My greatest accomplishment in college is to embrace my love for baking, and most important of all motivating myself to start Chez Ma Cuisine. In a month I would be moving ma petite cuisine to start my post-graduation life!
To commemorate my college life I decided to make bagels. Plain, simple bagels that accompanied me through countless mornings. They are everywhere on campus. You can find them in the cafeteria, behind glass boxes at every cafe. I couldn't finish a whole bagel back then. Everything in America is so HUGE. Bagel back in Asia are the size of my palm. I felt wasteful throwing away the bottom half of my bagel. But the top half is absolute heaven when I toast them slightly and spread a thin layer of cream cheese. That reminds me of how frightened I was of cream cheese. What kind of devil's food has both cream and cheese in it!
|A filling breakfast on the go|
I don't remember when I finished my first whole bagel, but those American bagels aren't so big after all. If it weren't for the bagels on campus I probably would have starved in many many boring ass classes.
The end result was tasty despite having to work with some stubborn dough. I'm definitely going to try the two-day method to see if I can correct the dough this time. Once again homemade taste so much better than store bought.
|Bagel's interior texture|
This recipe produces a good interior texture as store bought ones. What it lacks is a bit of chewiness. The outer shell is hard and the inside soft. I prefer my bagel to be more chewy. If you like bready bagels then definitely try this recipe at the link above.
|Cream cheese and tayberry jam|