cathy’s pleasure: Mickey & MInnie Bagels


 

Mickey & Minnie Bagels

Substances:

Dough:

300g Blue Jacket bread flour

10g high quality sugar

1/2 tsp on the spot yeast

1/2 tsp salt

190g water

10g olive oil

crimson yeast powder

cocoa powder

Syrup:

1000ml water

2 Tbsp high quality sugar

Melted white chocolate

Technique:

1.Dough: Add all elements right into a
mixing bowl fitted with a dough hook. Knead until the dough is comfortable &
elastic. Divide into 2 parts. Knead in crimson yeast & cocoa powder
respectively. Divide each dough into 4 parts. For every cocoa dough, take away 10g
for ears. Take away 10g for ribbon for two crimson yeast dough. Relaxation the dough for
10mins

2. Roll out one crimson yeast & cocoa
dough right into a rectangle. Overlap barely & roll dough up like a swiss roll.
Press one finish of the dough flat with a rolling pin. Then carry each ends
collectively & cowl the sting with pressed aspect. Roll the additional cocoa dough
into rounds as ears & 2 crimson yeast dough into ribbon. Proof for 30mins

3. Positioned dough into boiling syrup
for 30secs, then flip over the opposite aspect for an additional 30secs. Positioned them again
on baking tray

4. Bake in a preheated oven @ 180C
for 5mins, then 140C for 10mins




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