Love Bagel (Coronary heart-Formed Bagel)
Recipe by WA-BAGEL Head Baker, Yukiko Iikura
Yield: 8 bagels
Components
Bread flour: 500g
Chilly water: 300g
Brown sugar: 4 tsp
Salt: 1/2 tsp
Instantaneous dry yeast: 6-8g
Canola oil (refined): 2 tbsp
Toppings:
Cristal coarse sugar: As wanted
Instruments:
Giant and small bowls
Plastic scraper
Weigh scale
Probe thermometer
Teaspoon and tablespoon
Oven and Baking Tray
Parchment paper
Letter-size paper
Giant pot
Skimmer
Cooking Directions
1. MEASURING AND KNEADING
Use chilly water and measure it into the bowl.
Add sugar, salt, and canola oil, and blend properly with a Plastic scraper.
Add one-third of the flour and blend, then add the yeast and blend properly.
Add the remaining flour and knead for about 5 minutes together with your fingers.
After kneading, unfold the dough right into a rectangle on the tray.
Verify the dough temperature with a probe thermometer. Whether it is round 22°C or greater, cool it down; if i is decrease than 22°C, place it in a cool space.
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2. RESTING
Cowl with plastic wrap and let relaxation for quarter-hour.
3. SECOND KNEADING & RESTING
Stretch and fold the dough repeatedly, then reshape it right into a rectangle.
Relaxation for one more quarter-hour.
Throughout this time, preheat the oven to 480°F and convey 8 litres of water right into a pot to boil.
4. DIVIDING & SHAPING
Reshape the dough to letter-paper measurement.
Lower the dough into 8 equal elements.
Form each bit right into a rope about 40 cm lengthy.
Twist the middle of the rope and type it into a hoop, then pinch the underside joint to create a pointed tip for a coronary heart form.
5. FINAL FERMENTATION & BOILING
Permit the dough to ferment for 15-Half-hour.
Boil either side of the dough for 1 minute.
6. TOPPING & BAKING
Let the boiled dough cool and dry barely, then apply Cristal coarse sugar to the floor.
Bake within the oven for 18-20 minutes.
Take pleasure in!
