Salmon Bagel
by Jessica Li
Although I love eating soft, white bread, it is high in oil and sugar, so it is better to eat it occasionally for my health and body. After falling in love with rural European buns for a while, I have recently become obsessed with bagels. It is low in oil and sugar, and you can enjoy it with so many different variations. It is very suitable for daily eating, and the taste is firm and chewy, with natural wheat aroma. The cute donut shape is also loved by many.
Ingredients:
250g high gluten flour
5g Yeast
10g Sugar
5g Salt
150ml water
Sugar water for boiling bagels:
10g sugar
500g water
Filling:
White sesame
300g Salmon
3 or 4 slices of ginger
1 tsp Good Chow First Brew Soy Sauce
1 tsp Good Chow Oyster Sauce
1 Tbsp Good Chow Fish Roe Sauce
1 tsp mayonnaise
2 pieces of lettuce
Method:
1. Dissolve yeast and sugar into 50 ml of water. Mix the flour and salt well, then add the yeast water and the remaining 100ml of water. Knead for about 15 minutes until the dough is smooth and not sticky. Let the kneaded dough rest for 15 minutes.
2. At this time, prepare six small squares of baking paper for later use. Then divide the rested dough into 6 equal-sized portions. Knead each dough into a round shape by first rolling it into a long, uniform strip with your hands and then put one end to the other end to create that classic bagel hole shape.
3. Put the finished bagels on a baking tray covered with the small square of baking paper and put them in the oven at 35 degrees, and ferment for 30 minutes. During the fermentation, prepare the sugar water for boiling the bagels. Heat sugar and water in a small saucepan until slightly boiled.
4. Preheat the oven to 200 degrees. Put the bagels in the sugar water while holding them with baking paper, then peel off the baking paper, cook the bagels on each side for about 20 seconds, until they swell slightly, remove and drain the water, put them in a baking tray, and sprinkle white sesame seeds on the surface. Pay attention to keep the sugar water in a slightly bubbling state, do not overheat the bagels, and do not cook the bagels for too long. Preheat the oven, put in the bagels, and bake for about 20 minutes, until the surface is golden brown.
5. While the bagels are roasting, fry the salmon. Add a little oil to the ginger slices and saute until fragrant. Put the salmon in, add First Brew Soy Sauce and fry until cooked, add oyster sauce when it is almost done frying.
6. Take out the baked bagels and let cool. Shred lettuce. Cut the bagel in half, spread a little mayonnaise on the bottom half of the bagel, add lettuce, spread the salmon, put a little fish roe at the end, cover with the top bagel.
7. The Salmon bagels with fish roe are ready to enjoy.
