Pan bagel mercadona

🌏 Pan bagel mercadona

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Also sometimes called, simply, everything bagel, this is a mixture of seeds and spices for topping bagels that Americans have started using on just about everything. The combination of flavors, aromas and textures seems to combine deliciously well with any dish or dough, as a topping, topping or topping, a bit like Japanese furikake. But let’s start at the beginning to understand this unleashed passion.

Thanks to movies and television, we know very well that bagels are those round bagels with a hole very typical of New York, associated with breakfast but also with frugal lunches, diners, delis and street stalls.

To be more precise, the bagel is a bakery dough that originated in the Jewish communities of Poland, which the immigrant communities that arrived in New York became almost an icon of the city. They are individual doughnut-shaped rolls, very puffy and with a characteristic texture thanks to the peculiarity that distinguishes them: before baking, they are cooked in water.

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mercadona uses

This is going to be a long and thick entry. Brick. If you want to know simply how they are made, at the end is the procedure. It happens that these muffins have a prominent place in my heart, and I have taken advantage of the anniversary of the blog to make a conscientious and also personal entry.

Mix together strong flour, water at 50-55% hydration, 2% salt, 1.5% fresh yeast and 5% malt syrup. Knead. Little or no block fermentation. Divide into pieces of about 120 gr, roll into balls, let them rest for a while, shape them into bagels, put in the fridge until the next day, boil the pieces briefly in water with honey, malt or baking soda and bake.

Many bagel recipes use diastatic malt instead of malt syrup. By having active amylases, the addition of diastatic will promote the accumulation of maltose in our dough, with the same effects as syrup or honey in terms of generating crispiness and color in the crust, but it will provide fewer flavor and aroma compounds compared to those. It is going to give us a little more volume because of its fermentation accelerating effect. In the tests I have done, the crust with diastatic was always a little (slightly) more crisp and colored than with syrup or honey.

👂 mercadona online

This is going to be a long and thick entry. Brick. If you want to know simply how they are made, at the end is the procedure. It happens that these muffins have a prominent place in my heart, and I have taken advantage of the anniversary of the blog to make a conscientious and also personal entry.

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Mix together strong flour, water at 50-55% hydration, 2% salt, 1.5% fresh yeast and 5% malt syrup. Knead. Little or no block fermentation. Divide into pieces of about 120 gr, roll into balls, let them rest for a while, shape them into bagels, put in the fridge until the next day, boil the pieces briefly in water with honey, malt or baking soda and bake.

Many bagel recipes use diastatic malt instead of malt syrup. By having active amylases, the addition of diastatic will promote the accumulation of maltose in our dough, with the same effects as syrup or honey in terms of generating crispiness and color in the crust, but it will provide fewer flavor and aroma compounds compared to those. It is going to give us a little more volume because of its fermentation accelerating effect. In the tests I have done, the crust with diastatic was always a little (slightly) more crisp and colored than with syrup or honey.

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