贝果 Bagel

Aren't these bagels look lovely?? :D :D So delighted with the results, chewy skin and soft texture.

I like the even brown glossy skin :D

cross-section view

Bagel Sandwich : spread with mashed avocado, layer with sliced tomato, honey baked ham & hard-boiled egg

Recipe adapted from ‘超人气面包简单做’ by 松本洋一 Matumoto Youiti
Ingredient (makes 3 bagels)

• 200gm high protein flour
• 3gm instant yeast
• 10gm sugar
• 3gm salt
• 116gm water

Sugar Syrup : 1500ml water + 50gm sugar

Method

1. Combine high protein flour, yeast, sugar & salt in a mixing bowl. Make a well in the center. Pour in water and mix into rough dough.
2. Transfer dough onto a clean work surface and knead till dough is smooth (I took about 10mins).
3. Place dough in a bowl and cover, let it proof for 50-60mins until double in size.
4. Divide dough into 3 portions (approx 110gm each), and shaped into rounds. Cover and rest for another 10mins.
5. On a lightly floured surface, roll out each dough into 20cm long. Fold 1/3 from the top and bottom into the centre, fold in and sealed up tightly (refer to pictures clip below).
6. Roll into a 23cm long rode shape and flatten one end flat. Coil up and seal up both ends. Cover and rest for another 30mins.
7. Bring water and sugar to boil. Add in 1 bagel and boil for 30 secs, turn over and boil for another 15 secs. Remove and place on baking sheet. Repeat with the remaining 2 bagels.
8. Bake in preheated oven at 200 deg cel for 15mins until golden brown. Cool down completely before serving.