1 / 6
爱做面包的太阳花
May 13, 2021
Bagels
Whole Wheat Bagels ❤️ Formula by Baker Ai He Ziyou
全麦贝果❤️来自爱和自由老师的方子
🍞 Formula & Measurements
- •Dough: Bread flour 200g
- •Dough: Whole wheat flour 50g
- •Dough: Instant dry yeast 2.5g
- •Dough: Sugar 10g
- •Dough: Salt 5g
- •Dough: Water 140g
- •Dough: Butter 5g
- •Poaching water: Water 750g (750g in the original recipe)
- •Poaching water: Sugar 35g (75g in the original recipe)
Bagels are nutritious, versatile, and loved by so many fellow bakers. They are also very approachable to make at home; just follow Baker Ai He Ziyou's step-by-step method and they turn out great every time. The original book pages are shown in Photos 5 and 6.
🍞Ingredients:
🎈Dough: Bread flour 200g, whole wheat flour 50g, instant dry yeast 2.5g, sugar 10g, salt 5g, water 140g, butter 5g.
🎈Poaching water: Water 750g (750g in the original recipe), sugar 35g (75g in the original recipe)
Please refer to the last two photos for the detailed shaping and poaching instructions.
💡 Baker's Q&A & Troubleshooting (6)
Distilled from Author's NotesQ:Why is the crust on my bagels crisp right out of the oven?
A:Freshly baked bagels naturally have a crisp exterior! Once they cool and sit in a bag for a couple of hours, the crust softens into that classic chewy bagel texture. Crisp right out of the oven is delicious too!
Q:What is the title of the baking book?
A:'Baking Bread with Love & Freedom' (《跟爱和自由一起做面包》).
Q:How do these taste?
A:They taste wonderful 👍👍! I make them all the time. I only post recipes that pass the taste test at home.
Q:Oh, I bought her book too, haha! Sadly I didn't bring it with me when I moved.
A:🤝🤝 It is such a great book! Years ago before I ever looked up recipes online, I learned to bake bread entirely from books, and hers was one of my favorites.
Q:啊，我也买过她的书，哈哈哈。可惜没有带过来
A:🤝🤝非常好的书，很多年前都不知道网上找方子一直就是跟着书学做面包，自由老师这本就是其中之一。
Q:味道怎么样啊
A:很好地👍👍，经常做。不好吃的我不发上来。
💬 Website Comments (0)
Curated reader Q&As and troubleshooting notes are listed above.
❤️ 43⭐ 71💡 6 Q&As
Permalink ↗