Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.
Ingredients:
For the Water Roux (Tang Zhong):
30g Very fine rice flour
150g Water
10g Cocoa butter
Powders:
250g Corn starch
150g Very fine rice flour
50g Tapioca starch
10g Sale
10g Sugar
80g Water Roux
20g ANGEL MIX 2.0
10g PSYLLIUM powder
15g Yeast
Liquids:
260g Water
20g Seed oil or olive oil
To polish:
Melted cocoa butter or seed or olive oil
Procedure:
For the Water Roux:
In a saucepan, combine the flour and water, and cook over a low heat, stirring with a whisk until the mixture is smooth, homogeneous and without lumps. Continue mixing for about 2-3 minutes, until the mixture is very stiff. At this point, add the melted cocoa butter and incorporate it into the freshly prepared Water Roux. Leave to cool. PS: You can make this preparation a few days in advance, taking care to keep it well covered in the refrigerator.
Now prepare i Bagels:
Gather all the "powders" and the Water Roux in the mixer bowl and start it at low speed with the hook.
Pour in the "liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl using a spatula and bringing the dough back to the center.
If desired, add spices or other ingredients to flavor the bagels, such as turmeric, tomato extract, flavourings, seeds, etc.
Continue working until you obtain a smooth, homogeneous and firm mixture.
Transfer the dough to the table sprinkled with rice starch, work it briefly with your hands and form a 45cm loaf.
Divide the loaf into 9 pieces of 5cm each and work each loaf to form the bagels. Take a portion of the dough and roll it out to form a cylinder, then join the ends by pressing them well to close the circle. If necessary, lightly wet the ends to seal them better, then place the bagel on a baking tray lined with baking paper.
Leave to rise as indicated, then polish with liquid cocoa butter (or oil) and cook as indicated in the recipe (adjust time and temperature if you prefer other shapes or sizes).
Remove from the oven and let cool. If you want, you can still shine the buns with more cocoa butter. It is possible to freeze the product for up to 45 days from the production date or consume within 2 days, storing them in a tightly closed airtight container and at room temperature.
Note:
The presence of Water Roux makes the boiling procedure "superfluous" which, by gelatinizing the starches, gives the classic 'gummyness' to the final product.
Alternative 1: It is obviously possible to prepare the bagels respecting the traditional double cooking method: in this case it will be sufficient to boil the bagel on both sides for a minute, in a solution of boiling water, bicarbonate of soda and sugar, and then finish cooking as described in the recipe.
Alternative 2: Before cooking it is possible to spray the surface of the bagels with a solution - previously brought to the boil and then cooled - of water, sugar/honey/maple syrup and bicarbonate, to give the traditional color to the final product, as if had been boiled.
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