【簡単なのに激うま】ムギュッともちもち神食感！ほぼコネずに作れる明太チーズベーグルの作り方！

[Ingredients] (Serves 4) Bagel Dough Yeast (Red Saf): 2g Water: 128g (Summer = room temperature / Winter = around 40°C) Sugar: 12g Strong Flour: 200g (Haruyokoi recommended; store-bought is fine) Salt: 4g Filling (to be rolled up when shaping) Mentaiko: 30g Cheese: as needed (be careful not to add too much) Mentaiko Butter (for Finishing) Unsalted Butter: 15g (Margarine can be used) Mayonnaise: 15g Soy Sauce: 1g Mentaiko Barako: 30g Finishing Cheese: to taste Parsley: a little (for garnish) [Recipe] 1. Prepare the Dough Put the yeast, water, and sugar in a bowl and mix until the yeast is partially dissolved. Add the strong flour and salt and mix until there are no lumps left. (Bagels are a firm dough, so mixing by hand is easier.) It's fine even if the dough is crumbly as long as there are no loose flour particles and no lumps. Lightly roll the dough into a ball and gather it in the center, then wrap. Rip for 10 minutes at 40°C. 2. First rise (including punching) After 10 minutes, first punch: Fold the dough tightly from the edge to the center 20 times. Roll and wrap → Rise for another 10 minutes at 40°C. After 10 minutes, second punch: Fold again 20 times in the same way. Once folded, turn over and wrap → Rise for 10 minutes at 40°C. After 10 minutes, third punch: Fold again 20 times in the same way. Roll again and wrap → Rise for 10 minutes at 40°C. 3. Divide, roll, and bench Flour the dough before turning it out onto a work surface. Divide into 4 equal parts (approximately 86g per piece). Fold the edges inward to roll the dough, stretching it out, and roll it slightly to make it thin and long. Cover with plastic wrap and let rest for 10-15 minutes. 4. Shape (roll up the mentaiko and cheese). Roll out the dough with a rolling pin (approximately 17cm long x 10cm long). Divide the mentaiko into 4 equal parts and spread it over the dough. *The top will be the sealing, so do not spread the mentaiko on it (as it will be easier for the sealing to come apart). Spread an appropriate amount of cheese on top (too much will make it difficult to wrap). Roll: Pull the bottom corner and fold it over, then pinch the top corner and stretch it to seal. *Leave one end slightly open by marking it "do not seal"; seal the other end tightly. Roll and stretch the dough, then narrow the end opposite the open end to make it long and thin. Wrap the narrow end around the open end to form a ring and seal. Finally, pinch to secure. The sealing should be on the bottom. 5. Final Proof Line a baking sheet with parchment paper, space the pieces apart, and shape them. Ferment at 40°C for 40-50 minutes (the final 40 minutes in the video). *Stopping the fermentation at 80% rather than 100% will help prevent wrinkles and bake more beautifully. 6. Boil (and preheat the oven at the same time). Prepare hot water when there are about 3 minutes left to ferment. Once fermentation is complete, preheat the oven to 200°C. Bring the water to just before a boil (a bubbling boil can cause wrinkles). Boil for 30 seconds on each side. 7. Topping → Bake. Once cooked, return to the baking sheet. Spread the mentaiko butter evenly and top with cheese. Bake at 200°C for approximately 15 minutes. (Video: 200°C for 12 minutes, then flip, then add 3 minutes = 15 minutes total) 8. Finishing. Once baked, sprinkle with a little parsley to finish. [About the Recipe Book] A recipe book has been published by KADOKAWA! It has received rave reviews! We're confident in this product, so please check it out! 😊 https://amzn.asia/d/dUk44mB [Recommended Wheat List] Haruyokoi: Versatile domestic wheat Soft and fluffy texture! 1kg https://amzn.to/3U002sa 2.5kg https://amzn.to/3zlMOwD Type ER: Wheat for hard bread Rich and fragrant wheat aroma! 1kg https://amzn.to/3G81zH0 2.5kg https://amzn.to/430B9AM Kitanokaori: Soft and chewy domestic wheat Great aroma and a strong sweetness! 1kg https://amzn.to/3zo0g2X 2.5kg https://amzn.to/3KrNBT8 Dolce: Domestic cake flour Add a small amount when you want a lighter texture. 1kg https://amzn.asia/d/0o86J80 [Recommended Products List] My Favorite Oven https://amzn.to/3LytLpV 18cm Square Pan (Favorite of Jam Onii-san) https://amzn.to/3Iuyzty 18cm Angel mold https://amzn.to/3Ly2Iue Muffin mold (Jam Onii-san's favorite) https://amzn.to/3x9QunM English muffin mold https://amzn.to/4nidkgN Brown card used for kneading dough https://amzn.to/3Y9ben6 My usual yeast (Red Saff) https://amzn.to/3K91iX5 Gold Saff yeast for high-sugar dough https://amzn.to/3J1QR5A Unsalted butter https://amzn.to/3YN7PfG Extra virgin olive oil https://amzn.to/48GaLyX Scraper used for cutting dough https://amzn.to/3xP8mkv Dough Non-stick oil spray https://amzn.to/41tFEDp Easy-to-use rolling pin https://amzn.to/3Zjs57p Silicone spatula https://amzn.to/3SbxMC7 My favorite coupe knife https://amzn.to/3TqIHZb [Other] Jam Onii and the Butter Bread Brothers Channel https://www.youtube.com/channel/UCmLv....