新年伊始的紅紅火火恍恍惚惚，哈哈~嗜辣星人不可錯過的重口味貝果~紅呼呼的干碟蘸料香辣美味，配上煙熏風(fēng)味的香腸，一口一個大滿足。
【烘焙參數(shù)】
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

液種

高筋面粉

40克

40克

酵母

0.5克

主面團

高筋面粉

120克

全麥粉

40克

冰水

75克

酵母

2克

2克

細砂糖

5克

花椒粉

1克

香辣干碟蘸料

5克

熟白芝麻

5克

內(nèi)餡

香腸

60克

表面裝飾

香辣干碟蘸料

適量

煮貝果水

細砂糖

30克

1000克

麻辣香腸貝果 一個好用的整形的做法

1. 液種材料混合均勻，室溫下放置1小時后放入冰箱冷藏17小時。

1. 將發(fā)酵好的液種與主面團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。

1. 頂部放入15克切成小粒的香腸。我用的哈爾濱紅腸，也可以用廣式臘腸等其他類型的香腸。

1. 自上而下卷起。

1. 卷好后捏緊收口。

1. 依次做好4份面團。

1. 搓長至18-20cm，收口處朝上橫放。

1. 覺得整形困難的伙伴，可以試一下這個方法，超級好用: 一端用剪刀剪開1-2cm。

1. 剪開一個小開口。

1. 打開呈扇形。

1. 將另一頭繞過來包住。
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1. 收口處捏緊，以免發(fā)酵和烘烤時爆開。

1. 翻面整理一下形狀。相比用搟面杖搟開，這種整形更適合帶餡的貝果，且美觀易操作。

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(fā)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. 煮好后撈出放在烤盤上，表面撒一層干碟蘸料，建議這里用篩網(wǎng)，更均勻好看。

1. 放入預(yù)熱好的烤箱中層，上下火200度15分鐘。

1. 切開是大粒的香腸，超滿足~