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White Coffee Bagels

白咖啡贝果

Dough Ingredients
200g bread flour
50g cake flour
15g 3-in-1 instant white coffee
15g blackstrap molasses
2g sea salt
3g instant yeast

Other Ingredients
approx. 160ml water
10g unsalted butter
syrup for cooking the dough (1 litre water and 2 tbsp
blackstrap molasses)
some rolled oats for garnishing

Method
1    Mix dough ingredients, then add 140ml water to stir. Add remaining water to beat into a dough. Add softened butter and stir till dough can be pulled into a thin film.
2    Round the dough to put into a container. Cover with lid and refrigerate to cool and ferment for 12 to 16 hours.
3    Remove dough from fridge to round its opposite side. Set aside to let it warm up to room temperature.
4    Press dough lightly to purge the air. Use a spatula to divide into 6 equal portions. Round them then cover with cling film. Leave them to stand for 10 minutes.
5    Roll doughs into ovals, then into strips. Flatten one end with rolling pin then wrap the tail securely with flattened end to prevent from cracking during baking. Place doughs separately on a 12x12cm parchment paper. Let them ferment for about 30 minutes.
6    Bring syrup to boil over high heat. Turn to low heat. Place the parchment paper of doughs into the syrup. Cook on both sides each for 10 seconds before removing to place on a baking tray lined with a nonstick cloth.
7    Sprinkle rolled oats over their still-moist surfaces.
8    Bake in oven preheated to 200°C for 15 to 20 minutes. Then transfer to rack to cool.

用料A
高筋面粉200克
低筋面粉50克
三合一速溶白咖啡15克
黑糖蜜15克
海盐2克
即溶酵母3克

其他用料
清水约160毫升
无盐牛油10克
烫面团的糖水(清水1公升与黑糖蜜2汤匙)
辗压燕麦适量(装饰用)

作法
1    把所有用料A混合,然后加入140毫升清水搅拌,再加入剩下的清水拌成团,加入软化的牛油,搅拌到面团可以拉开成薄膜状态。
2    将面团滚圆后放入容器中,盖好盖子,放进冰箱低温冷藏发酵12至16小时。
3    隔天将面团反面滾圆,室温放置回温。
4    将面团轻压排气,用刮刀平分6等份,滚圆,盖上保鲜膜,静置10分钟。
5    将面团擀成椭圆形,再滚成长条状,其中一端用擀面棍压平。用压平端包住尾部,头尾两端紧密连接,以免烤焙时裂开。各别放在油纸(12X12公分)上,发酵约30分钟。
6    以大火将烫面团的糖水煮至滚沸,转小火,将贝果面团连油纸放入糖水中,两面各煮10秒后捞起,放在铺了不粘布的烤盘上。
7    趁着表面潮湿,撒上辗压燕麦。
8    放入预热至摄氏200度的烤箱,烘烤15至20分钟。完成后移至网架放凉。

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