Cinnamon Raisin Bagels 肉桂葡萄貝果
Bagel is the best choice for breakfast or lunch. You can just eat it with butter, or you can sandwich it with salmon, ham, cheese. It is chewy and delicious. This cinnamon raisin bagel, with aromatic cinnamon flavour and sweet raisins, great combination.
Bagel is not difficult to make, once you try it, you will know how good it is the homemade freshly baked one. So much better than the frozen one or even the coffee shop one. Make one batch 12 bagels, you can store in freezer, everytime just microwave or toast it, it will become fresh and soft again. Let’s bake it!
貝果bagels是最佳的早餐午餐之選，可以塗牛油，也可夾三文魚，芝士，火腿成三文治吃。比麵包較煙韌有口感，除了原味，也可試這個肉桂葡萄味。充滿肉桂香，加上葡萄乾，口感豐富，如果你喜歡肉桂香，必定要試這個喔！
超簡單易做，自家製比麵包店咖啡店做的更美味超！可將貝果存放在冰箱，每次只需用微波爐或多士爐加熱，又會變會鬆軟，很方便！
In a large bowl, mix the yeast, flour, sugar, salt, cinnamon and raisin together. In another bowl, mix honey, brown sugar, oil and water together. Slowly stir the mixtue into the flour, little by little to make it together. (You may not need all the liquid)
大碗內將高筋麵粉，全麥麵粉，鹽，肉桂粉及葡萄乾拌勻。另外將蜜糖，紅糖，水及油拌勻，慢慢倒入麵粉內拌勻。
Tip the dough onto floured worktop, knead the dough for 10 minutes, until smooth and elastic. Then put in an oiled bowl, cover with cling film and let it rise for one to two hours, until double in size.
將麵團放在灑有麵粉的枱上，搓10分鐘至麵團表面光滑及有彈性。放入塗有油的大碗內，用保鮮紙封口，靜置一至兩小時至麵團脹大一倍。
Knock the air out of the dough, divide it into 12 pieces. Roll into a ball, and use finger to press in the middle and make a hole. Place the dough on lined baking sheet. Cover with cling film and let it rise for 30 minutes, the dough will grow little bit bigger.
按壓麵團排出空氣，分成12份，搓圓，用手指在中間弄一個圈，放在鋪有烘焙紙的烤盤上。蓋上保鮮紙，靜置30分鐘，麵團會再脹大一點。
Bring a large pot of water with 2 tablespoons of brown sugar to boil, then add three bagels to cook for 45 seconds each side. Dry it with kitchen towle, then place on the parchment paper. Brush a layer of egg wash on top.
煮一大鍋水，下兩湯匙紅糖，放三個貝果，每邊煮45秒，撈起，抹乾水份。放在烘焙紙上，在表面塗一層蛋白。
Pop in preheated oven at 220C , bake for 15 minutes, then turn it over and bake for 5 to 10 minutes until golden. Tap the bottom and you will hear the hallow sound.
放入已預熱180度焗爐，焗15分鐘，然後反轉另一面，再焗5至10分鐘。
- 520 gram bread flour
- 130 gram whole wheat flour
- 4 teaspoons dried yeast
- 2 tablespoons salt
- 4-5 teaspoons ground cinnamon
- 55 gram brown sugar
- 330ml water
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 150 gram raisins
- 1 egg white
- For the 材料：
- 高筋麵粉 -520克
- 全麥麵粉 -130克
- 乾酵母 -4茶匙
- 鹽 -2茶匙
- 肉桂粉 - 4 - 5茶匙
- 紅糖 -55克
- 水-330毫升
- 蜂蜜 -2湯匙
- 植物油 -1湯匙
- 葡萄乾 -150克
- 蛋白 -1隻
- In a large bowl, mix the yeast, flour, sugar, salt, cinnamon and raisin together.
- In another bowl, mix honey, oil, brown sugar and water together.
- Slowly stir the mixtue into the flour, little by little to make it together. (You may not need all the liquid)
- Tip the dough onto floured worktop, knead the dough for 10 minutes, until smooth and elastic. Then put in an oiled bowl, cover with cling film and let it rise for one to two hours, until double in size.
- Knock the air out of the dough, divide it into 12 pieces. Roll into a ball, and use finger to press in the middle and make a hole.
- Place the dough on lined baking sheet. Cover with cling film and let it rise for 30 minutes.
- Bring a large pot of water with brown sugar to boil, then add three bagels to cook for 45 seconds each side.
- Dry it with kitchen towle, then place on the parchment paper. Brush a layer of egg wash on top.
- Pop in preheated oven at 220C , bake for 15 minutes, then turn it over and bake for 5 to 10 minutes until golden. Tap the bottom and you will hear the hallow sound.
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