黑芝麻贝果，我的新 obsession｜Black Sesame Bagels, My New Obsession

食材 面包食材 ☞ 高筋面粉300g ☞ 冰水168g(-20) ☞ 白砂糖8g ☞ 盐5g ☞ 酵母6g ☞ 黑芝麻粉30g 馅料食材 ☞ 黑芝麻粉50g ☞ 黑芝麻酱25g ☞ 砂糖20g ☞ 奶油25g 糖水 ☞ 水1000g ☞ 白糖30g 步骤 馅料步骤 ① 将所有馅料食材混合均匀备用。 贝果步骤 ① 厨师机搅拌缸中加入高筋面粉、冰水、白砂糖及酵母，先低速切拌成团，转中高速揉至扩展阶段（厚膜）；加入盐和黑芝麻粉继续打至表面光滑的膜。 ② 面团均分为6份（每份约85g），滚圆后冷藏松弛20分钟。 ③ 取一个面团擀长，翻面整理成长方形，抹上黑芝麻馅料，从上至下卷成长条后，冷藏松弛10分钟。 ④ 松弛后将面团轻轻搓长至20cm左右，一头剪开擀薄，将另一头卷过来包住封口。 ⑤ 整形好的贝果胚放入烤箱，设置30°C二次发酵，约30分钟。 ⑥ 锅中加入1000g水与30g白糖，烧至80℃左右，将贝果胚滑入水中，正反面各煮20秒，捞出沥干。 ⑦ 烤箱提前预热，上层230度下层210度，中层烘烤15分钟至表面上色。 ⑧ 出炉后轻震烤盘排出热气，转移至晾网冷却。 操作重点提示 冰水温度控制在-20℃左右，防止面团过早发酵。 煮糖水时水温保持在80℃，过高会导致表皮皱缩。 二次发酵温度不宜超过30℃，避免过度发酵影响口感。 #黑芝麻贝果 #手工贝果 #烘焙 #早餐 #美味 ━━━━━━━━━━━━━━━━━━ Ingredients Bread Ingredients ☞ Bread flour 300g ☞ Ice water 168g (-20℃) ☞ White sugar 8g ☞ Salt 5g ☞ Yeast 6g ☞ Black sesame powder 30g Filling Ingredients ☞ Black sesame powder 50g ☞ Black sesame paste 25g ☞ Sugar 20g ☞ Butter 25g Sugar Water ☞ Water 1000g ☞ White sugar 30g Steps Filling Steps ① Mix all filling ingredients until well combined. Bagel Steps ① In a stand mixer bowl, add bread flour, ice water, white sugar, and yeast. Mix on low speed until combined, then increase to medium-high speed until dough reaches the windowpane stage (thick membrane). Add salt and black sesame powder, continue mixing until smooth membrane forms. ② Divide dough into 6 equal portions (about 85g each), round them, and refrigerate for 20 minutes. ③ Take one dough piece, roll it out into a rectangle, flip over, spread black sesame filling, roll tightly from top to bottom, then refrigerate for 10 minutes. ④ Gently roll the dough to about 20cm long, cut open one end and flatten it, wrap the other end around to seal. ⑤ Place shaped bagels in oven, set to 30°C for second fermentation, about 30 minutes. ⑥ Bring water and sugar to 80℃ in a pot, slide bagels in, boil 20 seconds per side, drain. ⑦ Preheat oven to top 230℃ / bottom 210℃, bake middle rack for 15 minutes until golden. ⑧ Remove, tap pan to release steam, transfer to wire rack to cool. Key Tips Keep ice water around -20℃ to prevent early fermentation. Maintain sugar water at 80℃; higher temperature may cause skin shrinkage. Second fermentation should not exceed 30℃ to avoid over-proofing. #blacksesamebagel #homemadebagel #baking #breakfast #delicious ———————————————————— -Camera：SONY a7IV -Lens：SIGMA f2.8 28-105mm DG DN Art -Mic：SENNHEISER MKE400 -Slider：TOPRIG S40 -Edit：DaVinci Resolve Studio ———————————————————— Youtube @Couple Cuisine 倆人食    / @couplecuisine