What is Apricot Bagel?
Bagels are a popular yeast leavened bread. They are shaped like a fat and puffy ring, between 4 to 5 inches in diameter. The crust has a sheen to it with a chewy and hearty inside. Apricot bagels include pieces of chopped golden apricots in the dough to a add a mild sweetness to the bagel.
What does Apricot Bagel Taste Like?
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Wheat flour is a product made by finely milling wheat grains until they form a powder-like substance. Wheat flour is denser than powder and comes as whole wheat flour; a semi-dense flour with a beige color and full flavor. All- purpose flour is refined, white, lighter in texture and more bland in flavor. There are other varieties of wheat flour with these two being the most common. The flavor is mild and nutty. Wheat flour is used in the making of a huge number of foods across all cuisines. It is used as a binder as well as the basis for breads, baked goods and coating for breaded meats and vegetables. It is used in sauces and even some candies.
...There are many varieties of the oranges, with subcategories for each. Oranges are round and vary from the size of a small plum to a shrunken grapefruit. The orange colored rind has a sheen to it. Small clementines have a smooth rind, while navel oranges have a tiny indents and bumps. The thick rind is removed before eating and the flesh inside is pulpy, juicy and orange colored. Blood oranges have a dark red flesh. A thin skin sections the orange into individual pieces and offers a fibrous texture, in contrast to the easy-to-chew flesh. Oranges taste sweet and a little tart.
...Dried apricots are dried from the fresh fruit. When fresh, the apricot is juicy, with a slightly fuzzy skin. Dried apricots are oblong, wrinkled and less than 1 inch across and roughly 1 inch in length. These dried fruits have a small indent in their middle. They are often an apricot color; a golden peachy tone. Sulfur dioxide is responsible for the apricots maintaining their color, though it does take away from the sweetness of the fruit. This compound is added during the drying process. Some apricots are dried without preservatives and these are brown and very sweet, with a slightly tart edge.
...Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
...Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
...Butter is made from churned cream, usually from a cow. It has a cream color and a texture that is smooth and melts easily. The flavor is mild and creamy. Butter is often sold in square sticks, or as a flat or round block. It is delicious on bread. It pairs better in baked goods than salted butter, due to its more neutral taste. It also makes an excellent cooking fat.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Yeast is a single celled organism used in food and beverage production. It both naturally occurs and is added in to certain foods such as breads, beer and wine. Specific kinds of yeast are used to add depth of flavor to savory foods. Yeast is usually sold as tiny beige granules. It leavens bread, ferments beer and imparts a satisfying umami flavor.