2007年10月29日

パンプキンベーグル

20071029-1.jpg
本日の焼きたてはまたまたパンプキンベーグル。
前回と違って生のかぼちゃをふかした物を練りこんでみた。
水分量が難しく、最初いつもの通りの分量で作ったらべったりと柔らかい生地になってしまい、ベーグルの生地じゃなかったので、ぐっと減らしてリベンジしてみた。
シナモンを入れて風味をアップ。

20071029-2.jpg
ベーグルって半分に切って端をくっつけると「S」字になるんだな~と思いながら撮った写真(笑)
かぼちゃペーストに負けず劣らずきれいな黄色が出た(^^)

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コメント[17]

chokoさんこんにちは!!
いっつも美味しそうなベーグルにうっとり。です。
今回、私もスゴーーーく久しぶりにベーグル作りました。chokoさんと同じ
パンプキンベーグルです!(^^)
chokoさんの作り方のページを何度も読んで研究したのです!!!!
ちょっとしわが寄ってしまいましたがかなり前に作ったのより良く出来ました。
chokoさんのおかげです。有り難うございます
それで、最後に失敗してしまったんですがオーブンにクッキングペーパーを敷いて焼いたのですが、みんなくっついてしまったんです(::)chokoさんはくっついたりしませんか?
あぶらをひいたほうがいいのかな〜

■ ココちゃんへ

こんばんわ!久しぶりのベーグルつくりはどうだったかな?
普通のパンとちょっとコツが違うから戸惑うよね~
今の時期は芋栗南京!たまりませんな~☆かぼちゃベーグルは
本当にきれいな色になるから作ってても楽しいよね!
いやいや、私のおかげじゃないさ。ココちゃんのパン作りスキルが
上達したんだよ!生地の捏ね加減とかさ、そういうのって実際に作って
身につくものだと思うし(^^)
クッキングペーパーに全部くっついちゃったの?う~ん、私は普通の
スーパーに売ってるクッキングペーパーを使ってるけど、くっついて
困ったことはないなぁ・・・なんでだろね?
でも油を引くのはやめたほうがいいと思う。アイディアとしては、コーンミール
をひくのがいいと思うよ!ケトリングしてから天板に並べる前に、底にちょっと
コーンミールを付けておけばいいんじゃないかな?
細引きじゃなくて粗いやつね☆

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