超好吃的贝果版可可麻薯来咯！比软欧版的更有嚼头，糯糯的麻薯夹心好吃得不要不要的注意此方糖量偏少，喜欢甜一点的可以自行多加点糖。
【烘焙参数】
分量：4个
烘焙温度和时间：烤箱中层，上下火200度，15分钟
用料
面团
高筋面粉
155克
全麦粉
40克
可可粉
5克
淡奶油
20克
100克
酵母
2克
2克
细砂糖
5克
麻薯
糯米粉
60克
玉米淀粉
15克
牛奶
100克
细砂糖
5克
黄油
5克
内馅
蜜红豆
40克
煮贝果水
细砂糖
30克
1000克
可可麻薯贝果的做法
- 麻薯材料除黄油外混合均匀，盖上保鲜膜上锅蒸15分钟（水开后开始计时）。
- 趁热放入黄油，用刮刀拌匀。
- 待面团不烫手后，用手反复折叠拉扯。
- 包好保鲜膜备用。
- 将面团所有材料混合揉成表面光滑的面团。分割成4份，整圆松弛15分钟。
- 取一份擀开。
- 翻面横放，轻拉四角整理成长方形，底边压薄。
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- 放入1/4份麻薯，铺开。
- 再放10克蜜红豆。
- 自上而下卷起。
- 收口处捏紧。
- 依次做好四份。
- 搓长至20cm长，收口处朝上横放。
- 用剪刀在一段剪一个小开口。
- 将开口打开。
- 另一端绕过来。
- 包好捏紧。
- 翻面整理下形状，一份贝果坯就做好了。
- 依次做好4份贝果坯，放在垫了油纸的烤盘中。
- 温度32度，湿度75%发酵30分钟。
- 1000克水＋30克细砂糖煮至底部冒小泡，将贝果坯正面朝下煮30秒，再翻面煮30秒。
- 捞出沥干水分放在烤盘上，撒适量扁桃仁片装饰。
- 放入预热好的烤箱中层，上下火200度15分钟。
