纽约烘焙名厨教你做百吉饼Bagel~
bagel / 百吉饼（Wikipedia）
A bagel , also spelled beigel, is a bread product originating in the Jewish communities of Poland.It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
百吉饼，也叫百吉圈、贝果，是起源于波兰犹太社区的一种面包制品。传统上，百吉饼是用发酵的面团手工捏成，呈环形，大约手掌大小，先煮（或者短暂过水）后烤。成品Q弹，有嚼劲，内部柔软，外皮焦黄或者有一层脆壳。
Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy, sunflower or sesame seeds.Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye.
百吉饼的脆壳上通常有种子类的坚果点缀，传统上一般是罂粟籽、葵瓜子或者芝麻。有些做法还将盐撒在上面。同时面团也有分类，譬如说全麦的、黑麦的。
圈形的“bagel”这个词本身也是和圆、圈的意思有关。据《韦氏词典》介绍：
Yiddish beygl, from Middle High German *böugel ring, from bouc ring, from Old High German; akin to Old English bēag ring, būgan to bend.
Bagel意第绪语写作beygl，来源于中古高地德语böugel，即“环”；古高地德语bouc，意为“环”；类似于古英语bēag（意为“环”）和bend（意为“弯”）。
据维基百科介绍，移民将Bagel这一食品带入北美地区。在那里，两个最常见的百吉饼种类是满地可风格和纽约风格。
满地可百吉饼含有麦芽糖、不加盐，先在蜂蜜水里煮面团，再放进燃木烤箱烘烤。这种百吉饼主要有黑白两色，分别在上面撒罂粟种子和白芝麻。
纽约百吉饼含有麦芽糖和盐，在水中煮面团，再放进标准烤箱烤。因此纽约百吉饼更蓬松，有微湿的外壳；而满地可百吉饼个头更小，中间的洞比较大，口感更酥脆、更甜。
在这里，FT就邀请了“纽约菜系”的烘焙名厨Sim Cass，与大家一起分享如何烘焙一只正宗纽约风味的百吉饼。
视频中英文文本
My name is Sim Cass.（Dean of bread at the Institute of Culinary Education New York）
我是西姆卡斯。（纽约烹饪教育学院面包系主任）
We're going to bake bagels.
我们来讲讲如何做百吉饼。
Most people think they can't make bagels at home and thought that you would just buy them in the supermarket.
大部分人认为没有办法在家里制作百吉饼，觉得去超市买就行啦。
But actually, you can make very good bagels at home by using a modern convection oven.
但事实上，你可以在家做出非常好吃的百吉饼，只要有现代对流烤箱就行。
The trick is to use good flour, good water.The flour - you'll use high protein flour, it is very important because you need to roll the dough and so that they'll become nice and chewy.
做好百吉饼的窍门就在于使用优质面粉和水源。这里应该使用高筋面粉。揉面的过程很重要，这样它才能变得有嚼劲。
New York water has a unique quality which makes their bagels special.
纽约地区的水质很特别，这让做成的百吉饼也独具风味。
Roll the dough into a sausage and curl into bagel shape.Overlap the ends.
把面团揉成香肠一样的条形，再弯成百吉饼形状，把首尾捏住。
When you make your dough, you want to - not proof it too much.We want to keep this underproofed.We can even refrigerate our bagels overnight and then poach them in the morning and bake them.Because in New York, we like a chewy bagel.
在做面团时候，别让它过度发酵，我们可以让它尽量少发酵，甚至可以把面团放在冰箱里过一夜。早上再用小火煮，然后烘烤。因为在纽约，我们喜欢有嚼劲的百吉饼。
Poach the bagels for 15 seconds on each side before baking.
在烘焙前煮15秒。
You shouldn't have to toast it and it should be firm on the outside and chewy in the middle and should be eaten fresh.
不好烘焙过度。一只好的百吉饼应该表皮坚韧，中间内部有嚼劲。而且应该趁新鲜吃。
最后这里还有一份BBC Good Food整理的百吉饼烹饪食谱，供你参考：
1 Mix the yeast with 300ml lukewarm water.Put the flour, sugar and 1 tsp salt in a large bowl and mix together.Pour over the yeasty liquid and mix into a rough dough.
把酵母溶入300毫升温水。把面粉、糖和一茶匙盐放入一个大碗里混合均匀。倒入酵母液搅拌，和成一个生面团。
2 Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
把面团拿出来，放在案板上，揉至表面平整有弹性——这大概要花10分钟。
3 Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film.Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
大碗上刷一层薄油，放入面团，盖上一张抹了薄油的保鲜膜。放置在温暖处，静置约1小时，直到面团体积膨胀一倍。随后掀开保鲜膜，把面团取出放在案板上。
4 Divide the dough into 10 portions and form into balls - I like to weigh them to make sure they're all the same size.Line up on 2 parchment-lined baking trays and cover lightly with cling film.
把面团分成10小份，揉成球——我喜欢称一称它们的重量，以确保都是同样大小。把这些面球排列在两个铺油纸的浅烤盘里，轻轻盖上保鲜膜。
5 Leave for around 30 mins or until risen and puffy, then remove the cling film.
再醒30分钟，知道面团发起来、变蓬松，随后揭掉保鲜膜。
6 Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air.Heat oven to 180C.
手指蘸上面粉，在每一只百吉饼中间做一个小洞，轻轻打转，把面团抻开。注意，不要破坏面团里的气孔。烤箱预热180度。
7 Fill a large saucepan with water and bring to the boil.Add the bicarbonate of soda to alkalise the water.Place 1-2 of the bagels in the water at a time and boil for 1 min （2 mins if you want a chewier bagel）, turning over halfway through.Using a slotted spoon, lift out the bagels, drain well and place back onto the baking tray.
找一口大煮锅，装水烧开。加入小苏打，碱化水。一次放入1到2个百吉饼，煮1分钟（如果想要更有嚼劲的口感，可以延长至2分钟），中间翻一次面。用漏勺捞起沥干，放在烤盘上。
8 Brush the bagels with the egg white and sprinkle with your chosen seeds.Bake for 20-25 minus or until golden brown.Transfer to a wire rack to cool before eating.They will keep for 3-4 days, or freeze for 2 months.
在百吉饼表面涂上一层蛋清，撒上你准备的种子类坚果。烤20到25分钟，或者直至表面焦黄。放在支架上晾凉后食用。常温下可以放3到4天，如果冻起来可以保存两个月。
词汇总结
convection oven 对流烤箱
Actually, you can make very good bagels at home by using a modern convection oven.
事实上，你可以在家做出非常好吃的百吉饼，只要有现代对流烤箱就行。
high protein flour 高筋面粉
dough[dəʊ]
n.生面团
chewy['tʃuːɪ]
adj.有嚼劲的，难嚼的
The flour - you'll use high protein flour, it is very important because you need to roll the dough and so that they'll become nice and chewy.
这里应该使用高筋面粉。揉面的过程很重要，这样它才能变得有嚼劲。
proof[pruːf]
v.发酵
When you make your dough, you want to - not proof it too much.
在做面团时候，别让它过度发酵。
knead[niːd]
v.揉合，揉捏
Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
把面团拿出来，放在案板上，揉至表面平整有弹性——这大概要花10分钟。
cling film 食品保鲜膜
Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film.
大碗上刷一层薄油，放入面团，盖上一张抹了薄油的保鲜膜。
baking tray 烘焙烤盘
Line up on 2 parchment-lined baking trays and cover lightly with cling film.
把这些面球排列在两个铺油纸的浅烤盘里，轻轻盖上保鲜膜。
puffy['pʌfɪ]
adj.胀大的，松脆的，喘气的
Leave for around 30 mins or until risen and puffy, then remove the cling film.
再醒30分钟，知道面团发起来、变蓬松，随后揭掉保鲜膜。
