超好吃的貝果版可可麻薯來咯！比軟歐版的更有嚼頭，糯糯的麻薯夾心好吃得不要不要的注意此方糖量偏少，喜歡甜一點的可以自行多加點糖。
【烘焙參數】
分量：4個
烘焙溫度和時間：烤箱中層，上下火200度，15分鐘

用料

面團

高筋面粉

155克

全麥粉

40克

可可粉

5克

淡奶油

20克

100克

酵母

2克

2克

細砂糖

5克

麻薯

糯米粉

60克

玉米淀粉

15克

牛奶

100克

細砂糖

5克

黃油

5克

內餡

蜜紅豆

40克

煮貝果水

細砂糖

30克

1000克

可可麻薯貝果的做法

1. 麻薯材料除黃油外混合均勻，蓋上保鮮膜上鍋蒸15分鐘（水開后開始計時）。

1. 趁熱放入黃油，用刮刀拌勻。

1. 待面團不燙手后，用手反復折疊拉扯。

1. 包好保鮮膜備用。

1. 將面團所有材料混合揉成表面光滑的面團。分割成4份，整圓松弛15分鐘。

1. 取一份搟開。

1. 翻面橫放，輕拉四角整理成長方形，底邊壓薄。
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1. 放入1/4份麻薯，鋪開。

1. 再放10克蜜紅豆。

1. 自上而下卷起。

1. 收口處捏緊。

1. 依次做好四份。

1. 搓長至20cm長，收口處朝上橫放。

1. 用剪刀在一段剪一個小開口。

1. 將開口打開。

1. 另一端繞過來。

1. 包好捏緊。

1. 翻面整理下形狀，一份貝果坯就做好了。

1. 依次做好4份貝果坯，放在墊了油紙的烤盤中。

1. 溫度32度，濕度75%發酵30分鐘。

1. 1000克水＋30克細砂糖煮至底部冒小泡，將貝果坯正面朝下煮30秒，再翻面煮30秒。

1. 撈出瀝干水分放在烤盤上，撒適量扁桃仁片裝飾。

1. 放入預熱好的烤箱中層，上下火200度15分鐘。