Autumn winds rise and fall leaves flutter
How much do the bagels know
Speaking of berries, you must be familiar with bread, and now the big and small stores will sell, novices and veterans are doing it, and it is no longer a rare thing.
But looking back a few years ago, no one knew about it – it was the days of "ring bread = donuts".
▲ Shell fruit donuts, silly can't tell the difference
I first met Bego from a friend who studied in the United States. When she introduced, she held the shellfish cut in half from the middle: "The shell fruit must be coated with cream cheese and jam, the thicker the better." The round shellfish is sandwiched between the rich and spilled cheese and jam, and I am impressed by the satisfaction of one bite. Looking back now, it was indeed the classic American way of eating shellfish.
Originating in Poland and becoming popular in the United States, Bago has also entered China in recent years, and the acceptance is very impressive, and within a few years it has become a regular bakery, and family bakers also love it.
▲A bagel shop in Japan
Why is The Shelle fruit so popular with everyone?
The round and rolling appearance is very cute, and the skin is smooth and jade and pleasing.
The dough is healthy, low-sugar oil, full of taste when bitten, and has a strong wheat aroma in a slightly sweet.
The low moisture content of the dough is also very simple to operate, the fermentation time is short, and it is not easy to turn over...
Maybe it's for one reason or another.
This article will take you to know more about beiguo, and finally it also comes with frequently asked questions and answers to beiguo making
What is the "fruit" of the shellfish you
Bego is a transliteration of bagel, and some people call it "bego" or "bagel" (others call it "bee dog", which seems to be quite cute).
According to legend, the bago was invented in Austria in the 17th century as a tribute to the victor, King Jan of Poland, who made it according to the stirrups hanging from the king's saddle. In fact, the origin of the bago is also controversial, it is difficult to distinguish between true and false, but in short, this is a popular bread in Germany and Poland, and later introduced to the United States by Jewish immigrants from Germany and Poland. (No wonder bego is often treated as a German or Polish bread, but New York bego is also known as the classic...) In the face of a complicated life, Bego himself could not figure it out. ）
The traditional shellfish is firm, chewy, and most importantly, it doesn't have the fancy flavors that are common today: sesame, walnut, onion... The traditional bagel is a solid bagel with a plain light brown color. And the modern shellfish that is now popular for being fluffy and blueberry is far removed from tradition, and the older generation of Americans said, "When I first heard of such a shellfish, I felt that the world I knew was gone."
▲However, now the blueberry shellfish has also become the basic model
From dough to shellfish
Let's first put aside historical allusions and cultural feelings and look at the bagel from the perspective of bread making. The shell fruit should be distinguished from the crowdsourcing, one is by the donut-like ring shape, and the other is by the smooth and tough skin after boiling.
As for why it is made into a circle, perhaps because of its origin, imitating the shape of stirrups, and this bread, which was once used as dry food, is pierced by a rope from the round hole in the center, which is easy to carry and preserve. In addition, the ring-shaped shape makes the surface area of the bread larger, the heating is more even when boiled and baked, and the large surface area also means that there is more chewy skin. Therefore, if the shellfish loses its unique shape, the taste will be completely different.
Boiling is a very characteristic step, and it is rarely seen on other breads. After boiling, the outermost layer of the dough is blanched, gelatinized, and baked to produce a beautiful luster and very chewy. When the appearance is blanched, the expansion of the shell fruit is limited during the baking process, and the volume does not increase too much, resulting in a firm tissue.
▲The stomata of the shellfish tissue are small and dense
Just by looking at the recipe, I know you're a shellfisher!
The two characteristics of the shellfish were mentioned earlier, but we must understand that not any dough can be made into a circle and boiled to become a shellfish, and the dough itself is also unique.
According to the data statistics of a large number of recipes in "Modernist Bread", the water content of shell fruit dough is 62.5%, but after careful observation, it will be found that shell fruit with a water content of more than 60% is mostly "unconventional shellfish", such as shellfish with eggs, rye and other special ingredients. The moisture content of most shell fruits is 50+%, or even less than 50%, which is a relatively dry and hard dough (after all, most bread has a moisture content of more than 68%, not to mention the high water content mass that has become popular in recent years).
The dough of the shellfish is also generally very simple, mainly flour, water, yeast, salt, these four indispensable materials. In addition, sugar, malt powder, malt extract and other sugars are added, but the amount of addition is very low, not to add sweetness, but to stimulate yeast activity or help starch decomposition. There are also some bakers who add butter and other greases, and the amount added is only less than 3%. As for flour, American bakers who pursue super chewiness emphasize the use of high-gluten flour and full kneading, but everyone's preference for taste varies, so there is no iron law that must be followed.
▲When used as a sandwich, it should be reduced and the bite should be better
In China, on the contrary, some people stand in the camp of medium gluten flour shellfish, pursuing a better sense of biting and breaking, without bothering to cheek. Think of it this way, the dough of the shellfish is slightly similar to our big bun, and if we don't know, we have tasted the familiar taste from the shellfish and like it more.
Fried DONUT vs boiled BAGEL
Donuts and shellfish not only look alike, but they also have to go into the pot and walk around. It's just that the donuts are fried directly in a hot pan of oil, and the shellfish are slightly cooked in water and continue to bake.
▲ Fried shellfish donuts
As mentioned earlier, boiling is the focus of the skin and tissue formation of the shellfish, and the water that boils the shellfish is also very controversial. Some people boil it with sugar water, some people use honey water, some people put malt syrup... Others add alkaline substances such as baking soda to water. Adding sugar can make the skin of the shell fruit color better, and honey, a sweetener, also has an extra flavor. Boiling it in lye water also has a more obvious effect on the brown color of the shellfish, and at the same time has a lye water aroma, which is similar to the pretzel of lye water bread.
The water for boiling the shellfish should be boiled, the temperature is too low will cause the effect to be inconspicuous, but do not let the water boil completely, the churning bubbles may destroy the shape of the shellfish. The cooking time is between 30s and 2min per side, depending on the size of the shellfish and the desired taste: the longer it is cooked, the thicker the outer skin and the more chewy it is.
Now there are also shops or factories that abandon boiling and instead steam the shellfish: after fermentation, directly into the furnace, spray in a large amount of steam, instead of boiling. Of course, the effect of the two is still different, the skin of the steam shell fruit will be thinner, and the overall softer.
Convenient and time saving + novice friendly
The production freedom of the shell fruit is very high, it can be made quickly, and it can also be stored for a long time. In the book of tecona, a famous Japanese beiguo shop, a very fast method is used: after the dough is kneaded, it does not need to be fermented once, just relax and then divide and knead, knead, shape, relax for three minutes between each step, and then finally ferment for 30 minutes, boil, bake. According to the method in the book, it is indeed possible to make delicious shellfish quickly, and it is completely feasible to start from the noodles in the morning and make fresh bread for breakfast.
Of course, there are time-consuming practices: the bakery recipe in the Bread Bible and The Apprentice Baker uses sponge leaven, which is what we call the medium method, which is fermented overnight. The shellfish that comes out of this has a deeper flavor.
In addition to the use of sponge yeast, low temperature for a long time fermentation, shellfish can also be refrigerated after shaping the second fermentation, that is to say, shellfish can flexibly use refrigerated fermentation to adjust the time of making bread, very convenient. The cooked shellfish can also be frozen, stored for a long time, and can be directly removed and baked when needed.
From this point of view, the shellfish is definitely a suitable dough for home baking and shop selling.
Because of the basics, the variations are infinite
Originally a staple bread-like presence, the shellfish is now a simple base in bakeries. It is precisely because of the small composition of the dough and the high tolerance that the shellfish can derive a large number of flavor combinations.
The surface is dipped in ingredients (such as multigrain nuts), the dough is kneaded with ingredients (cranberries, onions, etc. are very popular), or the filling is wrapped (shellfish wrapped in everything is not impossible), and a variety of shellfish can be made into sandwiches, French toast, baked bread...
No matter what flavor you like to eat, it seems that you can put it in the shellfish, which is really a great tolerance for having to take the small shellfish. It is no wonder that homemade and shop sales all favor the shellfish, and many small shops have become berries.
I mentioned how popular the shellfish are and how easy to make them, but if you want to make excellent shellfish, there are many small problems.
At the end of the article, I turned out the common shell fruit problem without privacy, and made a small question and answer, hoping to give you some help.
-Bago Q&A Time-
My shellfish cracked.
The interface is not pinched / the interface is not placed on the bottom. When fermentation is expanded, the interface will naturally crack, and the shellfish wrapped in the filling should be paid special attention to.
Why is my shellfish not smooth?
The dough is damaged or over-fermented during shaping. Shellfish do not have to be fermented for a long time like toast, generally 35 ° C fermentation for 30 minutes.
My shellfish is not chewy
There may be too much water. The water content of shellfish dough generally does not exceed 60%. In addition, the hand speed should be faster during plastic surgery! Excessive fermentation produces a large number of pores, and the taste will lose its solid chewiness.
The bottom color is too dark?
Please turn down the heat. Also pay attention to draining after cooking.
Why is the epidermis not shiny?
The cooking time is too short and the water temperature is too low. Enough temperature and time to gelatinize the starch on the surface of the shellfish and show a beautiful luster when baked.
Little shellfish, greatly exquisite. The bagel is definitely the top 3 in my favorite bread, cute, versatile, and at the same time low-fat and healthy. What do you have a good "shellfish delicious combination formula"? Share your favorite flavor of berries with us!