水加蘇打粉，可以使麵包表麵有光澤並且色澤好看）
材料四：芝麻，罌粟籽(poppy seeds),或者蒜粉，油蔥酥
把麵團分成６份，鬆弛２０－３０分鍾。
烤箱預熱５００華氏度。
大鍋裏燒開水，加入蘇打粉，把貝果放進去每一麵煮１分鍾，撈出放有玉米粉或者粗粉的烤紙上。
趁麵團是濕的時候撒上混合籽。
放入５００華氏度的烤箱烤５分鍾，把烤盤轉１８０度，烤箱的溫度降低到４５０華氏度，再烤５分鍾至金黃色 。放架子上晾涼。
Breadsticks 香脆麵包棍
Use bagel dough.
Preheat the oven 325F to 350F ( long time at low temperatures to make dry and crisp.Or 400F to 450F hight temperature to make soft breadsticks.)
Roll out the dough, cut off sticks with pizza cutter.Brush with water then to seed the breadsticks.Set in room temperature for 20 minutes. 325F bake 25-30 minutes.
麵團用的就是上麵貝果的方子。
第二次麵團發酵完後，取一塊麵，用壓麵機壓成麵片。（用手擀也行，但是因為麵筋比較多，比較難擀薄。）
切成細條。
刷上水，撒上芝麻或者罌粟籽，室溫放２０分鍾。
烤箱預熱３２５華氏度（烤的時間長一些）或者３５０華氏度。
烤箱烤２５－３０分鍾至金黃色。放架子上晾涼。
Blueberry Bagel(soft)
1 tablespoon active dry yeast
3/4 cup warm water
2 tablespoon molasses
1 teaspoon salt
2 cups unbleached bread flour
1 egg( room temperature)
3 tablespoon butter( room temperature)
1/2 cup blueberries
1/2 cup walnuts
２tablespoon honey( into boiled water)v
1.Mix yeast, water, molasses in the mixing bowl,stir flour,salt, egg. Stir together, add butter and stir until to smooth dough. Put blueberries and walnuts, hand kneed into the dough. Let it rest 1 hour in room temperature.
2. Divided the dough into 8 pieces, roll out around, make a central hole.Set on the oiled pan for 20 minutes.
3.Preheat the oven 375F.
4. In a boiled water pot, put 2 tablespoon honey.Cook the bagels ３０seconds each side then put on the oiled pan and bake for 17-20 minutes or until golden.
藍莓貝果（這一款是鬆軟的麵包）
1teaspoon茶勺幹酵母
３／４杯溫水v
２tablespoon大勺紅糖
2杯沒有漂白的高筋麵粉
１teaspoon小勺鹽
１個蛋( 室溫）
３tablespoon大勺黃油（室溫）
１／２杯藍莓幹
１／２杯核桃仁（切小粒）
核桃仁和藍莓幹切小。
這個就是紅糖漿。
把酵母粉，水，紅糖，混合融化，加入麵粉，雞蛋，鹽和成團，然後加入軟化的黃油,和成光滑的麵團；最後加入切碎的藍莓幹和核桃仁。室溫放１個小時。
１個小時後，把麵團的空氣排掉，分成８份。揉成圓，用拇指中間壓一個洞。
你既可以用兩個手把圓圈拉大，也可以象我這樣掛在大拇指上轉圓圈摔大（因為麵團比較軟）。放抹油的烤盤上室溫靜置２０分鍾。
烤箱預熱到３７５華氏度。
小鍋裏加２大杯水，２大勺蜂蜜燒開，把鬆弛好的貝果放進去兩麵各煮半分鍾。
用漏勺撈出，濾掉水分，放在抹油的烤盤上。
３７５華氏度烤１７－２０分鍾或者直到表麵成金黃色。（中途把烤盤轉１８０度）
Make 6 large bagels( the recipe wrote by Peter Reinharp). Because my KitchenAid is small, so I cut half amount.
Sponge
1/2 teaspoon instant yeast ( or 1 teaspoon active dry yeast)
2 cups (600g) unbleached high-gluten bread flour
1 and 1/4 cups room temperature water
Dough
1/4 teaspoon instant yeast( or 1/2 teaspoon active dry yeast)
1 and 1/2 cups ( 550g) unbleached high-gluten bread flour
1 and 1/2 teaspoon salt
1 teaspoon malt powder ( or 1 tablespoon malt syrup,honey, or brown sugar) Diastase enzymes found in barley malt that help break down carbohydrates and release flavors trapped in the flour.
To boiling
1 tablespoon baking soda ( to make the outside of bread shine and caramelization)
To finish
Cornmeal or semolina flour for dusting
Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions.
1. To make the sponge.
Add the water into mixing bowl, stir the yeast into the water until it forms. Add the flour, whisking until smooth, sticky batter. Cover the bowl with plastic wrap and leave at room temperature about 2 hours.
2. To make the dough
In the same bowl add the additional yeast into the sponge and stir. Then add salt, malt and 1 and 1/2 cups flour( if it's too dry, add few drops of water). Stir until the ingredients form a ball about 6-10 minutes.
3.Fermentation( This process my experience is different author. he wrote: divide the dough make roll and rest 20 minutes until be retarted and then put in refrigerator overnight.But I found it is hard to lift the roll out next day, I ruin the shape of the roll.)
Transfer the dough into oiled counter ,cover with plastic or damp towel, let it rest for 30 minutes and then put it in refrigerator overnight.( long, slow cold fermentation allows the naturally bagel occurring enzymes to release flavors.)
4. To make roll
Next day, remove the dough from the refrigerator and set at room temperature about 1 hour.Divide the dough into 6 pieces into rolls.Poke a hole in a ball and rotate thumb around the inside of the hole to widen it in diameter. Set aside about 20 minutes.
5. Preheat the oven 500F.
6. Ready to bake the bagels.
Bring a large pot of water to a boil, add 1 tablespoon bake soda, gently drop the bagels into the water.( each side with 1 minute).. When the bagels are boiled, take them out of water, put in the sprinkled cornmeal parchment-lined sheet pan.Top the bagels with blended seeds.
7.To bake
Place the pan on the middle shelve in the oven. 500F bake for 5 minutes, then rotate the pan 180 degree rotation,lower the oven to 450F and continue baking for about 5 minutes or until the bagels turn light golden brown.
8. Remove the pan from oven and let the bagels on a rack to cool.
我喜歡貝果，是因為它相當有嚼勁，不僅是用了高筋的麵粉，而且它的麵團和得比較幹。這款麵包的方子是基礎方，沒有什麽花樣，如果把這個做熟習了，再任它千變萬化，都不離其中。
材料一、初次發酵的麵團
1/2茶勺活性酵母instant yeast（或者1茶勺幹酵母 active dry yeast）
2杯（600克）沒有漂白的高筋麵粉
1又1/4杯室溫水
做法：
把酵母粉放在和麵機的盆裏，加上水，攪拌均勻起泡，放入麵粉用鉤子狀的攪拌頭和麵至光滑沒有顆粒。（這個麵團比較稀。）蓋上保鮮膜或者濕布，室溫放2小時左右。
材料二、再次發酵的麵團
1/4茶勺的活性酵母instant yeast（或者1/2茶勺的幹酵母 active dry yeast）
1又1/2杯（550克）沒有漂白的高筋麵粉
1又1/2茶勺的鹽
2 茶勺麥乳精（或者1大勺蜂蜜，紅糖）麥乳精裏的澱粉酵素可以幫助分解麵粉裏的碳水化合物。
做法：
在第一次做的麵團的攪拌盆裏加入這些材料，攪拌成光滑的麵團，如果麵團還有幹粉，加幾滴水。（這個麵團比一般的麵包麵團要幹，所以注意水量不要多。）蓋上保鮮膜，室溫發酵３０分鍾。移入冰箱過一夜。（長時間的低溫發酵，可以增加它的風味。）
第二天把麵團從冰箱裏拿出來，室溫放回暖，大概１個小時。
材料三：１大勺蘇打粉（煮貝果的水加蘇打粉，可以使麵包表麵有光澤並且色澤好看）
材料四：芝麻，罌粟籽(poppy seeds),或者蒜粉，油蔥酥
把麵團分成６份，鬆弛２０－３０分鍾。
烤箱預熱５００華氏度。
大鍋裏燒開水，加入蘇打粉，把貝果放進去每一麵煮１分鍾，撈出放有玉米粉或者粗粉的烤紙上。
趁麵團是濕的時候撒上混合籽。
放入５００華氏度的烤箱烤５分鍾，把烤盤轉１８０度，烤箱的溫度降低到４５０華氏度，再烤５分鍾至金黃色 。放架子上晾涼。
Breadsticks 香脆麵包棍
Use bagel dough.
Preheat the oven 325F to 350F ( long time at low temperatures to make dry and crisp.Or 400F to 450F hight temperature to make soft breadsticks.)
Roll out the dough, cut off sticks with pizza cutter.Brush with water then to seed the breadsticks.Set in room temperature for 20 minutes. 325F bake 25-30 minutes.
麵團用的就是上麵貝果的方子。
第二次麵團發酵完後，取一塊麵，用壓麵機壓成麵片。（用手擀也行，但是因為麵筋比較多，比較難擀薄。）
切成細條。
刷上水，撒上芝麻或者罌粟籽，室溫放２０分鍾。
烤箱預熱３２５華氏度（烤的時間長一些）或者３５０華氏度。
烤箱烤２５－３０分鍾至金黃色。放架子上晾涼。
Blueberry Bagel(soft)
1 tablespoon active dry yeast
3/4 cup warm water
2 tablespoon molasses
1 teaspoon salt
2 cups unbleached bread flour
1 egg( room temperature)
3 tablespoon butter( room temperature)
1/2 cup blueberries
1/2 cup walnuts
２tablespoon honey( into boiled water)v
1.Mix yeast, water, molasses in the mixing bowl,stir flour,salt, egg. Stir together, add butter and stir until to smooth dough. Put blueberries and walnuts, hand kneed into the dough. Let it rest 1 hour in room temperature.
2. Divided the dough into 8 pieces, roll out around, make a central hole.Set on the oiled pan for 20 minutes.
3.Preheat the oven 375F.
4. In a boiled water pot, put 2 tablespoon honey.Cook the bagels ３０seconds each side then put on the oiled pan and bake for 17-20 minutes or until golden.
藍莓貝果（這一款是鬆軟的麵包）
1teaspoon茶勺幹酵母
３／４杯溫水v
２tablespoon大勺紅糖
2杯沒有漂白的高筋麵粉
１teaspoon小勺鹽
１個蛋( 室溫）
３tablespoon大勺黃油（室溫）
１／２杯藍莓幹
１／２杯核桃仁（切小粒）
核桃仁和藍莓幹切小。
這個就是紅糖漿。
把酵母粉，水，紅糖，混合融化，加入麵粉，雞蛋，鹽和成團，然後加入軟化的黃油,和成光滑的麵團；最後加入切碎的藍莓幹和核桃仁。室溫放１個小時。
１個小時後，把麵團的空氣排掉，分成８份。揉成圓，用拇指中間壓一個洞。
你既可以用兩個手把圓圈拉大，也可以象我這樣掛在大拇指上轉圓圈摔大（因為麵團比較軟）。放抹油的烤盤上室溫靜置２０分鍾。
烤箱預熱到３７５華氏度。
小鍋裏加２大杯水，２大勺蜂蜜燒開，把鬆弛好的貝果放進去兩麵各煮半分鍾。
用漏勺撈出，濾掉水分，放在抹油的烤盤上。
３７５華氏度烤１７－２０分鍾或者直到表麵成金黃色。（中途把烤盤轉１８０度）
評論
wenvan
2017-01-19 11:06:32
回複
悄悄話
Did you use cup or gram? 2 cups (600g) unbleached high-gluten bread flour weights 600g? confused. Thanks.
登錄後才可評論.
