🌈Make rainbow bagels and even fruit sando

#Fruitssando #Bagel #Rainbowbagel
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hello. Dear subscribers~~
This video is a rainbow bagel. Actually, I really like bagels, but I made this rainbow bagel a long time ago and wanted to make a video of it. I couldn't use a kneader because the amount of dough was small, so I kneaded it by hand, but the taste is delicious and the color is really pretty.
I made these bagels and gave them to someone I care about, and she loved them.
As a baker, I am happy because I seem to be making people around me happy.
Put fruits in different colors such as strawberries, kiwi, and oranges. The cream in the fruit sando is
Whip it hard and sandwich it on a bagel, put it in the refrigerator for a while, then cut it. I was in a hurry so I cut it right away.
I like chewy bagels, so I put Tangzhong dough in the dough. I also added levain for the flavor of the bread.
- If Tangzhong dough is not added, add 30g of water and 15g of bread flour to the dough of each color.
- If you don't add Levin, add 5g of water and 5g of bread flour to the dough of each color (If you are curious about how to make Levin, please refer to this video)
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- If Tangzhong and Levang are not added, add 35g of water and 20g of bread flour to the dough of each color.
[Ingredients (total of 6 pieces)]-
* Please prepare 4 ingredients below
62g of bread flour, 21g of cake flour, 7g of sugar, 1.8g of salt, 1g of semi-dry yeast (gold), 5g of unsalted butter, 17g of water, 10g of Levin, 45g of Tangzhong dough, food coloring (red red, moss green, violet, white)
* I put the water temperature at about 30 degrees.
*Use your own food coloring.
[to make]
1. Measure all the ingredients and knead until the surface of the dough is smooth. If you increase the amount and use a kneader, knead for 5 minutes at low speed and 5 minutes at medium speed.
2. It's good when the dough temperature comes out to about 25 degrees. When the kneading is complete, cover the surface with a damp cloth to prevent it from drying out.
3. Make the dough into a rectangle shape with a thickness of 1 cm and overlap all 4 pieces of dough.
4. Cut overlapping dough in half and overlap.
5. Divide into 115g each and shape into bagels.
6. Ferment at room temperature for 40 minutes.
7. Add 1 liter of water and 50g of sugar, heat the water to 90 degrees, and blanch the front and back sides of the bagel for 15 seconds each.
8. Bake in an oven preheated to 170 degrees for 14 minutes (based on smeg oven)
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