Dried Persimmon Bagel

Ingredients

(반죽재료) 통밀가루 200g, Bread Flour 150g, Instant Dry Yeast 8g, Apple Variety 30ml, Water 220ml, Salt 6g, Canola Oil 20g, Lemon Zest 1개, Dried Persimmon 88g

Instructions

1. 1

   Make zest from the outer skin of the lemon, and dice the dried persimmon small.

   
2. 2

   Mix the prepared lemon zest, salt, yeast, apple yeast starter, and canola oil into water, then add whole wheat flour and bread flour and knead until the surface is smooth and elastic.

   
3. 3

   Cover the dough with plastic and let it proof at 40-50℃ until doubled, then punch down the air, divide into 75g pieces, round, cover with plastic, and let it rest for 15 more minutes.

   
4. 4

   Lightly deflate the dough and roll into an oval, top with dried persimmon, fold into thirds, pinch the seam, and shape the ends together into a round, then let it proof a second time for 30 minutes.

   
5. 5

   Blanch the proofed dough in boiling water for 10 seconds on each side and pan it.

   
6. 6

   Bake in a 200℃ preheated oven for 17 minutes.