Pomegranate bagel (French old noodles)
The bagel, a round guy, looks like a donut that “does not go along with the world”, but it is very different in terms of method, texture, and taste. There is no sweet and greasy taste of donuts, but more of a natural noodle aroma that restores the food itself.
How to make pomegranate bagels
Step 1
Pour the powder, water, sea salt, and yeast into the noodle tank and stir slowly for 5 minutes. Stir quickly for another 2 minutes until 7 layers of tendons. Put it in a sealed box and ferment for 60 minutes at 28 degrees, which is about twice the original volume. Then transfer to the refrigerator for 12 hours before use.
Step 2
Pomegranate seeds are ready.
Step 3
Squeeze the juice.
Step 4
All the raw materials of the dough are placed in the chef’s machine at 3 slow speeds and mixed into a ball, then knead in fast 5 gears until the dough is smooth, and the film can be pulled out with holes and serrations. At the 80% stage, the face temperature is 24 degrees to 26 degrees Celsius, and ice water should be used in summer.
Step 5
After taking out the dough, it is directly divided into 100 grams one. Knead into a ball shape and moisturize at room temperature for ten minutes. If the operating environment temperature is low, the relaxation time can be appropriately extended by 10 minutes.
Step 6
After relaxation, the bagel is rolled up from top to bottom to form a short cylinder, and continues to moisturize and relax at room temperature for 10 minutes. This relaxation process can also be carried out refrigerated for 30-60 minutes. The bagel is finally shaped: a short cylinder after relaxation, rubbed with both hands to a length of 26 to 28 cm. The seal is upward, and one end is flattened by hand about 2 cm, and rolled into a fan shape with a rolling pin. Wrap the other end around a circle and connect it to this end, and seal the connection. Arrange into a round seal and place it down on a baking sheet. The secondary fermentation temperature is 30 degrees, the humidity is 75% to 80%, and the time is about 50 minutes. In summer, it can be directly covered at room temperature for moisturizing secondary fermentation.
Step 7
1000 grams of water, 50 grams of white sugar, bring to a boil, turn to low heat, cook for 30 seconds on each side of the bagel, drain the water, seal and put it in a baking sheet.
Step 8
15 minutes before the completion of the second shot. Preheat the oven by increasing the baking temperature by about 10 degrees. The temperature in the furnace is 200 degrees, the baking time is about 20 minutes, and the surface is bronze.
Step 9
Completed.
Cooking tips for pomegranate bagels
Note: French old noodles are usually stored in the refrigerator, if used within 24 hours, the gluten strength is sufficient and the yeast vitality is also sufficient, but the lactic acid formation is less, and the flavor is not too strong. If it is not used within 24 hours, the dough will be more acidic, but the yeast will weaken and the gluten will become slightly softer. If you don’t use it, you can divide it into small pieces, seal and freeze it, soften it before use, and knead it into the main dough. Improve the dough fermentation speed, increase the flavor of bread, and enhance the extensibility of the dough. Release the bagels from the oven and let them cool on a cooling rack. It is best to store it at room temperature and store it black for five days; Freeze for 30 days, soften at room temperature before eating, or spray water on the surface, reheat the oven at 180 degrees for 5-8 minutes until the surface is crisp and hard. I wish you all a satisfying bagel.