店售的爆款，三重口味的疊加，自己炒制的紅豆餡，放心吃！就是香！

用料

紅豆堿水貝果（8個）

法式面包粉

350g

高筋粉

150g

細砂糖

40g

9g

新鮮酵母

9g

（或干酵母

3g)

290g

無鹽黃油

25g

紅豆餡

紅豆

200g

500g

細砂糖

100g

堿水

70℃水

1000g

烘焙堿

30g

烘烤溫度參考

高比克C95上火220℃下火180℃12分鐘

高比克80s風爐模式185℃12分鐘

廚師機揉面時間參考（大宇大白象）

3檔3分鐘食材成團

6檔8分鐘初級擴展加黃油

3檔3分鐘黃油揉勻

6檔2分鐘面團揉好

售價：13元/個

紅豆堿水貝果的做法

1. 黃油以外的所有食材放進廚師機，3檔3分鐘成團，再調(diào)6檔8分鐘

1. 3檔3分鐘黃油揉勻，再調(diào)6放2分鐘，面團揉好，收圓松弛45分鐘

1. 分成8個，每個100克，收圓放冰箱冷藏松弛半小時以上

1. 松弛好后，先搟長，再搟寬，如果是量產(chǎn)，就八個面團一起做

1. 包入55克自己炒的豆沙餡，依次從上到下卷起來

1. 都卷好稍微搓長，把一頭剪開，搟開，把另一頭包裹住，室溫發(fā)酵20分鐘，再冷凍15分鐘。拿出來沾堿水
2. https://weibo.com/ttarticle/p/show?id=2309405162512017653940
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1. 冷凍定型后沾堿水20秒，撈出來晾一下，再把底部粘滿芝麻，發(fā)酵20分鐘再烘烤

1. 上火高下火低，溫度我都給出了，出爐后刷黃油，表皮保濕

1. 干豆2.5倍水，壓力鍋一個小時，煮好后一捏就碎，加入干豆一半的細砂糖，碾壓幾下，放烤盤，風爐200℃烤個10到15分鐘，每5分鐘翻拌一下，自己炒的紅豆餡就好了，比用鍋炒的效率快好多

1. 這個紅豆餡是店售的大爆款，顧客都是無限回購，怎么都吃不夠！