Simit Recipe Turkish Sesame Bread Rings Sesame Bagels
Today, Auntie Saniye is sharing the recipe for the most well-known Turkish street food: Simit. We hope you enjoy it.
INGREDIENTS:
4 cups of flour
180ml of milk
1 cup of lukewarm water
50ml of cooking oil
1 tablespoon of granulated sugar
1 teaspoon of salt
20g of fresh yeast (or 10g of dry yeast)
2 tablespoons of mulberry molasses OR grape molasses
70g of sesame seeds
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can this ex-baker make bagels without failing?
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As someone who used to work as a baker, I've never tried making bagels until now! These Montreal style bagels were not hard to make, but did get a little tricky ????
I followed the recipe from food.com ( I tried to show more details through this video than what is described in the recipe. Hopefully this is helpful to anyone who wants to try making some bagels :)
// m u s i c //
????Song : Daystar - Lemon Cake /
????Song : Daystar - Tea time /
这个蓝莓贝果配方绝了 ❗ ❗ 低油低糖,做法超简单,一次就成功 | How to make a Perfect Homemade Blueberry Bagel from scratch
低油低糖,做法超简单,这个蓝莓贝果配方绝了 , 一次就成功❗ ❗
➡️ 蓝莓贝果 (可做6个)
????面团
新鲜/冷冻蓝莓 135克
高筋面粉 280克
细砂糖 15克
速发酵母 4克
盐 3克
牛奶 65克
无盐黄油(软化)15克
????糖水
水 1000克
细砂糖 35克
糖水煮至冒小气泡
☘️预热烤箱至190C/375F, 190C/375F烤箱中层烤制16-18分钟
请根据自家烤箱情况,调整烤箱温度和时间
↘️完美贝果制作小窍门:
- 夏天制作贝果面团,可以先将蓝莓捣烂后再搅拌,而且液量最好全部式冷藏过的,面团温度应该控制在27度以下
- 贝果面团不宜太湿软,请根据自用面粉的吸水情况调整液量
- 贝果的基础发酵和第二次发酵的总时长最好不要超过90分钟,以免前期发酵过度,烤制的时候反而缺乏后劲
- 烫贝果的糖水不要煮沸,煮至冒小气泡改成小火
- 烫贝果每面大约20-25秒即可
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Best way to make a tasty Blueberry Bagel from scratch
➡️ Blueberry Bagel (can make 6pcs)
????Dough
Fresh/Frozen blueberry 135g
Bakers Flour 280g
Caster sugar 15g
Instant yeast 4g
Salt 3g
Milk 65g
Unsalted Butter (softened) 15g
???? Sugar water
Water 100g
Caster sugar 35g
Bring the water to a simmer
☘️Preheat the oven to 190C/375F. Bake on the middle rack of the oven at 190C/375F for 16-18 minutes.
Please adjust the baking time & temperature according to the oven you use.
↘️Tips to make a perfect Blueberry Bagel
• In the summer, when making bagel dough, mash the blueberries before mixing the dough, and it's best to use cold blueberry and milk. The dough temperature should be kept below 27 degrees Celsius.
• Bagel dough should not be too wet or soft; adjust the milk amount according to the water-absorbing properties of your flour.
• The total duration of the both proofs of bagels should preferably not exceed 90 minutes to avoid over-fermentation in the early stages
• Do not bring the sugar water to a full boil; bring the water into a simmer
• Boil each side of the bagels for about 20-25 seconds.
Bo Burnham - Bezos I (Lyrics) ceo entrepreneur born in 1964 - Jeff Bezos
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Bo Burnham - Bezos I (Lyrics) ceo entrepreneur born in 1964 - Jeff Bezos
Bo Burnham
???? Lyrics:
CEO, entrepreneur
Born in 1964
Jeffrey
Jeffrey Bezos
CEO, entrepreneur
Born in 1964
Jeffrey
Jeffrey Bezos
Come on, Jeffrey, you can do it
Pave the way, put your back into it
Tell us why
Show us how
Look at where you came from
Look at you now
Zuckerberg and Gates and Buffet
Amateurs can fucking suck it
Fuck their wives, drink their blood
Come on, Jeff, get 'em!
#BoBurnham #BezosI
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
BAKING STEEL:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
LODGE CAST IRON SKILLET:
MY FAV STAINLESS BOWL:
HALF SHEET TRAY + RACK:
RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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Crédits
Avec Matthias Girbig, Julien Pestel, Adrien Ménielle, Justine LePottier, Eleonore Costes, Audrey Pirault, Philippine de Saint Exupéry et Jack Parker.
Ecrit et Réalisé par FloBer
Producteur : Adrien Labastire
Directeur artistique : Vladimir Rodionov et Adrien Ménielle
Chargée de Production : Fanny Deleuze
Assistante de Production : Muriel Doumergue
Stagiaire de Production : Julie Coudry
Assistante réalisateur : Anaïs Vachez
Directeur de la photographie : Alexander O'Toole
Electro : Simon Vidy
Assistant Caméra : Konstantin Klemencic
Montage : FloBer
Etalonnage et FX : Stéfan Carlod
Régisseur Général : Vincent Ducos De La Haille
Costumes : Atelier Les Vertugadins
Habillage : Guënic Prado
Accessoiriste/Décoratrice : Marine Buridant
Assistant accessoiriste / déco : Damien Douteaux
Maquilleuse : Marjolaine Vialle
Chef Opérateur Son : Charles Ludig
Mixage Son : Nicolas Regent
Musique : Shiny Car - Brothers
Remerciements : Kyan Khojandi et Loreleï Russo, ainsi que Gaëlle Saules pour son accueil.
Matériel technique : RVZ, DCAudiovisuel
©GM6 - GOLDEN MOUSTACHE / 2014