这个蓝莓贝果配方绝了 ❗ ❗ 低油低糖，做法超简单，一次就成功 | How to make a Perfect Homemade Blueberry Bagel from scratch

低油低糖，做法超简单，这个蓝莓贝果配方绝了 ， 一次就成功❗ ❗

➡️ 蓝莓贝果 （可做6个）
🍀面团
新鲜/冷冻蓝莓 135克
高筋面粉 280克
细砂糖 15克
速发酵母 4克
盐 3克
牛奶 65克
无盐黄油（软化）15克

🍀糖水
水 1000克
细砂糖 35克
糖水煮至冒小气泡

☘️预热烤箱至190C/375F, 190C/375F烤箱中层烤制16-18分钟
请根据自家烤箱情况，调整烤箱温度和时间

↘️完美贝果制作小窍门：
- 夏天制作贝果面团，可以先将蓝莓捣烂后再搅拌，而且液量最好全部式冷藏过的，面团温度应该控制在27度以下
- 贝果面团不宜太湿软，请根据自用面粉的吸水情况调整液量
- 贝果的基础发酵和第二次发酵的总时长最好不要超过90分钟，以免前期发酵过度，烤制的时候反而缺乏后劲
- 烫贝果的糖水不要煮沸，煮至冒小气泡改成小火
- 烫贝果每面大约20-25秒即可

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Best way to make a tasty Blueberry Bagel from scratch

➡️ Blueberry Bagel （can make 6pcs)
🍀Dough
Fresh/Frozen blueberry 135g
Bakers Flour 280g
Caster sugar 15g
Instant yeast 4g
Salt 3g
Milk 65g
Unsalted Butter (softened) 15g

🍀 Sugar water
Water 100g
Caster sugar 35g
Bring the water to a simmer

☘️Preheat the oven to 190C/375F. Bake on the middle rack of the oven at 190C/375F for 16-18 minutes.
Please adjust the baking time & temperature according to the oven you use.

↘️Tips to make a perfect Blueberry Bagel
• In the summer, when making bagel dough, mash the blueberries before mixing the dough, and it's best to use cold blueberry and milk. The dough temperature should be kept below 27 degrees Celsius.
• Bagel dough should not be too wet or soft; adjust the milk amount according to the water-absorbing properties of your flour.
• The total duration of the both proofs of bagels should preferably not exceed 90 minutes to avoid over-fermentation in the early stages
• Do not bring the sugar water to a full boil; bring the water into a simmer
• Boil each side of the bagels for about 20-25 seconds.