On food and cooking the science and lore of the kitchen ( PDFDrive ) 1037

shaped bread that arose in Eastern Europe, and was introduced to the United States by immigrants to New York in the early 20th century Traditionally, the bagel had a shiny, thick, chewy crust and a dense interior; after its popularity grew in the late 20th century, many bakers began to make it larger and softer Bagels are made with strong-gluten flour, which is made into a very stiff dough (a standard bread dough has 65 parts water to 100 flour; bagel dough has only 45 to 50) Traditional bagels are made by forming the dough, allowing it to rise somewhat (an 18hour retardation gives a good crumb), immersing it in boiling water for 1.5–3 minutes on both sides to expand the interior and develop a thick crust, and then baking it In the modern method, which is simpler to automate and takes a fraction of the usual time, the formed dough is steamed and then baked, with no slow rise and no immersion in boiling water The steaming puffs the dough up more than rising and boiling do, and produces a thinner crust The result is a lighter, softer ring Asian Steamed Breads The Chinese have been making and eating steamed breads and buns for around 2,000 years Asian breads are generally small, round, very white, with a smooth, shiny surface and thin skin, and a moist, springy texture that may be chewy (mantou) or tender and fluffy (bao) They are generally made from soft wheats with moderate gluten content and strength The relatively stiff dough is fermented, rolled out several times, then cut, formed, proofed, and steamed for 10–20 minutes Some Flatbreads of the World Country Bread Qualities Unleavened ... (mantou) or tender and fluffy (bao) They are generally made from soft wheats with moderate gluten content and strength The relatively stiff dough is fermented, rolled out several times, then cut, formed, proofed,...boiling water The steaming puffs the dough up more than rising and boiling do, and produces a thinner crust The result is a lighter, softer ring Asian Steamed Breads The Chinese have been making and eating... breads and buns for around 2,000 years Asian breads are generally small, round, very white, with a smooth, shiny surface and thin skin, and a moist, springy texture that may be chewy (mantou) or tender and fluffy (bao)