芒果優格貝果

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發表者:陳茵綿
來源:布布優格社團討論連結

芒果優格貝果

上個月出清了一些庫存在凍櫃裡的芒果乾,出清後準備再進貨的時候,才驚覺今年芒果乾大缺貨,哎呀呀!只好做一些芒果貝果來療癒一下。

高粉600克
優格125克
水215ml
速發乾酵母5克
海鹽5克
細白糖35克
奶油30克
適量芒果切丁 (浸泡白酒 12小時)

燙麵糖水 : 水1000+糖50克

分割85克/個,共約12個,200/210度烤20-22分。

做法:
  1. 除了芒果丁之外的全部材料一起下鋼,中慢速攪拌到筋性出來,麵團有光澤感,最後加入芒果丁繼續攪拌到材料融合。
  2. 基本發酵約20分
  3. 分割..滾圓..鬆弛10分..整形,整形好的貝果放在10*10公分的烤焙紙上,進行最後發酵約25分
  4. 等待最後發酵時,預備燙麵糖水(滾沸後轉炆火),此時開始預熱烤箱
  5. 輕輕托著貝果下方的烤焙紙,正面朝下入鍋燙麵15秒,翻面再燙15秒 (如果喜歡比較有嚼勁的口感,燙麵時間可以延長些)
  6. 完成燙麵的貝果等距擺放烤盤,3*4等距排列,入烤 190-200/200-210度烤20-22分

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布布優格: 芒果優格貝果
芒果優格貝果
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