和经典的贝果面包结实的口感不同，汤种的加入会让面团变得软弹，是另一种很不错的口感。#面包 #烘焙
贝果面包：
高筋面粉 200g
酵母 2g
水 104g
砂糖 14g
盐 4g
黄油 8g
汤种 20g
蔓越莓核桃的只需要再加20g蔓越莓干和30g核桃仁就可以啦。
汤种：
沸水100g
粉100g
砂糖10g
盐1g
做法：
1、所有材料先低速搅拌成团，再转高速打到面团光滑，拉开有粗膜的状态。
2、把面团分割成70g一个，滚圆后松弛20分钟。
3、整形。
4、30度发酵30分钟。
5、快发酵好的时候煮糖水
6、保持糖水有点微微沸腾的样子，放入贝果，正反面各煮30秒。
7、煮好后捞出贝果，沥干水份
8、200度烘烤15分钟左右。
Bagel Bread:
high gluten flour 200g
Yeast 2g
water 104g
Granulated sugar 14g
salt 4g
Butter 8g
Soup 20g
For cranberry walnuts, you only need to add 20g dried cranberries and 30g walnut kernels.
Soup:
Boiling water 100g
Powder 100g
Sugar 10g
Salt 1g
practice:
1. Stir all the ingredients at low speed to form a ball, then turn to high speed and beat until the dough is smooth and has a rough film.
2. Divide the dough into 70g pieces, roll into balls and rest for 20 minutes.
3. Plastic surgery.
4. Ferment at 30 degrees for 30 minutes.
5. When the fermentation is finished, boil the sugar water
6. Keep the sugar water slightly boiling, put in the bagels, and cook for 30 seconds on both sides.
7. After cooking, take out the bagels and drain the water
8. Bake at 200 degrees for about 15 minutes.
5 май 2023
