Pairs well with Chagel (Chinese Style Bagels)
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Chagel (Chinese Style Bagels)
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Chagel is a Chinese take on the bagel, featuring a dough that is a hybrid between Western and Japanese styles, resulting in a soft, chewy texture similar to Northern Chinese mantou. These bagels can be unstuffed or filled with various savory or sweet fillings, including triple cheese, red braised pork, or sweet purple potato.
01:45:00 total
Serves 8
medium
Grain / Bread Course
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Ingredients
- water - 280 grams (for dough)
- bread flour - 480 grams (for dough)
- salt - 10 grams (2 teaspoons) (for dough)
- honey - 25 grams (for dough)
- active dry yeast - 5 grams (1 teaspoon) (dissolved in water for dough)
- water - 5 grams (to dissolve yeast)
- parmesan cheese - 8 grams (shredded, for cheese stuffing)
- cheddar cheese - 8 grams (cut into 1 cm cubes, for cheese stuffing)
- granulated sugar - 0.5 tablespoon (for pork), 1 tablespoon (for boiling water) (for pork belly braise and boiling water)
- oil - 2 teaspoons (for frying pork belly)
- pork belly - 70 grams (cut into 2 cm cubes, for pork stuffing)
- ginger - watch the video to see (sliced, about 0.5 cm thick)
- scallions - from 2 scallions (white parts only)
- hot boiled water - 3/4 cup (for braising pork belly)
- Shaoxing wine (liaojiu) - 1/4 teaspoon (for pork braise)
- soy sauce - 1/2 teaspoon (light soy sauce for pork braise)
- dark soy sauce - 1/4 teaspoon (for color in pork braise)
- five spice powder - 1/4 teaspoon (for pork braise)
- salt - 1/8 teaspoon (for seasoning pork braise)
- MSG - 1/8 teaspoon (for seasoning pork braise)
- cornstarch - 1/2 teaspoon (for thickening pork braise slurry)
- purple sweet potato - 70 grams (steamed and mashed for sweet stuffing)
- water - 1 tablespoon (for steaming sweet potato)
- sugar - 4 grams (for sweet potato filling)
- butter - 6 grams (melted, for sweet potato filling)
- sweetened condensed milk - 10 grams (for sweet potato filling)
Instructions
- Make the dough: Mix 280 grams of water with 480 grams of bread flour to form a rough ball. Cover and autolyze in a cool place for 45 minutes.
- Add yeast, salt, and honey: Cut dough into pieces for easier mixing. Add 10 grams salt, 25 grams honey, and 5 grams active dry yeast dissolved in 5 grams water. Knead until combined and dough is no longer sticky.
- Knead dough: Knead dough by slapping it against the work surface about 150 times or until it passes the windowpane test (stretch into thin film without tearing). Alternatively, use a stand mixer at high speed (around 5) to mimic this.
- Divide and shape dough balls: Divide dough into portions for 8 bagels (4 flavors). For unstuffed bagels, shape dough into smooth balls by pinching edges to center and placing seam side down. Rest for 20 minutes.
- Prepare cheese stuffing: For triple cheese bagels, knead 8 grams shredded parmesan into dough until cheese is incorporated. Shape into balls and rest 20 minutes.
- Roll out dough and add fillings: Roll each dough ball into a rectangle about 15 cm wide and 18-20 cm long. For cheese bagels, place 8 grams cubed cheddar along one edge, leaving 2 cm margin. Roll into a log and pinch closed. Rest seam side down for 10 minutes.
- Prepare red braised pork filling: In a small pan over low heat, fry 0.5 tablespoon sugar with 2 teaspoons oil until sugar melts. Add 70 grams pork belly cubes, 0.5 cm ginger slices, and white parts of 2 scallions. Fry until browned (~4-5 minutes). Add 3/4 cup hot water, 1/4 tsp Shaoxing wine, 1/2 tsp soy sauce, 1/4 tsp dark soy sauce, and 1/4 tsp five spice powder. Simmer on low until sauce reduces to 2-3 tablespoons (~15 minutes). Season with 1/8 tsp salt and 1/8 tsp MSG. Thicken with slurry of 1/2 tsp cornstarch. Cool before stuffing.
- Prepare sweet purple potato filling: Steam 70 grams purple sweet potato with 1 tablespoon water for 4 minutes until soft. Mash with 4 grams sugar, 6 grams melted butter, and 10 grams sweetened condensed milk. Use as stuffing.
- Stuff bagels with pork or sweet potato filling: Stuff dough logs with prepared fillings similarly to cheese. Pinch sides closed tightly to avoid leakage.
- Final shaping: Roll each log to 20-25 cm length. With seam side down, press one end to form a fish tail shape, then wrap the other end around and pinch closed, hiding the seam underneath.
- Proof bagels: Let shaped bagels proof covered for 60 minutes.
- Boil bagels: Bring 1 liter water to rapid boil, add 1 tablespoon granulated sugar, reduce to gentle simmer. Boil bagels 30 seconds per side. Drain on cloth.
- Bake bagels: Place boiled bagels on parchment paper, optionally add toppings. Bake in preheated 200°C oven for 15 minutes.
- Add finishing cheese slice (optional): For triple cheese bagels, place a slice of American cheese on hot bagels immediately after baking. Let cool before serving.
