@aflouryspace
Who says you need to choose between a bagel and a shiopan? Have both, crispy and shiok! 🥐🥯🤞🏻 One dough, two breads! Recipe adapted from <貝果與鹽可頌的黃金比例> Dough: – 500g Bob’s Red Mill bread flour (12.5–13.5% protein) – 25g sugar – 10g salt – 5g instant dry yeast – 30g heavy cream – 50g ice cubes – 210-215g water (adjust as needed) – 20g unsalted butter, softened For bagels: 50g sugar + 1L water (for boiling), 3g butter per bagel For shio pans: 6g butter per piece (more if you want them crispier) Directions: 1. Mix all dough ingredients and knead until windowpane. Bulk ferment until doubled. 2. Divide: 65g each for shio pans, remainder split evenly for bagels. Round all portions. Place shio pan dough in the freezer for 30 mins, then transfer to the fridge. (This slows the proof while you work on the bagels.) Bagels: 3. Rest dough balls 15 mins. Roll each into a rectangle, flip, tuck the sides and roll up. Flatten one end with a rolling pin, tuck the other end under and pinch the seam to close. 4. Place each on a square of parchment. Cover and proof 30 mins or until 1.5x. 5. At the 20-min mark, preheat oven to 215°C fan. 6. Bring sugar water to a gentle boil. Drop bagels in and cook 30 seconds each side. Drain and place on a tray. Add a small knob of butter to the centre of each. 7. Bake at 215°C for 16–18 mins. Brush any leaked butter back over the bagels. Shio pans: 8. Shape rounds into teardrops. Rest 15 mins. Roll each into a long, tapered oval. Place butter at the wide end, fold the top over to cover, then roll toward you, pulling taut as you go, until the seam sits at the bottom. 9. Cover and proof 40 mins or until puffy. Increase oven to 220°C. 10. Spray with water and sprinkle with flaky sea salt. Bake at 220°C for 13–15 mins. Brush leaked butter over while still hot. #sgfoodie #easyrecipe #bagel #shiopan
♬ original sound – Aflouryspace – Aflouryspace
@aflouryspace
