大廚的紐約風味百吉餅Bagel秘籍，幫你輕松點亮心底的烘焙夢

紐約烘焙名廚教你做百吉餅Bagel~

bagel / 百吉餅（Wikipedia）

A bagel , also spelled beigel, is a bread product originating in the Jewish communities of Poland.It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.

百吉餅，也叫百吉圈、貝果，是起源于波蘭猶太社區(qū)的一種面包制品。傳統(tǒng)上，百吉餅是用發(fā)酵的面團手工捏成，呈環(huán)形，大約手掌大小，先煮（或者短暫過水）后烤。成品Q彈，有嚼勁，內部柔軟，外皮焦黃或者有一層脆殼。

Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy, sunflower or sesame seeds.Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye.

百吉餅的脆殼上通常有種子類的堅果點綴，傳統(tǒng)上一般是罌粟籽、葵瓜子或者芝麻。有些做法還將鹽撒在上面。同時面團也有分類，譬如說全麥的、黑麥的。

圈形的“bagel”這個詞本身也是和圓、圈的意思有關。據(jù)《韋氏詞典》介紹：

Yiddish beygl, from Middle High German *b?ugel ring, from bouc ring, from Old High German; akin to Old English bēag ring, būgan to bend.

Bagel意第緒語寫作beygl，來源于中古高地德語b?ugel，即“環(huán)”；古高地德語bouc，意為“環(huán)”；類似于古英語bēag（意為“環(huán)”）和bend（意為“彎”）。

據(jù)維基百科介紹，移民將Bagel這一食品帶入北美地區(qū)。在那里，兩個最常見的百吉餅種類是滿地可風格和紐約風格。

滿地可百吉餅含有麥芽糖、不加鹽，先在蜂蜜水里煮面團，再放進燃木烤箱烘烤。這種百吉餅主要有黑白兩色，分別在上面撒罌粟種子和白芝麻。

紐約百吉餅含有麥芽糖和鹽，在水中煮面團，再放進標準烤箱烤。因此紐約百吉餅更蓬松，有微濕的外殼；而滿地可百吉餅個頭更小，中間的洞比較大，口感更酥脆、更甜。

在這里，F(xiàn)T就邀請了“紐約菜系”的烘焙名廚Sim Cass，與大家一起分享如何烘焙一只正宗紐約風味的百吉餅。

視頻中英文文本

My name is Sim Cass.（Dean of bread at the Institute of Culinary Education New York）

我是西姆卡斯。（紐約烹飪教育學院面包系主任）

We're going to bake bagels.

我們來講講如何做百吉餅。

Most people think they can't make bagels at home and thought that you would just buy them in the supermarket.

大部分人認為沒有辦法在家里制作百吉餅，覺得去超市買就行啦。

But actually, you can make very good bagels at home by using a modern convection oven.

但事實上，你可以在家做出非常好吃的百吉餅，只要有現(xiàn)代對流烤箱就行。

The trick is to use good flour, good water.The flour - you'll use high protein flour, it is very important because you need to roll the dough and so that they'll become nice and chewy.

做好百吉餅的竅門就在于使用優(yōu)質面粉和水源。這里應該使用高筋面粉。揉面的過程很重要，這樣它才能變得有嚼勁。

New York water has a unique quality which makes their bagels special.

紐約地區(qū)的水質很特別，這讓做成的百吉餅也獨具風味。

Roll the dough into a sausage and curl into bagel shape.Overlap the ends.

把面團揉成香腸一樣的條形，再彎成百吉餅形狀，把首尾捏住。

When you make your dough, you want to - not proof it too much.We want to keep this underproofed.We can even refrigerate our bagels overnight and then poach them in the morning and bake them.Because in New York, we like a chewy bagel.

在做面團時候，別讓它過度發(fā)酵，我們可以讓它盡量少發(fā)酵，甚至可以把面團放在冰箱里過一夜。早上再用小火煮，然后烘烤。因為在紐約，我們喜歡有嚼勁的百吉餅。

Poach the bagels for 15 seconds on each side before baking.

在烘焙前煮15秒。

You shouldn't have to toast it and it should be firm on the outside and chewy in the middle and should be eaten fresh.

不好烘焙過度。一只好的百吉餅應該表皮堅韌，中間內部有嚼勁。而且應該趁新鮮吃。

最后這里還有一份BBC Good Food整理的百吉餅烹飪食譜，供你參考：

1 Mix the yeast with 300ml lukewarm water.Put the flour, sugar and 1 tsp salt in a large bowl and mix together.Pour over the yeasty liquid and mix into a rough dough.

把酵母溶入300毫升溫水。把面粉、糖和一茶匙鹽放入一個大碗里混合均勻。倒入酵母液攪拌，和成一個生面團。

2 Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.

把面團拿出來，放在案板上，揉至表面平整有彈性——這大概要花10分鐘。

3 Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film.Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.

大碗上刷一層薄油，放入面團，蓋上一張抹了薄油的保鮮膜。放置在溫暖處，靜置約1小時，直到面團體積膨脹一倍。隨后掀開保鮮膜，把面團取出放在案板上。

4 Divide the dough into 10 portions and form into balls - I like to weigh them to make sure they're all the same size.Line up on 2 parchment-lined baking trays and cover lightly with cling film.

把面團分成10小份，揉成球——我喜歡稱一稱它們的重量，以確保都是同樣大小。把這些面球排列在兩個鋪油紙的淺烤盤里，輕輕蓋上保鮮膜。

5 Leave for around 30 mins or until risen and puffy, then remove the cling film.

再醒30分鐘，知道面團發(fā)起來、變蓬松，隨后揭掉保鮮膜。

6 Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air.Heat oven to 180C.

手指蘸上面粉，在每一只百吉餅中間做一個小洞，輕輕打轉，把面團抻開。注意，不要破壞面團里的氣孔?？鞠漕A熱180度。

7 Fill a large saucepan with water and bring to the boil.Add the bicarbonate of soda to alkalise the water.Place 1-2 of the bagels in the water at a time and boil for 1 min （2 mins if you want a chewier bagel）, turning over halfway through.Using a slotted spoon, lift out the bagels, drain well and place back onto the baking tray.

找一口大煮鍋，裝水燒開。加入小蘇打，堿化水。一次放入1到2個百吉餅，煮1分鐘（如果想要更有嚼勁的口感，可以延長至2分鐘），中間翻一次面。用漏勺撈起瀝干，放在烤盤上。

8 Brush the bagels with the egg white and sprinkle with your chosen seeds.Bake for 20-25 minus or until golden brown.Transfer to a wire rack to cool before eating.They will keep for 3-4 days, or freeze for 2 months.

在百吉餅表面涂上一層蛋清，撒上你準備的種子類堅果。烤20到25分鐘，或者直至表面焦黃。放在支架上晾涼后食用。常溫下可以放3到4天，如果凍起來可以保存兩個月。

詞匯總結

convection oven 對流烤箱

Actually, you can make very good bagels at home by using a modern convection oven.

事實上，你可以在家做出非常好吃的百吉餅，只要有現(xiàn)代對流烤箱就行。

high protein flour 高筋面粉

dough[d??]

n.生面團

chewy['t?u??]

adj.有嚼勁的，難嚼的

The flour - you'll use high protein flour, it is very important because you need to roll the dough and so that they'll become nice and chewy.

這里應該使用高筋面粉。揉面的過程很重要，這樣它才能變得有嚼勁。

proof[pru?f]

v.發(fā)酵

When you make your dough, you want to - not proof it too much.

在做面團時候，別讓它過度發(fā)酵。

knead[ni?d]

v.揉合，揉捏

Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.

把面團拿出來，放在案板上，揉至表面平整有彈性——這大概要花10分鐘。

cling film 食品保鮮膜

Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film.

大碗上刷一層薄油，放入面團，蓋上一張抹了薄油的保鮮膜。

baking tray 烘焙烤盤

Line up on 2 parchment-lined baking trays and cover lightly with cling film.

把這些面球排列在兩個鋪油紙的淺烤盤里，輕輕蓋上保鮮膜。

puffy['p?f?]

adj.脹大的，松脆的，喘氣的

Leave for around 30 mins or until risen and puffy, then remove the cling film.

再醒30分鐘，知道面團發(fā)起來、變蓬松，隨后揭掉保鮮膜。