By Dorling Kindersley, Inc
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Extra resources for 101 Essential Tips Baking
59 Breads, Batters & Pizzas HOW TO MAKE BAGELS Bagels are among those baked goods that should be enjoyed as fresh as possible, preferably while they are still warm, right out of the oven. Although professional bagel bakeries have huge steam ovens to help them produce perfect results, the home baker can easily replicate the process. 1 2 3 4 5 6 7 8 9 Whisk together all the dry ingredients in a large bowl until they are well combined. Place the dough in a greased bowl in a warm place, and let it rise until doubled in size.
To give your meringue a chewier ﬁnish, gently fold a teaspoon each of cornstarch and white-wine vinegar into the mixture before cooking. White-wine vinegar 38 FRESHNESS IS IMPORTANT Baking staples such as cornstarch lose their efﬁcacy if old or stale, so check the date. Patisserie, Meringues & Desserts HOW TO CLEAN A BOWL FOR USE WITH EGG WHITES Whisking egg whites can be a difﬁcult process—even the smallest amount of shell or egg yolk in the bowl can cause the whites to resist your efforts to bring them to soft or stiff peaks.
Wrap each dough cigar around your knuckles, joining it underneath your palm. Knead the dough on a lightly ﬂoured surface for 10 minutes, until it is stretchy and smooth. Roll each piece of dough gently under the palm of your hand until it forms a fat log shape. Gently squeeze the join together to make a large ring shape, with a large hole. Breads, Batters & Pizzas 10 11 12 13 14 15 Place the bagels on a lined baking sheet, while you continue to shape the rest of the dough. Bring the water to a boil, then turn down the heat and poach each bagel for 1 minute on each side.