超好吃的貝果版可可麻薯來(lái)咯！比軟歐版的更有嚼頭，糯糯的麻薯夾心好吃得不要不要的注意此方糖量偏少，喜歡甜一點(diǎn)的可以自行多加點(diǎn)糖。
【烘焙參數(shù)】
分量：4個(gè)
烘焙溫度和時(shí)間：烤箱中層，上下火200度，15分鐘

用料

面團(tuán)

高筋面粉

155克

全麥粉

40克

可可粉

5克

淡奶油

20克

100克

酵母

2克

2克

細(xì)砂糖

5克

麻薯

糯米粉

60克

玉米淀粉

15克

牛奶

100克

細(xì)砂糖

5克

黃油

5克

內(nèi)餡

蜜紅豆

40克

煮貝果水

細(xì)砂糖

30克

1000克

可可麻薯貝果的做法

1. 麻薯材料除黃油外混合均勻，蓋上保鮮膜上鍋蒸15分鐘（水開后開始計(jì)時(shí)）。

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1. 趁熱放入黃油，用刮刀拌勻。

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1. 待面團(tuán)不燙手后，用手反復(fù)折疊拉扯。

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1. 包好保鮮膜備用。

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1. 將面團(tuán)所有材料混合揉成表面光滑的面團(tuán)。分割成4份，整圓松弛15分鐘。

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1. 取一份搟開。

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1. 翻面橫放，輕拉四角整理成長(zhǎng)方形，底邊壓薄。
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1. 放入1/4份麻薯，鋪開。

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1. 再放10克蜜紅豆。

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1. 自上而下卷起。

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1. 收口處捏緊。

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1. 依次做好四份。

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1. 搓長(zhǎng)至20cm長(zhǎng)，收口處朝上橫放。

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1. 用剪刀在一段剪一個(gè)小開口。

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1. 將開口打開。

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1. 另一端繞過(guò)來(lái)。

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1. 包好捏緊。

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1. 翻面整理下形狀，一份貝果坯就做好了。

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1. 依次做好4份貝果坯，放在墊了油紙的烤盤中。

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1. 溫度32度，濕度75%發(fā)酵30分鐘。

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1. 1000克水＋30克細(xì)砂糖煮至底部冒小泡，將貝果坯正面朝下煮30秒，再翻面煮30秒。

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1. 撈出瀝干水分放在烤盤上，撒適量扁桃仁片裝飾。

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1. 放入預(yù)熱好的烤箱中層，上下火200度15分鐘。

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