將新鮮藍莓打碎揉入面團，做出帶有夢幻藍紫色的貝果。吃起來水果氣息滿滿，可以說是非常春日郊游野餐的一款貝果了。新鮮藍莓含水量約為85%，大家可自行調節藍莓和水的用量比例。
PS：藍莓烘烤之后口感略酸，不喜歡的小伙伴可以酌情多加些糖~
【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

200克

藍莓汁液（新鮮藍莓打碎）

100克

30

2克

酵母

2克

細砂糖

5克

煮貝果水

細砂糖

30克

1000克

春日藍莓貝果的做法

1. 新鮮藍莓用料理機略打碎，取100克汁液，和面團其他材料混合揉至擴展。分割成4份，整圓松弛15分鐘。（藍莓汁液接觸空氣后非常容易氧化變色，所以藍莓打碎之前務必充分冷藏，打碎后立即使用，不要放置）

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. 自上而下卷起，注意不要卷得太緊。

1. 卷好后捏緊收口。

1. 依次做好四份。

1. 取一份略搓長至18cm，收口處朝上橫放。
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1. 一端用搟面杖搟開壓薄。

1. 將另一端繞過來。

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。發酵好的貝果體積有明顯膨脹，沒變化說明發酵不到位。

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。發酵到位的貝果應能漂浮在水面上。

1. 撈出瀝干水分擺在烤盤上。

1. 放入預熱好的烤箱中層，上下火200度15分鐘。

1. 一群紫胖子~