Bagels-drying according to an old recipe (1897)

Category: Bakery products
Bagels-drying according to an old recipe (1897)

Ingredients

Cream 1 glass
Yolks 1 glass (12 pcs)
Sugar 1 glass
Rust oil without smell 0.5 cups
Aromatic water
(orange, pink) 0.5 cups
Flour OK. 1 kg
Boiling milk 1-2 liters

Cooking method

  • I offer you one more experiment on recipes from the culinary heritage of my grandmother, all from the same old book "A complete necessary companion of urban and rural life", according to which I desperately experimented before Easter with that very unusual Chocolate cake that no one has yet dared to bake ... This recipe is less risky, you'll love it!
  • Bagels-drying according to an old recipe (1897)
  • This is the original recipe from 1897, with yatami and ichitsa, and I will describe an adapted process.
  • 1. You don't need to beat anything, just mix everything except flour.
  • Orange water (well, what can you do - before the revolution it was evidently in every house - fill up) - now you can replace it with ordinary water with something aromatic, with the same vanilla ... or replace it with juice ... I often use proven essential oils for such purposes (16 fragrant years with STYX).
  • Adding flour, knead the hard dough.
  • It took me 950 grams of flour, but it doesn't matter: the moisture content of the flour, the weight of the eggs, the thickness of the cream are different for everyone, and the concept of the dough's coolness is also different. I was guided by the ability to roll bars out of dough.
  • 2. Pinch pieces of dough weighing 15 grams, cover a hill of pieces with a bowl so that they do not dry out, and in turn roll out of them sticks as thick as a pencil and twist with a steering wheel.
  • For those who do not have scales, you need a piece of dough that will make a stick as thick as a pencil and about 18 cm long (why not 15 - too short for easy weaving of the tips, and not 20 - too long to maintain a beautiful rounded shape). We roll out the ends of the blocks thinner, so that when weaving them with a pretzel, we press and hide them. I chose this form, because the drying is even, like in a store - it doesn't work at home, but I want it to please the eye ...
  • 3. Your milk is already boiling, reduce the heat to a light boil, - prepare and dip as many loaves into it as the diameter of the pan allows - they should boil freely, in one layer, so as not to stick together. You need to take out the bagels when they come up.
  • I don't put them on the baking sheet right away - the flowing milk will then burn in the oven, and the smell from this…. First, I take it out with a slotted spoon on a dish covered with a napkin, and when the next batch of bagels is cooked, I shift the previous batch from the dish to the baking sheet.
  • Milk had to be added in the process, while the moisture evaporates during the boil, albeit not dark, but long (after all, about 2 kg of dough must be boiled!). It took me almost 2 liters of milk. But I think you can replace the second liter with water.
  • To prevent the milk from burning, the bagel saucepan should be with a thickened bottom.
  • 4. When the baking sheet is full, send it to the oven preheated to 140 ° C and bake for 20 minutes.
  • As you can see in the photo of the original book recipe, the bagels were dried in the oven. I liked the result at this tº, you can try and dry it at 100ºC, only it will take more time ... And at a lower tº you can get more dried loaves, mine inside were not as dry and crumbly as store dryers - but for us it is just really like. And for you - a scope for experiments!
  • By the way, after 5 days of storage in a closet, in an open jar, the bagels dried up almost to the point of a store ...
  • Bagels-drying according to an old recipe (1897)
  • Bon Appetit!

Note

For a sample, you can take half the norm of food (after all, 2 kg of dough!), But we did not think much
And believe me, boiled in milk is much richer in taste

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Bagels-drying according to an old recipe (1897)

Sonata
Oh, how delicious! I really want to make such drying. And how much should I cook in milk?
kubanochka
How lovely! Tomorrow morning I will try to cook earlier. I liked the recipe very much.
Nagira
Sonata : flowers: thanks!
You scared me that I missed something in the recipe, but it turned out:
You need to take out the bagels when they come up.

I comment: as soon as they come up, but you don't need to be afraid if you are busy spinning new bagels and cannot immediately catch them - it's okay if you cook a little. They reach a condition in the oven, boiled - a semi-finished product, I tried by mouth

kubanochka, countrywoman (we are Armavir), and thank you! I will be glad if the recipe takes root

Gouache
Nagira, Tell me please. Is there no baking soda or the like in the dough? Drying should not grow in any way (at least a little)?
Nagira
Gouache, no leavening agents required
I might be missing something in the recipe, we are all human
But in the photo of the recipe from the book, you can make sure that I strictly followed it.

Believe me, when boiling the dough will acquire the desired structure, and after drying in the oven it will be almost the same as in store dryers, but a little softer and much tastier

Happy experiments, Gouache!
Feofania
how interesting, it will be done. Thank you!
Nagira
Feofania try it - not difficult and very tasty!
Lana
Nagira
Delightful recipe, Irisha! When I cook these drying bagels, and I will definitely do it! I will answer ...
Thank you for the recipe, for the memory and cultivation of culinary tastes, Irochka! Healthy wholesome food of our people, it is so expensive and valuable, so we need it! Clever girl !!!

Reveler's Cat
but I did such a long time, lost the recipe and now I found it again: yahoo: extraordinary deliciousness
Anka_DL
Quote: Nagira

Cream 1 glass
Irina, did you take the cream from the market? Or liquid tetrapak? What is the percentage of fat? I see that nothing of this is indicated in the original recipe, I wonder what exactly you used.
Are they strong in the end? Will the kid be able to sharpen his teeth? Or will they crumble?
Kokoschka
Irina, how interesting, I will definitely try too !!!
Marunichka
Oh, what a fabulous recipe and so awesome served. SMART NAGIR !!!! I'll try to cook it for my grandchildren.
Rada-dms
Nagira, I will try to make a kulichik somehow !!!!! And donuts! Thank you !!!:)

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