Zena
Ir why phot will not
Tumanchik
Quote: Divna

Ir why phot will not
Sadiuga you Zhenya, I can't raise my hands! Delicious! Take our word for it! Even the look is fried, not white.
Zena
Quote: tumanofaaaa
Sadiuga you Zhenya
Rada-dms
Quote: Chuchundrus
Wonderful, bite the lope, virtually I am kind

I love your humor !!!
vernisag
Quote: tumanofaaaa
(God give him health and a smart wife)
Good
What if he hears and gives
Tumanchik
Quote: vernisag

Good
What if he hears and gives
Ha, Duc is it so that I wiser!
Here are my bagels !!!!
Rada-dms, look how I went overboard! Give yourself another "5" for the hint !!!
Lean biscuit dough
Lean biscuit dough
I ask you not to measure out the shape, as I rolled it almost with my foot!

vernisag
Wow, lope a lot!
vernisag
I will also have vanilla bagels today, current from another dough
Tumanchik
Quote: vernisag

Wow, lope a lot!
haaaa, 1.5 servings. 0.5 already took a shot before taking a picture
vedmacck
Ira, on you , wonderful bagels!
Tumanchik
Quote: vedmacck

Ira, on you , wonderful bagels!
Tanyusha is tasty and easy and budget !!!
vedmacck
And an unusual dough!
vernisag
Quote: Divna
100 ml .. everywhere there is a risk .. it's more convenient for me ... well, and a little more test
And on my multi-cups, there are risks only 40, 80, 120 ..., that's why it's convenient for me
Vasilica
And I myself scratched the mark between 80 and 120 with a knife with a knife. I have the most optimal portion for 250 grams of flour, now I put it again.
Zena
Are you pouring boiling water into a multi-glass?
Does he hold up? I was scared of pouring something .. so I got out. ..
vernisag
Liu, what will happen to him
Yes, I have these multi-glasses, like shoe polish ...
Mikhaska
So, I also decided to keep up with the people, and baked bagels from a lean biscuit dough, however, made with whole grain flour.

From two portions of the dough, 36 bagels were obtained. In Princeska I put them close to each other. Thermostable METRO filling, apricot.
Delicious fragrant turned out!
Thanks infinite, Irishka for the dough!

Lean biscuit dough
Zena
Quote: vernisag
Liu, what will happen to him
Yes, I have these multi-glasses, like shoe polish ...
ABOUT! And I have only one
Chamomile
Finally, I also made this dough. How good it works and delicious. I made a double portion at once. Baked two pizzas and one fruit biscuit. Yummy!!! Such a successful pizza dough. A bit greasy for pizza, but not smeared with mayonnaise and butter, so normal, tasty and quick to cook.
Vasilica
Quote: vernisag
Yes, I have these multi-glasses, like shoe polish ...
Yeah, multicars come and go, but multicars stay.
And how many of these spoons, cooks ... were.
Quote: mikhaska

Here, I also decided to keep up with the people

What handsome men Irish ! And even with CZ flour!

Quote: mikhaska

Thermostable METRO filling, apricot.

And to show, sho for such a beast.
Mikhaska
Thank you, Vasilechek! Lean biscuit dough

That's it, Vasya!
In METRO it is sold in three types: apricot, cherry and cranberry.
🔗 Here you can buy it on the Internet. But, here it is much more expensive than in METRO.
Seven-year plan
Irinka,Mikhaska, and the composition?
Angel Tim
Quote: Vasilica
And even with CZ flour!
I also make these biscuits with whole grain flour. And here I wrote a little earlier that then the color comes out very beautiful))
afnsvjul
And in terms of composition - CARAUL !!! I also fell for it in METRO, and then I read the composition and cooled down. I understand that they buy it for all kinds of confectionery industries, where the buyers will never know the composition. Maybe for yourself you can, but if not often. Although, of course, it is very convenient for baking
fedorovna1
And today I finally made a biscuit with cherries. It took me a very long time. Thank you!!! It was delicious.
Mikhaska
Quote: Seven-year

Irinka,Mikhaska, and the composition?
I am writing the composition:
granulated sugar
applesauce
apricot syrup
water
thickener pectin
lemon acid
flavoring "apricot"
preservative potassium sorbate
food dye E160s.
I don't see anything so terrible. Almost half of the forum uses food coloring in the form of gels and dry powders in its baked goods.
The preservative is also quite harmless. Everything else, I think, is generally satisfactory.
annnushka27
Girls, do you add sugar to the bagel dough?
Mikhaska
annnushka27I add sugar to the dough for sweet baked goods. And vanilla too.
annnushka27
Irina, Thank you!
Olga VB
Quote: annnushka27

Girls, do you add sugar to the bagel dough?
Necessarily!
Even in unsweetened baked goods, I add sugar to the dough, and even to sweet ones - salt. I just change the proportions a little.
This dough is no exception for me.
SmoroDinka
Irinochka, what are your lovely bagels! How many bagels were baked? I want uuuu too ..... I have the same filling
Mikhaska
Dinush! Baking cold for exactly 20 minutes. Fillings, I sincerely ask you, put in the bagel no more than half a teaspoon! Otherwise, in spite of all its thermal stability, it will flow out ...
Tricia
And I put one and a half in mine and nothing comes out.
Today I rolled one more batch, so far about 60 pieces. There is no photo yet, because my husband has not returned from work yet.
What delicious bagels - no strength! The dough is just a gift.
Mikhaska
Nastya! What, if not a secret, do you put? Have you tried apricot? Because I know from the cherry that it is worth a stake. And today I stuck a spoon into the apricot, and the filling is like a liquid jam ...
SmoroDinka
Tricia, do you have the same filling as Irina?
Andreevna
Mikhaska,
Irish, my apricot is spreading too, I wish I took the cherry, otherwise I decided that the apricot is still tastier, so I ran into it. I used to take cherries and apples.
Mikhaska
Sashul! I'm soooo upset today! I am apricot more than anyone else! She's so sweet! Straight, trouble with her!
And we also have cranberry ... I haven't dug it with a spoon yet ... I'll look right now ...
Mikhaska
In short! Cranberry is also liquid, like apricot! such a passage!
Jiri
Quote: mikhaska
Yummy aromatic turned out
Irish, amazing! Yummy!
Olga VB
Girls, and you with the starch - thicken it. According to Svetta's recipe
Mikhaska
Thank you, Irishka!
Mikhaska
Quote: Olga VB
you with a starch - thicken it.
Thank you, Olya, Pretty! We will try, of course! do not waste the good!
Olga VB
Try it, here tutu look.
By this principle, it is possible to cope with liquid jam and confiture.
Only the proportions of water and sugar should be adjusted.
Andreevna
Olga VB,
Olyushka, thanks for the reminder. After all, I already made this secret filling, but I completely forgot about it.
Mikhaska
Olenka! And, here, I did not see there that this filling is used for baking in the open form ... Do you think it will not flow?
Olga VB
I did it with berries and jam.
Very nice marmalade turns out.
Only for a cheesecake, biscuits can be made thinner, so long as it does not overflow, and for bagels - more abruptly.
And I also pinch the bagels after the first two turns on the edges - this is an additional insurance against leaks.
The ponytails are obtained from the ends, as it were, slightly flattened. And I put it on the baking sheet "trough" down.
By the way, sometimes I don't even mix on open pies, but just powder it with starch on top, it quickly forms a film and holds back the rest of the filling. Of course, the filling should not boil at the same time, so as not to splash out.
Tricia
Girls! Forgive me, for God's sake, that I misled you!
I have homemade apple and lingonberry jam, steamed in the oven. Therefore, nothing spreads.
Mikhaska
Olyushka!Well, everything is more or less clear now! Thanks honey! With the bagels I will now do as you wrote! But, hoping that the filling would be as strong as cherry, I didn't even think of insuring it by wrapping the edges of the dough!
Mdeeeee ... There was no sadness - the woman bought a pig!
Mikhaska
Nastenka! But how did you do it in time! What topic we were able to discuss! Wouldn't it be for you? and were upset - each in his own burrow!
Tricia
Mikhaska, Ira! If so, then I am calm. And then I really thought that some slippers would arrive.
As for the apricot fillings: so I was disappointed in them all. Now I buy the cheapest dried apricots, steam it with a small amount of boiling water, and when it softens, I spin it in a blender with apple cider puree (also evaporated in the oven). I add cornstarch and a drop of vanilla essence. The filling is simply gorgeous! Sweet and sour, aromatic, sunny and bright. It smells like summer and sun-warmed apricots.
PS Although the jam does not flow with me, anyway, when I wrap the bagels, I also glue the tails and do not allow holes.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers