春季新品上市：蓝莓贝果受热捧

将新鲜蓝莓打碎揉入面团，做出带有梦幻蓝紫色的贝果。吃起来水果气息满满，可以说是非常春日郊游野餐的一款贝果了。新鲜蓝莓含水量约为85%，大家可自行调节蓝莓和水的用量比例。
PS：蓝莓烘烤之后口感略酸，不喜欢的小伙伴可以酌情多加些糖~
【烘焙参数】
分量：4个
烘焙温度和时间：烤箱中层，上下火200度，15分钟

用料

面团

高筋面粉

200克

蓝莓汁液（新鲜蓝莓打碎）

100克

30

2克

酵母

2克

细砂糖

5克

煮贝果水

细砂糖

30克

1000克

春日蓝莓贝果的做法

1. 新鲜蓝莓用料理机略打碎，取100克汁液，和面团其他材料混合揉至扩展。分割成4份，整圆松弛15分钟。（蓝莓汁液接触空气后非常容易氧化变色，所以蓝莓打碎之前务必充分冷藏，打碎后立即使用，不要放置）

1. 取一份擀开。

1. 翻面横放，轻拉四角整理成长方形，底边压薄。

1. 自上而下卷起，注意不要卷得太紧。

1. 卷好后捏紧收口。

1. 依次做好四份。

1. 取一份略搓长至18cm，收口处朝上横放。
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1. 一端用擀面杖擀开压薄。

1. 将另一端绕过来。

1. 包好捏紧。

1. 翻面整理下形状，一份贝果坯就做好了。

1. 依次做好4份贝果坯，放在垫了油纸的烤盘中。

1. 温度32度，湿度75%发酵30分钟。发酵好的贝果体积有明显膨胀，没变化说明发酵不到位。

1. 1000克水＋30克细砂糖煮至底部冒小泡，将贝果坯正面朝下煮30秒，再翻面煮30秒。发酵到位的贝果应能漂浮在水面上。

1. 捞出沥干水分摆在烤盘上。

1. 放入预热好的烤箱中层，上下火200度15分钟。

1. 一群紫胖子~

小贴士