우리밀 통밀가루 100% 베이글 만들기 | 당근베이킹 | 키토김밥 | 당근베이글 with 에바솔로 조리도구 | 공동구매
5.1 هزار بار بازدید -
5 ماه پیش
-
1. Make 100% Korean whole
1. Make 100% Korean whole wheat flour carrot bagels - 8 pieces
450g Korean whole wheat flour
6g instant dry yeast
10g organic sugar
7g salt
200g carrots + 165g water (final temperature 30-38 degrees)
20g brown rice oil or vegetable oil
* The amount of moisture may vary depending on the working environment and material condition.
Although the dough has a lot of moisture, you can add 20 to 30 g of whole wheat flour as needed.
Please refer to the card for bagels made with Bob's Red whole wheat flour.
If you make bagels without carrots, omit the whole carrot and use 180g of water.
1) Knead by hand for 10 minutes or use a kneader at low speed for 7 minutes.
2) Rest at room temperature for 20 minutes
3) Divide 115g and roll into circles.
4) Intermediate fermentation at room temperature for 20 minutes (15 minutes in summer)
5) After molding, place on parchment paper and perform secondary fermentation for 30 minutes.
(If you are making a large quantity like I did, the dough you first molded will finish fermenting quickly, so please check the condition of the dough and blanch it.)
6) Start preheating Smeg to 180 degrees / Enhance oven to 190 degrees.
7) Blanch in boiling water
8) Wiswell oven 190 degrees up and down for 20 minutes + 170 degrees up and down at 200 degrees for 8 minutes
Smeg oven 180 degrees for 18 minutes (18-20 minutes)
2. Bagel cream cheese (enough to spread 3-4 times)
Carrot Cream Cheese - 80g Kiri Cream Cheese + 100g Carrot + A Little Salt + 0.5 Tbsp My Normal Allulose
Chive cream cheese - 80g Kiri cream cheese + 8 chives + a little salt + 0.5 tablespoons of my normal allulose
3. Making carrot kimbap - 3 rows worth
Ingredients: 1 large carrot (about 600g), 14-16 eggs, 6 sheets of gimbap seaweed, pickled radish, 6 tablespoons of milk, 2 tablespoons of mirin, 1/3 tablespoon of salt, brown rice oil or cooking oil, 1/2 tablespoon of minced garlic, sesame oil little
1) Slice the carrots and fry them in oil in a pan.
2) When the carrots become mushy, add minced garlic, fry over high heat and place in a large pan to cool.
3) Beat the eggs in a bowl, then add milk, mirin, and salt and mix.
4) Divide the eggs into the heated pan and fry them into egg rolls or zidan.
5) Cut the finished egg with a knife.
6) Place eggs, carrots, and pickled radish on top of the seaweed in that order and roll with appropriate force.
7) At the end, add one more piece of seaweed to prevent the seaweed from tearing due to the moisture in the ingredients.
8) Apply sesame oil and cut into bite-sized pieces.
❤️Secondary editing of this video is prohibited / Please indicate the source when using the recipe.
450g Korean whole wheat flour
6g instant dry yeast
10g organic sugar
7g salt
200g carrots + 165g water (final temperature 30-38 degrees)
20g brown rice oil or vegetable oil
* The amount of moisture may vary depending on the working environment and material condition.
Although the dough has a lot of moisture, you can add 20 to 30 g of whole wheat flour as needed.
Please refer to the card for bagels made with Bob's Red whole wheat flour.
If you make bagels without carrots, omit the whole carrot and use 180g of water.
1) Knead by hand for 10 minutes or use a kneader at low speed for 7 minutes.
2) Rest at room temperature for 20 minutes
3) Divide 115g and roll into circles.
4) Intermediate fermentation at room temperature for 20 minutes (15 minutes in summer)
5) After molding, place on parchment paper and perform secondary fermentation for 30 minutes.
(If you are making a large quantity like I did, the dough you first molded will finish fermenting quickly, so please check the condition of the dough and blanch it.)
6) Start preheating Smeg to 180 degrees / Enhance oven to 190 degrees.
7) Blanch in boiling water
8) Wiswell oven 190 degrees up and down for 20 minutes + 170 degrees up and down at 200 degrees for 8 minutes
Smeg oven 180 degrees for 18 minutes (18-20 minutes)
2. Bagel cream cheese (enough to spread 3-4 times)
Carrot Cream Cheese - 80g Kiri Cream Cheese + 100g Carrot + A Little Salt + 0.5 Tbsp My Normal Allulose
Chive cream cheese - 80g Kiri cream cheese + 8 chives + a little salt + 0.5 tablespoons of my normal allulose
3. Making carrot kimbap - 3 rows worth
Ingredients: 1 large carrot (about 600g), 14-16 eggs, 6 sheets of gimbap seaweed, pickled radish, 6 tablespoons of milk, 2 tablespoons of mirin, 1/3 tablespoon of salt, brown rice oil or cooking oil, 1/2 tablespoon of minced garlic, sesame oil little
1) Slice the carrots and fry them in oil in a pan.
2) When the carrots become mushy, add minced garlic, fry over high heat and place in a large pan to cool.
3) Beat the eggs in a bowl, then add milk, mirin, and salt and mix.
4) Divide the eggs into the heated pan and fry them into egg rolls or zidan.
5) Cut the finished egg with a knife.
6) Place eggs, carrots, and pickled radish on top of the seaweed in that order and roll with appropriate force.
7) At the end, add one more piece of seaweed to prevent the seaweed from tearing due to the moisture in the ingredients.
8) Apply sesame oil and cut into bite-sized pieces.
❤️Secondary editing of this video is prohibited / Please indicate the source when using the recipe.
5 ماه پیش
در تاریخ 1403/01/09 منتشر شده
است.
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