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Bagel Sandwich


 


Ingredients for Bagel Sandwich Recipe


For bagel


7-8 pieces


500 g flour


300 g water


17 g fresh yeast


10 g salt


20 g molasses


For bagel solution


50 g molasses


2 liters of water


Enough ice water to cool the dough


For bagel top


75 g blue poppy


For chicken


1 chicken breast (divided into 2 parts horizontally)


50 g panko breadcrumbs


Half a sprig of rosemary (finely chopped)


Half a branch of thyme (finely chopped)


20 days


1 egg (Scrambled)


2 slices of cheddar cheese


For tartar sauce


For 5 sandwiches


250 g Heinz mayonnaise


1/2 red onion (finely chopped)


2 large pickled gherkins


2 sprigs of parsley (finely chopped)


2 sprigs of dill (finely chopped)


1 tablespoon of balsamic vinegar


For pickled red onions


1 kg red onion (julienne chopped)


180 g sugar


250 g red wine vinegar


500 g hot water


40 g salt


How to Make Bagel Sandwich?


Put the ingredients for the dough in a deep bowl. Knead it until it becomes smooth and take it on the counter and leave to ferment for 20 minutes.


After the fermentation process, divide it into 110 gr peas and let it ferment for 15 minutes again.


Boil water and molasses for solution. Meanwhile, prepare ice water in another bowl.


Puncture the fermented dough in the middle to form a bagel and immediately throw it into boiling water for 10-15 seconds, then take it into ice water and let it sit for 15 seconds.


After removing it from the water, immerse one side of the dough in the poppy and put it on the baking tray.


After fermenting for another 20-25 minutes on the tray, cook it in a preheated steam oven at 180-190 degrees for about 20 minutes in a controlled manner.


If your oven is not steamy, put a heat-resistant container with water inside the oven.


For pickling red onions, put the julienne chopped onions in a jar. Add all the necessary ingredients for the pickle, cover the jar and leave it to stand for 1 day.


Cover the chickens first with flour, then the egg, and finally the pancake mixed with thyme and rosemary and fry well in a deep pan in 180 degrees heated sunflower oil. Wait for it to melt by putting cheeddar cheese on it as you take it from the oil.


For tartar sauce, mix all the ingredients in a bowl.


Divide the bread you take from the oven in half and fry the insides in a pan. Spread more tartar sauce on the lower slice and less on the upper slice.


First add the chickens with cheddar cheese and then the pickled red onion. Serve by putting the other slice on top. Enjoy your meal.


CHEF'S NOTE


Pickled red onion adds a great flavor to sandwiches and goes well with salads, all burgers and meatballs. For your information….


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