Chinese Bagels (贝果)
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- Опубликовано: 8 июн 2024
- Chinese bagels! A popular menu item at bakeries now in 2024...
0:00 - wait what
0:37 - The three 'layers' of Western bakeries in China
1:20 - Is this just Japanese actually?
2:35 - The dough
4:41 - Cheese stuffing
6:06 - Fun outlandish stuffings
8:36 - Shaping, boiling, and baking
10:03 - Seriously, do whatever you want
FULL, WRITTEN RECIPE
... is over on the Substack! Free as always, if it had to be said:
chinesecookingdemystified.sub...
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... 
Хобби
Hey guys, a few notes:
. Note that in the accompanying written recipe, we scaled up the filling quantities (for eight bagels). Always a little awkward to show multiple flavors in a video, as we (1) don't want to show you a drastically different 'visual' than what I'm saying in the VO and (2) we're two people and can't eat 32 bagels :)
2. Something we forgot to say in the video (it's in the accompanying recipe) - we also kneaded 8 grams of brown sugar in with the sweet bagels as well. Apologies.
3. Speaking of which, there’re two routes for adding flavors in this style: a. seasoning the dough; b. stuffing with fillings. Often times the bagels you see at bakeries would have both, with the dough matching the stuffing. For some ideas on how to combine a “dough flavor + stuffing flavor”: Matcha + cream cheese; Taro + cream cheese and taro; strawberry + white chocolate; Oreo + cream cheese and oreos; mixed grain + root vegetables; cheese + char siu; pistachio + cheese; chocolate + orange; osmanthus flower + fermented rice wine, soft cheese, and more osmanthus flower; ohili flake + mala sausage, etc etc.
4. Over on Patreon, someone from Mexico commented how they think “Magels” might just work pretty damn well... such as seafood, chicharrón, carne asada, pollo asada, carnitas, elote etc. I (Steph) think that sounds really amazing and a elote bagel would totally be popular in China as well.
5. Because we’re living in a constantly hot tropical climate, especially it’s been flirting around 40C everyday recently, I did my autolyze in the fridge. Using autolyze is definitely a much easier way to develop gluten. However, if you have strong kneading skills or a stand mixer, feel free to skip the autolyze and start kneading the dough together with the rest of the ingredients directly. And we’ll be looking for the same thinnish film and smooth-ish hole for the windowpane test at the end.
6. And again, because we live in this super hot climate, I actually cut the yeast in half when making the bagels myself, i.e. using only 0.5% yeast to flour ratio instead of 1% yeast.
Before we’ve got people reported back about their dough not being “fluffy enough” when using our recipe, and we think one main culprit may be climate difference. We based the yeast and fermentation time on the climate we’re in (sub-tropical and tropical, for people living in a colder climate the dough would need a longer fermenting time. That said, if you live in places outside of the tropics, you can follow the recipe and timeline listed here; if you live in hot places like Thailand, Philippines, or Guangdong (by extend coastal China) summer, then cut the yeast in half.
7. The longer you proof your bagel, the fluffier it’ll be. If you want to experience the softer texture, you can leave the bagel proof for longer, like maybe 1 hour 15 minutes or even 1.5 hours. If you want it denser, maybe proof for 45 minutes.
8. The filling may leak and it’s just what it is. The more stuffing you stuff, the higher the risk of it leaking. But don’t panic, even if it leaks (like one of the pork one in the video leaked), the base of the bagel would still absorb some of that sauce and it’ll still be tasty
9. Oh, all the Japanese bagel footage was from the channel "Baker's Gift" www.youtube.com/@pansyokunin Great channel, love this genre of bakery video
We're off for a week or so! I'll be in China and Chris's be in the USA to see our families. Will be back with another video (that we're quite excited for) at the end of the month.
Cultural appropriation! 😂Lol, kidding, these look way more delicious than New York bagels. 😋
I thought this was originally going to be a video about the Guang Bing, still a very awesome video on the evolution of the bagel in China
Wouldn't the baoification of bagles make them... Baogles...?
The very idea... baoggles the mind!
Or bagbaos?
applying the "china-fication"... Chaogles
"Baogles" is the kind of thing we'd see in some scifi future where they've never heard of pizza
When he ripped open the first one "Baogle" was the only thing that came to mind 😂
Its magic seeing the cultural mix. Sometimes i worry that with the internet knowledge base and trend towards "authenticity" we'd start to lose unique results of a general idea or glance of something foreign passed through a local lense and transformed into something unique
6:40 "The initial stages of Bao-ification" is a sentence that has me reeling hahaha. Like how you joked that Americans make everything into a sandwich, it's like china goes "Oh yeah, I can wrap that in dough and steam it".
When I was in China I used to say "man, I could really go for something hong shao-ed and gai-ing fan" ("red cooked and over rice")
I've made a Jamaican-Chinese fusion snack bun by stuffing coco bread with char siu. It's delicious and works really well together.
that sounds baller
@@notactuallymyrealname it delicious and faster to make then milk bread or steamed Bao dough
Underrated Caribbean W
@@SheilaTheGratetry this but with pattie crust and please report back to yaad
They're not stuffed, but the softness of the Chinese style bagels shown here actually reminds me a lot of the ones I tried at Gryfe's in Toronto, a local institution.
The key to it really being a bagel is the boiling step, bravo! In theory that should produce a crisper outside and chewy inside, like traditional bagels. So many "bagels" sold in the US are just round bread.
I think it IS the boiled step that creates the texture Chinese people love, crispy + chew is highly valued haha.
Ah, the humble bagel. All the way from central/Eastern Europe to North America to Japan to Taiwan to China. Very interesting to see how every culture it goes through develops its own take on it. Not gonna lie, the Chinese notion of a stuffed, bao-like bagel sounds absolutely amazing! I like that the texture is apparently btwn Japanese and North American, because I tend to prefer the texture of western breads a little over east Asian breads.
There is some amount of speculation that many of the stereotypically stuffed goods in Eastern Europe and elsewhere originated with the Mongol conquests and their usage of Northern Chinese as travelling cooks for their armies, so in a way, if this is true, it could be considered full circle.
@@netdoll That's interesting. I had never heard of that theory before, but it would be really cool if it turned out to be true.
You got a fist pump out of me for the Montréal bagel name drop! Next time I go to the Chinatown bakeries I’ll keep an eye for the bagels, which would be a Montréal bagel-ception.
sesame bao-gels look like the best thing I've ever seen
I tried various 光饼 (traditional "bagels") in Fuzhou... some were good, some not really worth eating again. But found these chagels all over the street stalls in Chongqing. Again, some flavors work really well, others make we wish I had a NY bagel.
Bruh, fresh warm guang bing is the best
New CCD always makes my evening :)
I'm a huge fan of the channel, and foods traveling around the world like this is a super interesting topic, but I'm also an American Ashkenazi Jew, and seeing the bagel squish like a steamed cake hurt on a physical level
So interesting what kinds of food trends get picked up in China! I’ve never been a huge fan of extremely soft Asian breads, so having the same bao flavors with a chewier and more substantial dough sounds tasty!
Father: "So, sonny, what did you learn at NYU?"
Son: "I learned to make bagels!!!"
Father: "Oy Vey"...
why would a jewish family be sad about making bagels?
I love this comment
Great to hear about the context these fit into and bakery trends/influences in China!
That cheese is insane
Now, this is something quite new. I've never seen it in any Chinese bakery I know of in northern California unless some obscure bakery made one already.
a good chagel topping for after you cook it would be some kind of dry chili crisp that you could use like sesame seeds
the little packets of DanShan are over here waving their little arms - "pick me pick me!"
Amazing video ! I will tell my family about this !
These look awesome! First time in a long while since I crave a bagel
Looks interesting. Although I don't know how I feel about the american cheese on top...
And as these are properly boiled, these are actual bagels, and not just BSOs (Bagel Shaped Objects)
Hey, didn't expect to see Wildman Bagel show up in a Chinese Cooking Demystified video. 😅 I hit them up last year just before I left from Hiroshima and they do good work.
Looking at the crumb texture near the beginning of the video I was convinced you would steam them like bao. It’s interesting they dry oven bake what otherwise looks similar to a steam bun dough.
The University of Nottingham has a lot of Chinese students, I think even compared to many other UK universities, owing to outreach programmes and a campus in Ningbo, the city in China that Nottingham is twinned with. (This is probably why Nottingham has the only branch of Yang's Braised Chicken Rice in the UK.)
The thought of the students going home and craving (ubiquitous-in-Nottingham chain bakery) Greggs and other British takeaway classics tickles me. I'd love to see what China does with the late-night doner kebab (a cultural import itself) or Greggs' iconic Sausage, Bean & Cheese Melt.
Excellent video as usual! What amazes me is how food ideas seem to travel in an endless cycle. The bagel having travelled from Europe to the USA and then further adapted in Japan and now China. But if you keep traveling westward you reach the similar shaped obi non and other stuffed tandoor baked breads of Uzbekistan! It feels like the Chagel was inevitable!
Have you found NY bagels in Bangkok? Most of the bagel rollers in NYC are Thai immigrants.
Ha BKK Bagels was a close enough match in order to provide a visual of “New York Bagel” in the video :) Definitely missing that bit of sharpness, but tasty enough
I watch all the videos you guys put out because I always learn something new even if I can't make the meal itself, but this one it's already on my grocery list lol
Just curious, where do you get it from?
@@ChineseCookingDemystified sorry to disappoint with my broken english, I meant the ingredients for this recipe, at least I cal tell you I did ones filles with venezuelan chinise food bought in Uruguay and they were something else, they do a sweet and sour chicken that I needed to try to stuff in theses ass well as the cheese and pork one, absolutely worth the effort even if they might be fairly diferent from yours haha
Was that a capybara on that pot?! Omg so cute. I want ittt. The bagels look good too haha
Jewish-chinese fusion is a combination I’ve never thought I’d wanna try
I don't like normal bagels but these look really good
I was expecting some tangzhong, but none was used 😮. I bet they're even fluffier with tangzhong.
Can you do Cantonese/singaporean coffee ribs? I’d love to see your take on it!
We need to bring stuffed bagels back to America. I wonder if Nova Lox work as stuffing...
People definitely stuff with lox or salmon too, it's a pretty popular choice
I have had several of these, I don't mind the texture but I just can't get used to the stuffing. I have never found one that I would not have rather had as a sandwich, or with the filling evenly distributed through the dough rather than all in the middle. (Like yes, I would enjoy a Sichuan peppercorn-flavored bagel, but I do not want to eat 200 whole peppercorns rolled up in the middle of a round bread. I genuinely wonder if anyone buys these other than wanghongs who only pretend to eat the food.) Unfortunately it seems like the social media landscape prefers the visual of a stuffed bagel, and so the places by me that used to offer both stuffed and unstuffed flavors are phasing out the unstuffed varieties. I wish bagels weren't such a pain in the ass to make yourself. It doesn't bother me that I don't like Chinese cake because I can make a good cake in an hour, but damn do I wish I could get a professional to make bagels for me.
I personally like the flavored dough ones, especially when it's savory. Adding Sichuan peppercorn oil to flavor the dough is better than stuffing a bunch of corns in the middle haha. When testing, I also rolled dry chili dip (Danshan) in the dough, quite nice (reminds of BBQ mantou) as well. And speaking of cake versus bagel, I actually find making bread or bagel easier, maybe it's just how our kitchens are set up differently. Once you're used to it it becomes quick.
Wow, how delicious!👍 Thank you very much colleague! Come and visit us!🥰
As a Jewish American, I approve ;)
Fuzhou's 光饼 is not acknowledged here 😅. They are the OG Chinese bagel, at least they taste like one 😊
The purple sweet potato one with condensed milk sounds dangerously moreish.
Do they have to be boiled, or can you just put them straight into oven too?
I wanna try making a chili oil type version since I sometimes put chili oil on my bagel sandwiches here in NYC, but Im concerned with it just leaking out of the dough. Would yall recommend the chili oil paste filling from the Sichuan Chili Oil Baozi video from a month ago? Or do you have any suggestions with this otherwise? Nothing comes up when I google "Chinese bagels" haha
If you want to incorporate chili oil in the filling, then the meat filling from the chili oil baozi will definitely be a good choice. Although you may want to go less crazy with the oil quantity at first, and don't stuff too aggressively since they do have a higher tendency to leak than baozi.
I’ve made NY style bagels both professionally and at home. I can just picture some Jewish grandpa losing his mind over how this isn’t a bagel. 😅 The fact that they are only a bagel in shape is kind of interesting. I’d try one.
Let us know how you think if you ever tried to make this kind of bagels, do want to hear from western-background-bakers' opinions about this kind of baked goods. Interestingly, I saw a French baking school in Shanghai with actual French pastry chef teaching this kind of bagel with his thick French accent, it's quite fun haha.
chegels are cool but can you teach us about kegels in the next vid?
But what would an "Everything Chagel" be?
"The longer the log the bigger the hole..."
Words of wisdom.
It'd be perfect for a Cafe or cha chaan teng place
Intellectually I understand and can go "it's its own thing" (that is FASCINATING) but the NY native in me is like "for the love of god, bagels shouldn't squish like that!" 😨
Now you know how I (Chris) first felt getting introduced to these
"Oh the bakery in my neighborhood is selling bagels! Exciting! One of the things I miss most from America!"
[proceeds to squish]
"Aww... why...."
@@ChineseCookingDemystified as a Chinese I really don't like how these bakers take this much liberty with the names. If it's a massively modified version, call it something else or at least add a modifier.
Mainly it just makes it super hard to shop for stuff.
When I buy a bagel and it turns out super airy & soft & kinda greasy, i'm mad.
@@zomberton616 eh, idk if it's that much further from a NY bagel than the soft, bready pre-packaged bagels you get in western supermarkets
True @@IAmTheUltimateRuler
@@IAmTheUltimateRulerI think its a superior product to supermarket bagels for sure
I believe there is already a bagel-like bread that is native to China.
The Guang Bing, or Kompyang. Which were invented in the Ming Dynasty during the 16th century to serve as a easy to transport food for soldiers fighting the Japanese pirates under the command of the general Qi Jiguang whom the bread was named after.
Hear me out: not CHAGLES, but BAOGLES
Well this seems like a huge improvement on the bagel sandwich.
Looks good but I respectfully disagree.
@@some-say-gregmshave you tried?
Improvement? Addition to. We can go deeper by making American Chinese Bagel Sandwiches
What exactly is bagel? Are they not normally squishy and soft?
Traditionally they are a low hydration dough with a long cold ferment post shaping, shaped into a ring, that tends to have a fairly stiff and chewy texture. Beyond that you get a lot of variation, often they are boiled prior to baking but not always, and the boiling water can have a range of additives (but usually sugar based or alkaline).
Modern, mass produced bagels are often cooked in a steam oven and use slightly higher hydration doughs which are easier to machine work, but this results in a softer texture, which might be what you're familiar with.
@@ev3867 Oh, I see! I didn't know bagels were boiled, I assumed they were more akin to kaiser rolls but with holes
A bagel MUST be boiled to be a bagel :) otherwise its just bread
Japan and China
Bagel
I don't like bagels in general. Too dense for me. Stuffed bao bagels look interesting though
Ahhh, chinese jewish fusion!
Or maybe technically chinese Ashkenazi, although there are round baked holed pastries in Jewish texts in general (google כעך or in english Ka'kh/ka'ak),
In mizrahi cooking these are small hard round sesame heavy cookies that you eat with hot drinks.
hmm i'm not convinced by this one 🤔 is the filling to bread ratio made better this way? why have the bagel hole if you want to stuff it? this could be a stuffed baked bun
Because it's a bagel. Which defined by the hole (in china). Otherwise it's a knish
and now I'm hungry.
That is some CAUCASIAN-level of bagels. Like is that what Chinese people like from their bagels?? Soft crust and pale-looking bread? I mean, you could've just cranked up the heat a little bit and made it beautifully golden brown with small bubbles and blisters which will shatter in your mouth giving you a delightful crisp texture.
Anyone know what that Tiktok shown at 2:02 is? What's the context?
The unexpected richkid english police caught me off guard.
They might even be good with cream cheese and lox.
Hi!👋
Delicious-looking bagels!
A couple things I'm curious about: is it common in China to use alkali baths to give bagels extra browning? And, in general, does Chinese cooking employ the use of alkali ingredients for flavor boosting?
yeah that's what I'm wondering, do they do the alkali bath that actually make the bagel a bagel, or is it just circle shaped bao
My understanding was that - for NY bagels at least - it's always malt syrup in the bath, not alkaline?
Lye is a pretzel thing, yeah?
Baking soda is very commonly used in the boil for bagels.
@@Corvid- This dude uses malt syrup, I trust him unequivocally on the topic of bagels lol ruclips.net/video/hrJ1zpJGrfA/видео.html
I know Montreal style uses honey
An authentic, traditional bagel does not involve lye or baking soda or any sort of alkaline bath or boiling water
looks like japanese donuts
It looks like kompyang (guang bing) lol.
Did you guys hear about the “street food fad” in china of ‘stir-fried pebbles’
I need some context with that clip at 2:01, what on earth is it about lol
NYU 狼人
From the IG "Rich Kids English Police", well worth exploring lol
I eat a bagel almost every day - time to mix it up!
Nah, nah, nah. Let bro cook-
8:58 wrap the fore-skin around the tail...
up主，你俩是不是夫妻啊 ，哈哈，比较好奇。
是的，一路看下来从男女朋友到夫妻
Baoification 😂😂😂
It's Catholic Poland that invented it but whatever
What won't Chinese try to bao? Has anyone tried doing it to a pretzel? lol
I'd like to see them try to bao-ify a Lebkuchen 🤤
Stuffed pretzel is already a thing now lol
quickly moving into Chinese Cooking Disqualified. :v
Pig doesn't belong in a bagel.
it never stop to trip me off every time i watch their videos
like,
while in the cooking part it's kinda looks like a man is cooking judging by are arm but then i think again and say oh wait it's a woman but the voiceover is a dude, huh, i think to myself then after that at the end of the video it's a woman who presenting everything and now she is the one who's voicing that thing. it just *sigh*
if you don't understand anything it's cool cuz i don't expect anyone to read it anyway and if you did read it i don't think anyone would understand.
but i do like the egg soup thingy video
nice stuff
sounds like i had it before.
Can we just please just undermine all their hard work move the conversation to the Montreal vs NYC debate, and agree the Montreal bagel is superior?
No. Both the New York City and Montreal evolved independently of each other, and as such each version has its own strengths and weaknesses.
@@Sacto1654 this is a fair and accurate answer… that I was not looking for. Please take a side and defend your position using only hyperbole.
Any bagel where the bagel maker takes pride in their work is a legit bagel
But NYC bagels are better for sandwiches
pork-stuffed bagels is just WRONG.
lol
You just said Taiwan -1000 social credit points
pretty sure everyone agrees that taiwan exists as a place
@@ChineseCookingDemystified Winnie the Pooh says otherwise. He would say “I think you mean Chinese Taipei”
You can always tell a Chinese bagel because the hole is just a slit.
I would like to see a Jewish style bakery open up in Tokyo and in Beijing and that way they could get the real experience of what a bagel is all about because you have to have it with locks And cream cheese that's the only way to have a real authentic bagel New York deli style bagel Or European Jewish bakery bagel. you can't just make bread dough and bake it you gotta boil it and then bake it you gotta go through the bagel making process you can't just use any bread dough you know you gotta go through the situation of that you're given and you have to follow the recipe exactly of how it is made you can't make your own version up and call it something else Because it's not a bagel a jago a jagle it's not a bagel. it's your version of something else it's like if I made sushi out of raw beef and pork and I called it mushy I would be confused with Mushu but it's not the same it's not sushi which is for fish and if I made wonton soup with ravioli it's not the same thing as wonton soup and I can call it Ronton you see where I'm getting it you can't just change the name and change the recipe and say it's the same thing. it's not it's the tradition and the ingredients and the love and the care that you put into it to make it what it was originally somewhere else that's making something spectacular To eat and to enjoy and just spread around the world like I wouldn't make french fries out of Rutabagas or parsnips or carrots and column french fries because they're not there's something different they're in a adaptation based on what you think it should be I would make tuna fish out of raw tuna It has to be cooked tuna I would not make corned beef and cabbage with double ham or corn dogs because it says corn in the name it just doesn't work that way you can't just change the name up change the ingredients and make it people think it's oh this is a new invention for something that we've had for thousands of years and we just decided to change it up because we're different cultures under where it was originally made you can't do that that's not fair it's like how many times american chop suey it's not chop suey it's more spaghetti alba macaroni with noodles album macaroni noodles with meat and sauce and cheese and that's it It's not elbow it's not American chop suit I hated that name it's not chop shoe there's nothing chop suey about it there's no vegetables other than onions or maybe shallots it's offensive to take somebody else's culture and appropriate it for your own dinner menu or breakfast menu rename it reinvent it with different ingredients and make it look like it was what it once was but it is no longer it just doesn't work I would call that a Chinese breakfast roll Or Japanese breakfast roll a wooden bagel I wouldn't call it a shagle I wouldn't call it jagel Cause it's none of those things Is something completely new Based off of an old recipe and it's not even done the same way bagels aren't puffy bread rolls Bagels aren't chewy bread roll They're not roles they are bagels. they're ringed dough like Donuts but that's the nearest thing and the only thing that makes them similar to Donuts because they don't they don't fry them you boil them then you bake them.
Bro they did boil and bake them
beef is used for sushi tho. Like, its pretty common in jp sushi places. Also, that's not what appropriation is or means lol
in less words: no alkali, no bagel
bread rings are just bread rings without the alkali step and the jewish roots
@@rosiepone Bagels are not traditionally boiled in alkaline water and I wouldn't call a bagel boiled in alkaline water authentic, but it is a common "hack" home cooks use to get a more browned surface
you say western but you mean north american ;)