Making crispy and chewy cheese bagels (+video) ïHyosum
It's a slightly salty cheese bagel, so it's good to eat it as it is, but I think it'll be good to dip it in sweet condensed milk! *Five pieces.
5 serving
Within 999 minutes
trash
Ingredients
  • Strong flour
    250g
  • Sugar
    15g
  • Salt
    4g
  • Instant Dryist
    3g
  • Water
    140g
  • Cheese
    150g
  • Water
    1L
  • Sugar
    1Ts
  • Cheese
    suitably
Video
Cooking Steps
STEP 1/16
Place all ingredients in a bowl and knead with hands or kneader for about 15 minutes.
STEP 2/16
Leave out the first fermentation, divide into 5 pieces and round.
STEP 3/16
Let it ferment for 20 minutes.
STEP 4/16
After the medium fermentation, press and spread flat with your palm.
STEP 5/16
Push it long, about 25cm with a rolling pin.
STEP 6/16
Gather the Shred Cheese (30g) on the edge.
STEP 7/16
Press down on the edges like in the picture every time you roll.
STEP 8/16
After finishing thoroughly, spread one end as flat as possible with a rolling pin.
STEP 9/16
Cover the other end well.
STEP 10/16
Place on paper foil cut into 13cm diameter for easy transfer when blanching.
STEP 11/16
Leave at room temperature and let it ferment for 30 minutes.
STEP 12/16
Bring to a boil the blanching water towards the end of fermentation.
STEP 13/16
[Blanching water] Add 1ts of sugar per liter of water.
STEP 14/16
Add dough when bubbles rise on the floor (water temperature 90). Then blanch back and forth for 30 seconds.
STEP 15/16
Place sufficient custard cheese on top immediately after blanching.
STEP 16/16
Bake for 10 to 12 minutes in a preheated oven at 190.
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