葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

葡萄干肉桂贝果是我和点点最喜欢的贝果

 

 

      The Bread Baker’s Apprentice(学徒面包师)和Plate to Pixel这两本书本来网购后3天就该到的,结果我等了一个星期,几乎准备打电话询问了,结果点点生日那天早上出门的时候发现已经送到家门口了,所以小朋友生日当天不光是他高兴,连老妈忙了一天累得不行想上车补瞌睡的,也给高兴醒了,在去芝加哥的车上俺就如饥似渴的开始阅读,先下手的就是Plate to Pixel,回到家以后这本书就成了我走那那都带着的书,经过一个月的实践学习受益匪浅。但是The Bread Baker’s Apprentice简称BBA,我就是断断续续的翻了前面的介绍,看了看图片,想要尝试的很多,但是一看方子很多都是要两天才能完成的,俺的惰性就来了。通常自己的书都不着急着看的,所以一放就快两个月了,一个方子都还没有试过。领导下的指标,贝果,黑麦面包就成了俺心里的一小块石头。压着压着就不舒服,所以一定要把这些个石头给搬开了。

       吃了好几天的火鸡,家里的派也还有,甜点是不能做了,所以就向面包进军。

      贝果在我记忆中做过三次了,第三次是去年做的Levy’s Bagle,过程太繁琐了,而且味道也不是想象中的那么让我满意。这次做这个配方虽然也是两天,但是感觉很容易,(估计也是因为也做了一年的面包了,心里有把握)第一天晚上在家准备好面团,然后让面团慢慢在冰箱里冷藏发酵,不光味道更好,而且如果早上时间允许,可以吃上新鲜的贝果,很方便上班一族。今天早上我只花了半个小时,连煮带烤两盘新鲜葡萄干肉桂贝果就上了点点的早餐餐桌。我可以说这个是我试过4个配方中最让我满意的一个,和店里卖的没有什么区别,外皮有点儿脆脆的,里面又很有嚼头。欧耶!!好书就是好书,俺要坚持一个个做下去。上次的Levy’s Bagle有些朋友引用了,我都说不要引用了,等我成功以后再把方子和大家分享,这个方子我就强力推荐,想转的,想引用的赶快,哈哈!!!

      11月的天气都这么阴沉沉的,那么漂亮的贝果照出来都没有一点儿光泽,换了两次背景都不能令人满意,我目前唯一抱怨的就是这天气了。

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

抹上黄油或CREAM CHEESE都很好吃

********************葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels********************

海绵酵头材料:

即时酵母 1 茶勺 0.11盎司 3克
高筋面粉 4 杯 18盎司 510克
2又1/2杯 20盎司 567克

主面团:

即时酵母 1茶勺 0.055盎司 1.56克
高筋面粉 3又3/4杯 17盎司 482克
3又3/4茶勺 0.7盎司 20克
肉桂粉 1大勺    
白糖 5大勺    
葡萄干 2杯    
麦芽粉malt powder 2茶勺 0.33盎司 9克
或麦芽糖浆,蜂蜜,黄沙糖 1大勺 0.5盎司 14克
注:
  1. 如果做原味的贝果,主面团中的即时酵母只用1/2茶勺。肉桂粉,白糖和葡萄干就不用。
  2. 如没有麦芽粉malt powder可以用麦芽糖浆,蜂蜜,黄沙糖(brown sugar)代替,用量如上。

其他:

小苏打粉:1大勺

碎玉米粒(Cornmeal)少许

注:如果烤原味贝果就准备一些芝麻粒,罂粟粒

做法:

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels 

1. 先做海棉酵头。将即时酵母和高粉混合后加入水,搅拌均匀至浓稠的面糊,然后盖上保鲜膜,室温内发酵约2个小时,我发了3个小时,至表面有很多小泡,约为2倍大。震动后面糊会塌陷。

 葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels 葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

2.把其余酵母加入酵头,加入剩下的大部分面粉(保留3/4杯),盐,肉桂粉,白糖,麦芽粉/麦芽糖浆/蜂蜜/黄沙糖,搅拌到成面团,缓缓加入保留的面粉使面团变硬。这面团比一般的甜面包要硬一些的。

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels
3.KA勾型头搅拌15分钟,至出膜,酌情加粉或水。

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels 

4.加入用温水洗过沥干水分的葡萄干,继续揉1,2分钟。

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

5.分秤。标准大小的贝果是4.5到5盎司约128克至140克一个,如果要做迷你可以再分小一些,分好的面团滚圆,用保鲜膜或毛巾盖住松弛20分钟左右。

 葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels 葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

6.整形。有两种方法,一种是:取一个面团用大拇指从中间插入一个洞,然后用另一只手帮助轻轻的拉动面团,转动大拇指拉扯使中间的洞直径大约有5,6厘米,尽量使面团四周均匀。另一种是:将面团搓成长条,然后挽在手掌上,接头在手心,把两端用手心来回滚动压合搓在一起。烤盘上铺烘焙纸,喷油,将整形后的贝果放上去,再喷油,盖保鲜膜松弛20分钟。

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

7.准备一小碗室温水,试着放入一个贝果面团,如果面团在10秒钟之内浮起,马上擦干这个面团,和其余面团一起用保鲜膜松松的盖住放入冰箱冷藏(可以冷藏至2天)。如果浮不起来,继续室温发酵,每20分钟检验会不会浮起。

 葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels

8.第二天准备烘烤前,烤箱预热500F/260C。烧开一大锅水,放入1大勺小苏打粉。我的锅稍微小了一点儿,最好能让贝果有足够的空间游泳。把贝果面团逐一放入沸水,面团会在10秒内浮起,一分钟后翻面,再煮一分钟,如果想要贝果更有嚼头,就每面煮2分钟。捞起来,放在抹油撒碎玉米粒的烘焙纸上。如果烤原味贝果捞起,放在抹油撒干粉的烘焙纸上,洒上芝麻粒,罂粟粒等。

9.放入烤箱中层,烤5分钟,把烤盘转180度,烤温降到450F/230C,继续烤5分钟,至金黄。如果想要颜色更深,可以多烤一会儿,取出,如果喜欢的话可以抹上一层融化的黄油,再沾一些肉桂糖,烤架上放凉15分钟后就可以吃了。

葡萄干肉桂贝果—BBA Cinnamon Raisin Bagels 

点点喜欢甜的,还要加上一些果酱

 

Cinnamon Raisin Bagels

Adapted from The Bread Baker’s Apprentice

Recipe

Makes 1 dozen bagels or 24 mini bagels

Sponge:      
instant yeast 1 teaspoon 0.11 oz  
bread flour 4 cups 18 oz  
water 2 1/2 cups 20 oz  

 

Dough:    
instant yeast 1 teaspoon 0.11 oz
bread flour 3 3/4 cups 17 oz
salt 2 3/4 teaspoons 0.7 oz
ground cinnamon 1 tablespoon  
sugar 5 tablespoon  
raisin 2 cups with warm water wash,drain
malt powder 2 teaspoons       0.33 oz
or malt syrup, honey, or brown sugar 1 tablespoon 0.5 oz

 

Finishing touches:    
baking soda for the water 1 tablespoon  
Cornmeal for dusting the pan    

Note:If you make regular bagel, the dough just need 1/2 teaspoon instant yeast,and you don’t need ground cinnamon,sugar,raisin. But need some such as sesame seeds, poppy seeds, salt, onion, or garlic for topping.

1.The Night Before Make the sponge.Stir the yeast into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours or until the mixture becomes very foamy and bubbly.It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2.Make the dough.Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the malt powder /malt syrup/honey/brown sugarand ,salt,ground cinnamon,sugar  into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.

Pour the dough out of the bowl onto a clean surface and knead for 10 minutes, I use KA dough hook knead about 10 minutes. The dough should pass the windowpane test. If the dough seems too dry and rips, add a few drops of water and continue kneading. Add the raisins during the final 2 minutes of mixing.

Immediately after kneading, split the dough into a dozen small pieces around 4 1/2 ounces each. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.

Shaping the bagel is a snap: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.

Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another (use two pans, if you need to). If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Loosely cover the pan with plastic warp  and allow the dough to rise for about 20 minutes.

The suggested method of testing whether the bagels are ready to retard is by dropping one of them into a bowl of cool water: if the bagel floats back up to the surface in under ten seconds it is ready to retard. If not, it needs to rise more. then placed the pan into the refrigerator for the night.

3.Baking Day.Preheat the oven to 500F/260C. Bring a large pot of water to a boil. Adding one tablespoon of baking soda to the pot to alkalize the water is suggested to replicate traditional bagel shop flavor. I went ahead and did this, though I have no idea if it made any difference.

When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side.

Before removing them from the pot, sprinkle corn meal onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.

Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450F/230C, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and are still hot, you can brush the tops with melted butter and dip them in cinnamon sugar to create a cinnamon-sugar cruse,if desired. Let cool on a rack for 15 minutes or longer before serving.

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