Panasonic SD-PT1002 - Page 60

EN60
Bagel
Ӫ
Making bread dough
΍ Place A Vegetable oil water into the bread pan that is installed
with a bread blade in sequence and add Instant dry yeast into the
yeast dispenser.
Ύ Make the dough according to the steps specified in “Bread
dough making” (P. EN56).
Ӫ
Forming
Ώ Divide the dough into 8 small pieces that are 60 g each. Shape them into
balls, cover them with a small towel and place them still for 10 minutes.
ΐ Press the middle of the dough with one finger and rotate the dough
till the hole becomes bigger and from the shape of a bagel.
Ӫ
Fermentation
Α Place them onto a cooking paper sprinkled
with flour and allow the dough to ferment for
approx. 40 minutes (till it rises to double its
original size) at a temperature of 30 - 35 ˚C.
Ӫ
Water boiling
Β Boil both sides of them in boiling water for
30 seconds each and fully drain the water.
Ӫ
Baking
Γ Put them on a baking pan covered with cooking
paper and bake it in an oven preheated to a
temperature of 170 - 190 ˚C for 15 - 20 minutes.
Β
Γ
Bagels are directly edible.
But it would be more
delicious to cut the bagel
into half and add in fresh
vegetables, hams,
cheeses and jam.
Bread dough
High-gluten flour 280
g
A
խ
Granulated sugar 24
g
(2 tbsp)
Salt 5
g
(1 tsp)
Vegetable oil 8
g
(2 tsp)
Water 180
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
Ingredients (for 8 pieces)
Yogurt bread
Ӫ
Making bread dough
΍ Place A yogurt milk orderly into the bread pan, and add dry
yeast into the yeast dispenser.
Ύ Make the dough according to the steps specified in “Bread
dough making” (P. EN56).
Ӫ
Forming
Ώ Divide the dough into 10 equal pieces that
are 50
g
each. Shape them into balls, cover
them with a small towel and let them rest
for 10 minutes.
ΐ Place the dough properly, cut it slightly and
spray water on it.
Ӫ
Fermentation
Α Leave the dough to ferment for 40 - 60 minutes at a temperature
of 30 - 35 ˚C (to double its size after rise).
Ӫ
Baking
Β Coat with egg liquid onto the dough, then bake it in an oven
(preheated to a temperature of 180 - 200 ˚C) for approx. 15 minutes.
Bread dough
High-gluten flour 250
g
Whole wheat flour 30
g
A
խ
Butter 15
g
Granulated sugar
18
g
(
1½ tbsp
)
Salt 5
g
(
1 tsp
)
Plain yogurt 150
g
Milk
70
g
(
approx. 70
mL)
Instant dry yeast 2.8
g
(
1 tsp
)
Egg (evenly mixed) 25
g
Ingredients (for 10 pieces)
ΐ
Various flavored bread
Use bread dough