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Cinnamon Raisin Bagel ｜ Life THEATER: Recipes for useful cooking videos

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Life THEATER: Useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 10g
salt : 2g
water : 120cc
cinnamon : 1g
Raisins : 60g
Sugar (for boiling) : 30g

Time required

42minutes

Procedure

1) Mix the dough 00:27
Put water and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, cinnamon, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 00:55
When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it up, put it in a bowl, wrap it and let it rest for 5 minutes.
3) Mold 01:18
Place the raisins on both sides of the dough and lightly hold it by hand.
Cut the dough in half, stack and press from above. Cut it in half and press each dough from above.
Cut into 6 equal parts on a table that has been dusted (outside the amount) with strong flour.
Lightly flatten the dough and fold it toward you from the edge. Spread it in the shape of a string of about 12 to 13 cm with the palm of your hand. Flatten one end, thin the other, and wrap the thin side with the flattened side to form a round shape. Place the dough one by one on the parchment paper cut into squares.
4) Ferment 02:13
Place in the refrigerator for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.
5) boil 02:22
Boil 1L of hot water (outside the amount) in a frying pan, add 30g of sugar, add the dough, and boil for 1 minute on each side.
6) Bake in an oven toaster 03:42
After boiling, place it on an iron plate and bake in a 1200W oven toaster for about 10 minutes.
When the surface is scorched, put aluminum foil on it.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it properly. There is no problem with some unevenness.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you like fluffy bread, mold it and then ferment it secondarily. Let it rest at room temperature for about 20 minutes. It looks about 1.3 times. I hope it gets bigger.
・ Bake in the oven immediately after boiling. If you don't bake it right away, it will wrinkle and lose its color and lose its flavor.