Q: Can I use a different kind of sugar instead of maltose and granulated sugar?
A: Yes, you can substitute with other types of sugar, but it may slightly alter the taste and texture of the bagels.
Q: What can I use if I don’t have a fermentation box?
A: You can let the dough rise in a warm, draft-free area. It might take longer than in a fermentation box.
Q: Can I skip the boiling step for the bagels?
A: Boiling is essential for the texture of bagels. Skipping this step will result in a different texture and may not give the traditional bagel crust.
Christmas Reindeer Bagels
Notes
Ingredients:
- Salt: 3g
- Butter: 20g
- Maltose: 20g
- Granulated Sugar: 40g (20g for dough, 20g for boiling)
- Bread Flour: 560g
- Dry Yeast: 6g
- Water: 300g for dough, 1000g for boiling
- Pork Floss: As needed
- Red Velvet Liquid: As needed
- Biscuit Sticks and Chocolate Candies for decoration
- Mix bread dough ingredients in a mixer until a rough membrane forms.
- Divide into 12 equal parts, roll into balls and rest for 15 minutes.
- Roll each dough ball into an elongated oval shape.
- Spread a suitable amount of pork floss on each, then roll from top to bottom.
- Pinch to seal the end, flatten one end and tuck into the other.
- Let the bagels rise in a fermentation box until they are 1.8 times their original size.
- Boil 1000g of water with 50g of sugar, and cook each bagel for 30 seconds on each side.
- After boiling, bake in a preheated oven at 190°C using convection mode for about 16 minutes.
- Decorate with biscuit sticks and chocolate candies to create the reindeer look.
- Calories: Varies based on size and toppings
- Carbohydrates: High (mainly from flour and sugars)
- Protein: Moderate (from bread flour and pork floss)
- Fats: Low to Moderate (from butter)
