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|Monday, 8-Jan-2007 15:16
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Hi everyone. I'm sorry for not being able to update much lately. My winter break had just finished and tomorrow's gonna be a school day. Been doing lotsa things this past two weeks, mostly school work.
So a week has passed in January.. and i bet this month will go by just like that! and to think that my finals are just around the corner I guess I won't be having much time to spend on my fp. But to those who kept on visiting my fp, thank you so much for coming by
Anyways, today I decided to try and make bagels for the millionth time I've tried making bagels before with no success and almost gave up, until I saw this recipe on the internet and said to myself, "..okay, one last time and if my bagels don't turn out like it should be, I'M NEVER GOING TO MAKE BAGELS, EVER AGAIN!! "
and it turns out, my bagels turned out perfect!!
So I'd like to share my triumph with everyone else and hope that you'll get the same result as I did
250g bread flour
15g milk powder
2g instant yeast
15g brown sugar
1 tsp molasses or malt extract
130ml warm water
How to make:
1. Mix together bread flour, dry yeast, sugar, salt and milk powder. Dissolve molasses or malt extract in warm water and pour into dry mixture.
2. Knead for at least 15 minutes until dough is smooth. ( 8-10minutes using mixer ) Divide the dough into four equal portions, spray with a little bit of water and cover with a dry cloth. Let the dough rest for 10 minutes.
3. Roll out balls of dough to form a long oval and roll sideways like a swiss roll. Press the end of one side and connect the other end to form a circle. ( see picture 1-4 )
4. Cover and let dough rise for 35-45 minutes. I placed the bagels on separate baking sheets so it'll be easier to dump them in the boiling water later on.
5. After the dough has risen, in a big pan pour in 1.5L of water with 1 tbsp of sugar. Heat water until you see small bubbles start to form at the bottom of the pan. DON'T LET THE WATER BOIL TOO MUCH! Preheat oven to 200deg.
6. Soak the bagels in the warm water, about 30 seconds for each side, and drain them well before putting them onto the baking sheet. Immediately bake the bagels for about 20 minutes or until browned.
Makes 4 bagels.
Self note: I'm want to try and make a more softer bagel the next time. I'm thinking of maybe using water from boiling potatoes instead of plain warm water. Will post the results later on
the step by step pictures are courtesy of the original page: Plain Bagels
( the webpage is in Japanese, but if you want to see a more accurate step-by-step pictures you can view them from the webpage)
So I'm gonna be making some sandwich using my bagels, but for the mean time I'll have to get back to my books and do some reports.
Take care & Later peeps!
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