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紅豆貝果麵包



材料:

中種麵糰:高筋麵粉500公克
速溶酵母6公克
水300公克
主麵糰:低筋麵粉125公克
二砂糖8公克
鹽6公克
水63公克
材料C:蜜紅豆180公克
黑白芝麻160公克
蛋白適量
材料D:水2000公克
細砂糖50公克

作法:

 1.速溶酵母加入少許配方內的水溶解;材料A、B中的高筋麵粉、低筋麵粉分別過篩;蜜紅豆用水沖去表面多餘的豆沙並瀝乾水份,備用。
 2.將材料A攪拌至擴展階段,作基礎發酵90分鐘,即為中種麵糰。
 3.將作法2的中種麵糰撕成小塊狀後和材料B的主麵糰材料一起攪拌至擴展階段,再加入蜜紅豆並以慢速拌勻成為麵糰。
 4.將作法3的麵糰切割成為每個80公克的小麵糰共12個,用手滾圓後?再鬆弛15分鐘。
 5.取作法4的麵糰從中間戳一個洞後,再整型成甜甜圈形狀,放入烤盤中作最後發酵20~30分鐘。
 6.取材料D的水和細砂糖一起放入容器內煮沸成為糖水後,再放入作法5的麵包於糖水內,將麵包的兩面各汆燙30秒後撈起,瀝乾水份放入烤盤中。
 7.在作法6的麵包上刷上蛋白液,再沾裹上黑白芝麻後,放入烤箱中以上火200℃、下火180℃烤約20~30分鐘即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。