貝果 參考寶春食譜

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發表者:Alice Kuo
來源: 布布優格社團討論連結

下雨天就是貝果天,水份30%以優格取代,是外Q內軟的改良品種

 參考寶春食譜: 
  1. 高粉500g 
  2. 蛋液25g(5%) 
  3. 水+優格225g(45%) 
  4. 糖35g(7%) 
  5. 奶油20g(4%) 
  6. 鹽8g(1.6%) 
  7. 速酵5g(1%) 
過程:
基發30分鐘,中間發酵10分鐘,後發60分鐘,5%的糖水煮滾燙過後,230度烤20分鐘。

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入門必讀,11,布布優格,4,自製優格,31,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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布布優格: 貝果 參考寶春食譜
貝果 參考寶春食譜
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