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雙重芝士肉鬆貝果


貝果具有低糖低油(甚至無糖無油)以及低發酵的優點,其Q彈紮實的口感日漸被人們所喜愛,在做好原味貝果的基礎上,我們可以增加其他風味去調整。是次Bosch Home示範課就跟大家分享了這款雙重芝士肉鬆貝果了


雙重風味說的就是無論麵包還是內餡都添加了芝士,是芝士控的最愛無疑了。裡頭還搭配了肉鬆增加口感,一口咬下大滿足。


貝果製作需要注意:

1.貝果麵團本身會偏乾,可根據不同品牌的麵粉吸水性或自己喜歡的軟硬度去調整水量;

2.注意捏緊收口,尤其是包有餡料的貝果,要避免漏餡;

3.焗爐溫度要開足且預熱充分;

4.注意別發酵過度;

5.不習慣包餡料的朋友可從麵包胚練習起來,再逐漸從少至多地添加餡料


食譜(可做六個,步驟圖見最後)

麵團:

高筋麵粉300克,冰水165克,酵母 3克,海鹽 3克,芝士粉 20克


餡料:

肉鬆60克,芝士4-5片或馬蘇里拉芝士碎適量


煮糖水:

清水500克,糖25克


1.麵團材料混合,揉成光滑麵團

2.分切成6小份,逐個揉圓,鬆弛30分鐘

3.把麵團壓扁,擀成方形,鋪上內餡材料後捲起

4.麵團的頭尾相接,再捏緊接口處,發酵約30分鐘

5.期間可以把糖水材料混合,小火煲至鍋邊冒泡泡

6.把發酵好的貝果放入糖水中,每個面煮20-30秒,撈出瀝乾水分放在烤盤上

7.表面撒上芝士粉,焗爐開210攝氏度焗約20分鐘出爐


Double Cheese Pork Floss Bagel


Dough:

300g high-gluten flour

165g ice water

3g yeast

3g sea salt

20g cheese powder


Filling:

60g pork floss

4-5 slices of cheese or Moderate amount of shredded mozzarella cheese


Syrup:

500g water

25g sugar


1.Mix the dough ingredients and knead into a smooth dough.

2.Divide into 6 small portions, knead each into a round shape, and let them rest for 30 minutes.

3.Flatten the dough, roll it into a square, and spread the filling ingredients on top. Roll it up.

4.Connect the head and tail of the dough, pinch the joint tightly, and let it ferment for about 30 minutes.

5.During this time, mix the syrup ingredients and simmer over low heat until bubbles form around the edge of the pot.

6.Put the fermented bagels into the syrup. Boil each side for 20-30 seconds, then remove on a baking sheet.

7.Sprinkle cheese powder on the surface and bake in the oven at 210 degrees Celsius for about 20 minutes.





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