［贝果心酸历程］

记录一下最近做的丑陋贝果们！

用料  

［贝果心酸历程］的做法  

1. 「全麦燕麦豆沙贝果」*6                                        高粉200g.全麦50g.鲜酵母8g.糖10g.盐5g.水140g.黄油8g.煮水1500g.煮糖75g.   【200°C.20min】装饰:煮完贝果后撒燕麦片.

2. 「全麦海苔肉松鸡肉肠贝果」*6                           高粉200g.全麦粉50g.鲜酵母4.5g.糖8g.盐4g.水140g.海苔1p（建议后放）黄油8g.                             内馅:肉松适量.鸡肉肠1根.                                              【200°C.18min】煮水1500g.煮糖30g.               装饰：煮完贝果后贴上海苔条.

3. 「全麦蝶豆花紫薯贝果」*4                                   高粉140g.全麦粉60g.鲜酵母4g.糖7g（用赤藓糖醇翻倍.其他代糖5g）.盐2g.蝶豆花汁110g（干蝶豆花5g.开水120g）.  黄油5g.                                                                     内馅:紫薯粉90g.牛奶30g.炼乳10g.奶酪可选.糖5-10g(代糖同样)。                                                   【200°C.20min】煮水1500g.煮糖75g.                     装饰:金粉.

4. 「全麦咖啡黑糖核桃贝果」*6                               高粉:200g.全麦粉50g.浓缩咖啡粉12g.鲜酵母5g.糖8g(赤藓糖醇15g).盐3g.水135g.黄油7g.                                           内馅:核桃50g（烘烤150°C.10min）黑糖适量.                   【200°C.20min】煮水:1500g.煮糖75g.