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Tip 1: What is different drying, donut and bagels

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Amazingly soft and fluffy! Bagels for this recipe are prepared very simply, they are soft, fragrant and very, very tasty.

Put yeast in warm milk. Let the yeast stand for 10 minutes.

Grind butter in bowls and add 1 yolk and 1 tablespoon of sugar.

Mix everything well and add 2 more yolks and 2 tbsp of sugar. Rub to uniformity.

Add salt, sour cream, prepared yeast with milk, flour and knead the dough. Give the test time to rise within 1 hour.

Make bagels, grease with a mixture of yolk with a small amount of milk, sprinkle with sugar and bake in the oven at 180 degrees for 15-20 minutes.

As I prepare these bagels, see below in the video recipe:

The content of the article

  • What is different drying, donut and bagels
  • What is the difference between hard and soft wheat varieties?
  • What makes bourbon different from scotch

Bagels, bagels and dryers in modern bakery production belong to the same nomenclature name - donuts. Perhaps that is why many consumers do not think too much about the intricacies of the difference between these bread ring-shaped delicacies. Moreover, recently baking on the shelves without that much. But there was a time when these products appeared much later than the traditional for Russia loaf and roll. The most expensive gift for children from parents who came from the fair was a basket of fragrant bagels, which often fell down with poppy seeds.

Appearance history

I wonder what is the story of the appearance of this flour product?

In Russia, to determine the wealth of the family, it was necessary only to see how much bread there was in the house. Therefore, there was such a custom - to make decorations from different flour products. Dryers, pretzels, donuts and, of course, bagels were very popular.

Each flour product has its own unique story of appearance. Bagels are representatives of traditional flour products.

But many scientists are inclined to say that they were invented by European and Ukrainian culinary specialists. If you rely on the facts, then it was the Jews who invented this culinary product. Odessa products were considered the most common. They are even sung in many songs.

Why are they round and who came up with? It happened completely by accident. A simple Jew wanted to make a gift to his king and prepared a bread circle. It was he who became the symbol of the victory of the Poles over the Turks.

Ingredients for Vintage Homemade Bagels:

  • Wheat flour / Flour - 500 g
  • Water - 270 ml
  • Chicken Egg - 1 pc
  • Sugar - 2 tbsp. l
  • Salt (+ pinch for water) - 1 tsp.
  • Vegetable oil - 3 tbsp. l
  • Yeast (dry) - 1.5 tsp.
  • Mack (I used and sesame) - 1 tbsp. l

Time for preparing: 270 minutes

Servings: 8

Recipe "rustic bagels"

For the preparation of classic home bagels we need:

  • milk - 500 g,
  • flour - 4 cups,
  • sugar - 100 g,
  • eggs - 4 pcs.,
  • butter - 50 g,
  • kefir - 50 g,
  • salt, vanillin.

Mix the sugar with the eggs, then add the softened butter, followed by kefir and a pinch of salt, stir once more and, filling the flour, knead the very cool dough. We give it a little to lie down for about half an hour, and then we cut off a small piece from it and start pulling out the “sausage”. Cut the sausage into pieces of 10-12 cm, sprinkle with flour and put in a plastic bag so that they do not dry.

Then we take out one piece, roll it out with our hands into a long sausage about 20 cm long, glue it into a bagel shape, and roll over the junction so that it is not visible. This process can be difficult, because the dough is steep and will strive to constantly roll back, so you have to do a bit of it. We boil the milk on the stove in advance, it is advisable to do it in a wide saucepan, and then we drop the finished bagels in turn.

Boil it in boiling milk should be short-lived, usually as long as it does not float to the surface. We take out and lay out on a clean napkin or cloth so that the remaining milk is drained and not burned during baking. We repeat the same manipulations for the remaining pieces, lay them on a napkin.

Next, prepare the oven - heat it up to 240 degrees, spread the parchment on the baking sheet, lubricate it with vegetable oil and put bagels on it. Bake them for 30 minutes. Check the readiness can always be the usual way - poke dough with a toothpick.

Cooking bagels with poppy seeds

Pour the milk into the bowl of breadmaker. It is better to preheat it a bit beforehand - this way the fermentation process will go faster.
Melt the butter and add it to the milk.
Beat the egg lightly to mix the white and yolk. Pour half of the eggs into the breadmaker's bowl, and leave half to smear the bagels before baking.

Then add the dry ingredients to the breadmaker: flour, salt, sugar and yeast.

Select the “Home baker” breadmaker's operating mode, where you set the following parameters: 10 minutes - the first batch of dough, 20 minutes - the dough rest, 14 minutes - the second batch of dough, 60 minutes - the growth of the dough.
So the dough should look like after the first kneading.

If your oven does not have this mode of operation, knead the dough in the dough for buns mode. You can also use the main program for baking the dough, only it will need to get it before the baking stage begins.

In addition, you can knead the dough and the usual way - manually. You need to knead the dough until smooth - about 10 minutes, then let it rest for half an hour. After that, knead the dough for another couple of minutes and place it in a warm place for proofing, during which it should double.
So the dough will be after proofing - smooth and airy.

Put the dough on the desktop and crush a little, so that the excess air comes out.

Divide the dough into two parts, and then each - another 6.

Roll the dough with buns.

Make a finger in the center of each bun.

Carefully and very delicately, so as not to break the dough, stretch it into a ring until a bagel is formed.

Place the bagels on a baking sheet sprinkled with flour. Bagels must be at a distance from each other, because they will grow.

Leave the bagels to rise for 25-30 minutes. This time, turn on the oven so that it warms up to 200 degrees. It is better to choose the mode of convection, but if it is not, select the mode of the lower and upper heating.
When the bagels grow, brush them with the remaining egg and thickly sprinkle with poppy seeds.

Bake the bagels for about 15 minutes. They should become very rosy and still grow in the oven.

Before serving, cool bagels on a wire rack.
If you freeze a ready-made bagel for the future, wait until they cool down, and then wrap each in plastic wrap. Before use, defrost the bagels in the microwave. Believe me, they will be exactly fresh.

Recipe "Vintage Homemade Bagels":

Products are designed for 10 bagels (I have 8 pcs.).

Prepare the WELDER: sift 125 g of flour into a bowl and quickly brew 100 ml of boiling water, stirring continuously. Leave to cool.

Meanwhile, pour 100 ml of warm water into the bucket HP, sift another 125 grams of flour there too.

Then cook the BOOK: add tea leaves and yeast to the flour in the bread maker and mix the "dough" on the program. See after 5 minutes: if the dough is too dry, you can add a little water by subtracting this amount from the remaining 70 ml.

Leave to approach 1 hour 30 minutes.

Knead again in the HP Dough: add sugar, the rest of the water, 250 grams of flour, yolk (leave the protein for coating), salt. Knead. At the end of the kneading add oil.
Let go 1 hour 30 minutes.

Remove the dough, let it rest for 10 minutes.
Divide into 8-10 parts. To divide as you are accustomed to: I make a hole on a piece of dough and then wrap a bagel on the index finger around the circumference, and thus the bagel is stretched to the desired size.

Grease each bagel with vegetable oil, cover with film or soaked in hot water and wrung out with a kitchen towel and leave to fit for about 45 minutes.
Preheat oven to 200 degrees

Proceed to the wrapping of bagels: boil water in a large saucepan, salt it a little and scald the bagels one by one, carefully submerging it in water, turning it upside down on the other side. The look at them at this stage is not very beautiful: the surface is wrinkled a little, but everything will be straightened in the oven.

Coat bagels with protein

and sprinkle with poppy seeds.

Bake at 200 degrees and WITH STEAM - the first 5 minutes,
then reduce the temperature to 190 * C. The oven is still about 15 minutes,
5 minutes before the end, quickly open the oven to let off steam.
REMAIN ON GRID.
The recipe is adapted to the use of bread maker, but you can knead manually.

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What are they

Bagels and dryers belong to the donuts. It is believed that they appeared even in Russia, only in its different areas: from today's Ukraine to Moscow.

The main ingredient that affects the caloric content of bagels is wheat flour. Despite the rich origin, this product has its advantages. It goes well with coffee and tea, as well as milk drinks, it is well kept. Their composition is filled with beneficial substances, including copper and manganese, which are important for the body. Bagels are even introduced into the diet of small children, which not only pleases kids, but also helps the first teeth cut through.

This treat contains many vitamins of group B, A, E, D, as well as iron, magnesium, potassium, calcium.

Composition and calorie bagels with poppy seeds

In the preparation of bagels using traditional technology and only natural ingredients, including:

Often this product is supplemented with nuts, traditional poppy seeds or sesame, which has little effect on the energy value.

The main caloric content of bagels is contained precisely in flour and butter.

These products per 100 grams contain about 70 grams of carbohydrates, less fat - only 1 grams and about 16 grams of proteins. The caloric content of bagels is 336 kcal per 100 g of the product.

Cooking technology

The main feature of bagel products is the technology of their preparation. And bagels, and drying before baking necessarily scald in water or milk. It is believed that this method was coined by the creators of this product.

Usually, just 15-20 seconds of boiling is sufficient. Bagel can be spread on a baking sheet when it floated on the surface of boiling water. After cooking, bake the product for 20 minutes in the oven.

Cook yourself or buy in the store?

Not every housewife is ready to spend more than two hours off the stove to please her household with this tasty treat. Looking and beckon various products on the shelves of stores, but are they tastier?

Of course, if you follow the correct recipe, everyone will be happy to try the bagels that you cooked, but if cooking is not your fad or you simply don’t have enough time, you should pay attention to the composition of the store treats.

It is necessary to pay attention to whether there are artificial additives among traditional ingredients. In these bagels should not contain any flavorings, emulsifiers, preservatives and other things. By adding such substances, the manufacturer is only trying to achieve greater benefits from the sale, but does not care about the health of consumers.

Is the calorie content of dryers and bagels?

Drying is another type of bagel made using similar technology. This treat, unlike bagels, has a smaller size, the product is more crisp. The ingredients for the preparation of dryers are used the same, because the caloric content is similar to bagels. Given the small size, the calorie content of 1 thing is only 17 kcal, while the caloric value of 1 bagel is 336 kcal (when taking into account the weight of a bagel in 100 g).

Does it harm the body, what are the contraindications to use?

Such products, prepared on the basis of flour, as a rule, have considerable energy value. The point is in wheat flour - its high content in the composition of the product makes it saturated with fast carbohydrates. On the one hand, these substances are the most effective source of "light" energy for our body. However, with excessive use, you can earn a couple of pounds overweight.

Regarding the same chocolates, bagels are a more beneficial treat for tea for those who watch their weight. Do not forget that because of its dryness, bagels and drying are recommended to be used along with any drink.

Lamb products are also contraindicated for people suffering from gastric ulcers, gastritis and other diseases of the gastrointestinal tract. It is because of their dryness that they can cause serious complications of your diseases.

What do the donut, donut and drying

You do not need to be a connoisseur to distinguish a common feature in these three breads - a dough plait twisted into a ring. But, oddly enough, it had no effect on the appearance of the names, which are based not on the external similarity, but on the manufacturing technology. I must say that the composition of the products required for the manufacture of donut products, they are absolutely similar. Classic donuts are made from flour, salt and yeast, but the main secret lies in their pre-scalding.

Only after lowering the bagels in boiling water or milk, they are sent to the oven. The cooking time depends on how quickly the donut rolls to the surface. This usually happens after only 15-20 seconds. Therefore, initially baranki was called obvarenka, obvaranka, abaranki (“obarinok” in Ukrainian) and as a result were transformed into the usual today - bagel.

In the manufacture of bagels today is not used boiling water, they just pour hot steam, but the name remains the same. Drying capacity for long-term storage is sometimes called canned bread, because they are the same donut, but only thin and heavily dried. Such a definition can be found in the Dahl dictionary. For the first time the name of a small donut - “drying” was recorded in writing as a dialect of the Voronezh province in 1858, but gradually it took its place in the literary language. Although in the Pskov and Novgorod provinces there was still a long time for a small dry steering wheel, 2-4 cm in diameter, called a lamb.

What is the use of this product?

Like any product, ours has its own definite benefit and harm. The main advantage of this delicacy is that they are very tasty and perfectly combined with tea, coffee, juices and dairy products.

Their composition is saturated with a large number of minerals, namely, manganese and copper. Ten round buns contain the necessary daily form of these elements.

The most important fact is that this product is absolutely natural; no hazardous and chemical substances or additives are used in its production. Therefore, they are introduced into the diet of already half a year old babies. Only a treat should be given under the strict supervision of adults so that the child does not choke.

The kid will not only enjoy the tasty product, but it also contributes to the eruption of the first teeth.

And here bagel?

It is believed that the word “donut” and the very technology of preparation appeared in Russia thanks to the Belarusians, and the Eastern European Jews living in Ukraine spread the bagels. Due to this fact, for a long time the donut and drying on the shelves of stores were called "Moscow", and bagels "Odessa". But the technology of making bagels all the same implies their obligatory scalding. Правда, тесто для бубликов делается более сдобным и рыхлым и сами изделия сдабриваются разнообразными посыпками или начинками. Иногда такие ингредиенты сразу добавляются в тесто.

Такой характерный для этой разновидности выпечки признак, как пышность и рыхлость, отразился в названии - бублик. Слово «бубел» без уменьшительного суффикса всегда существовало в славянских языках, и в украинском тоже. Оно означало звук, появляющийся при лопании пузырей. Бублиться, то есть дуться, пузыриться. Bagels were widely spread in Russia only in the 19th century, although in Europe they were known from the beginning of the 17th century under the name “bagel” - the stirrup, but this does not detract from the significance of the Jews in their invention. On the contrary, there is a legend that the first bagel was baked by a Jewish pastry chef from Vienna as a sign of gratitude for the victory over the Turks and presented to the King of the Polish-Lithuanian principality Jan Sobieski, who was a true connoisseur of horses. So, baking with a hole in the middle in the form of stirrup began its victorious march around the world.

What are they like?

The first bagel was prepared back in 1616. During this time, cooks from around the world have come up with a lot of its varieties.

So, they are:

  • simple (the basis of cooking is unleavened dough),
  • sweet
  • with poppy seeds
  • whistling
  • by air,
  • American bagels
  • Rich (invented by the Poles),
  • date,
  • with sesame,
  • custard,
  • large with meat filling.

Traditional delicacies are eaten with tea, coffee, kefir or milk.

American bagels eat like sandwiches. They are cut into two parts and filled with filling. The filling is chosen to taste. Mostly they prefer soft cream cheese and a slice of lightly salted red fish. This dish is perfect as a breakfast.

If you fill the meat stuffing, it can be a supplement to the diet soup.

Can I eat store food?

Many women choose store bagels. Not because they are tastier, just if you cook yourself, it will take a lot of time (at least two hours).

If you have preferred store products, then carefully read the composition, which is listed on the package.

Round shaped buns must be made from flour, water, sugar, yeast, margarine and salt. Some manufacturers may fill the product with vanilla, poppy seeds, sesame, nuts and raisins. In no case in the composition should not contain all sorts of food additives and flavor enhancers. If you still got to such food, then do not take it. Otherwise, you can significantly harm your body.

There are special dryers, which are designed for people on a diet, or for patients with disorders of the organs of the gastrointestinal tract. Manufacturers do not add yeast to them.

And if you want to be absolutely confident in the quality of the product, it is better to spend time and cook them at home.

What is included in the composition?

This product is rich in proteins, carbohydrates and fats. The composition is filled with almost all the vitamins and minerals that are necessary for the human body. The most important vitamins are all the B vitamins, as well as vitamin A, E and D. Of the trace elements, iron, magnesium, copper and manganese are worth noting.

The microflora of the human body loves such food. The stomach is able to quickly digest and assimilate them.

Only you should not eat them dry, it is better to drink tea, milk or kefir. Thus, you do not disturb the intestinal motility. It is also worth eating them in moderation. And then round buns will not harm your health.

Tasty bagels recipes

Fans of such delicacies asked more than once how to make a bagel at home? Consider the two most popular and delicious recipes that have been in demand among housewives for a long time. So, how to make bagels.

According to this recipe you will get fragrant tasty round buns with a hole inside. But note that the recipe is complicated, it will take at least six hours, but it's worth it, believe me.

For the preparation we need (a portion of 7 pieces): 325 grams of flour, 2 grams of yeast (if you take dry, then you need one teaspoon), 20 grams of melted butter, 50 grams of sugar, 5 grams of salt. If desired, add sesame or poppy seeds.

Preparation of the test takes place in two stages. First we collect half the flour with a glass of water (the water should be warm), half the yeast, 2 teaspoons of sugar and one salt. The dough is kneaded until it becomes soft and does not stick to the walls of the dish. After that, you need to cover it and leave for three hours in a place with a warm temperature. If after three hours the dough does not fit, then wait for more.

Now in a separate bowl, knead the remaining ingredients, just do not add poppy and sesame. Combine the two doughs together and beat with a mixer for about eight minutes. If there is no mixer, then you can knead by hand. Cover with a towel and leave for another hour.

Already finished dough divided into seven equal parts. We roll out the sticks of maximum length (only not quite thin). They should make you perfectly flat and smooth. If cracks are present, then try again to knead the dough.

Before twisting the circle, grease the ends of the sticks with water. Ready flour rings should be laid out on a baking sheet, which is pre-covered with parchment paper (can be greased with butter). Let so stand up half an hour.

Now we need to boil the water with salt. The pan should be such that our culinary product feels free. Boil for half a minute and after it comes up, pour it back into the pan, sprinkle with poppy seeds or sesame. So we repeat with everyone.

We put our round buns in a preheated oven (the temperature should be from 210 to 230 degrees). We bake 10-15 minutes and turn over to the other side. Thus, they will turn out evenly roasted.

Finished treats need to cool. Do not eat them hot, because as we know, hot dough has a negative impact on the work of the gastrointestinal tract.

The recipe that our grandmothers used was taken from a Soviet cookbook.

We will need: 200 grams of flour, 5 grams of yeast (only fresh yeast will do), 15 grams of sugar (if you have a sweet tooth, you can do more), half a cup of milk, 10 grams of margarine, 6 grams of salt and one egg.

Pound the yeast with sugar and dilute with warm milk (you can also with water). Mix all the culinary ingredients and knead the dough well. We put in a warm place and wait until it rises. If you have the dough liquid consistency, you can add more flour.

Roll up the rollers. The thickness should be approximately one finger. Twist into a circle, forming the steering wheel. The ends are smeared with protein (they stick together better).

Any recipe involves a process of cooking first, and then roasting.

To give our bagel a golden color, add a couple of tablespoons of sugar to the water for five liters of water. Thus, starch is formed, which will cover our culinary creation.

We take out of the water and give to dry. Then razlazhivaem on a baking sheet covered with parchment paper. We bake 20 minutes at a temperature not exceeding 230 degrees.

Our lambies will end up crunchy, but soft inside.

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