Best way to make a tasty Blueberry Bagel from scratch
➡️ Blueberry Bagel （can make 6pcs)
🍀Dough
Fresh/Frozen blueberry 135g
Bakers Flour 280g
Caster sugar 15g
Instant yeast 4g
Salt 3g
Milk 65g
Unsalted Butter (softened) 15g
🍀 Sugar water
Water 100g
Caster sugar 35g
Bring the water to a simmer
☘️Preheat the oven to 190C/375F. Bake on the middle rack of the oven at 190C/375F for 16-18 minutes.
Please adjust the baking time & temperature according to the oven you use.
↘️Tips to make a perfect Blueberry Bagel
• In the summer, when making bagel dough, mash the blueberries before mixing the dough, and it's best to use cold blueberry and milk. The dough temperature should be kept below 27 degrees Celsius.
• Bagel dough should not be too wet or soft; adjust the milk amount according to the water-absorbing properties of your flour.
• The total duration of the both proofs of bagels should preferably not exceed 90 minutes to avoid over-fermentation in the early stages
• Do not bring the sugar water to a full boil; bring the water into a simmer
• Boil each side of the bagels for about 20-25 seconds.
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低油低糖，做法超簡單，這個藍莓貝果配方絕了 ， 一次就成功❗ ❗
➡️ 藍莓貝果 （可做6個）
🍀面團
新鮮/冷凍藍莓 135克
高筋麺粉 280克
細砂糖 15克
速發酵母 4克
鹽 3克
牛奶65克
無鹽黃油（軟化） 15克
🍀糖水
水 1000克
細砂糖 35克
糖水煮至冒小氣泡
☘️預熱烤箱至190C/375F, 190C/375F烤箱中層烤制16-18分鐘
請根據自家烤箱情況，調整烤箱溫度和時間
↘️完美貝果制作小竅門：
- 夏天制作貝果面團，可以先將藍莓搗爛後再攪拌，而且液量最好全部式冷藏過的，面團溫度應該控制在27度以下
- 貝果面團不宜太濕軟，請根據自用面粉的吸水情況調整液量
- 貝果的基礎發酵和第二次發酵的總時長最好不要超過90分鐘，以免前期發酵過度，烤制的時候反而缺乏後勁
- 燙貝果的糖水不要煮沸，煮至冒小氣泡改成小火
- 燙貝果每面大約20-25秒即可
29 авг 2024
