用料

約可制作16-17個

面團

高筋粉

700克

全麥粉

300克

18克

鮮酵母

15克

590克

老面（可忽略）

100克

糖水

1000ml

40克

無油無糖，好吃又健康的全麥貝果的做法

1. 
   1??喜歡大片裂紋的同學水量請調整至550克，相應的口感也會不同，但也是非常好吃的貝果~
2. 面團配料稱重放入廚師機攪拌桶，

1. 設置1檔/1-2分鐘，成團后轉5檔左右繼續攪拌，
   將面團攪拌均勻，攪拌至有良好延展性、可以拉開相對厚一點的膜即可

1. 打好的面團可以大概這樣拉開的狀態

1. 取出面團整理

1. 分割，100-105g/個；

1. 滾圓后蓋好保濕，室溫松弛20分鐘左右。

1. 松弛好的面團分別向上向下搟開

1. 轉個方向橫放在操作臺上，

1. 搟面杖分別向上向下搟，

1. 翻面，四個角整理拉平

1. 自上而下卷起，

1. 壓緊收口，依次做好

1. 右側一端打開或者用剪刀剪開口，

1. 將左端端繞過來右端，塞進開口，呈一個圓形，

1. 捏緊收口。

1. 整理一下，收口在下面，

1. 依次做好；

1. 擺上烤盤，可以放在剪好的油紙上，方便等下燙的時候拿取

1. 發酵箱設置30度左右，濕度80%，發酵20-30分鐘。
   備注：此處發酵時間請根據狀態靈活調整，如果天涼整形操作溫度低可以適當延長發酵時間；烤箱提前15分鐘預熱，發酵時間快到的時候煮糖水（大概提前5-10分鐘）
   發酵好的貝果體積明顯變大，拿起來手感輕；

1. 糖水煮至約90度轉小火，
   放入貝果的面胚，正面朝下煮30秒用漏勺翻面，再煮30秒

1. 及時撈出瀝干多余的水分，

1. 擺上烤盤
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1. 放入預熱好的ac90烤箱，250/190烤15-16分鐘；
   e9、sp50同上設置；

1. 出爐

1. 冷透后