【cc】5分鐘教你學會製作外脆内軟有嚼勁的貝果｜巧克力控不可錯過這款雙重巧克力貝果 ｜

*開啓字幕CC有詳細製作步驟*
*There are detailed steps to turn on subtitle CC*
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**大家可以使用麵包攪拌器來製作這款麵包喲！這食譜做出來的麵包依然可口好吃。
You can use a bread mixer to make this bread! The recipe of this bread is still very delicious.

📎食譜 Recipe
00:21 材料配方 Ingredients: (6個 / 6pieces)
麵團 Dough：
水 185克 / Water 185g
酵母 3克 / Instant yeast 3g
高筋面粉 355克 / Bread flour 355g
可可粉 18g / Cocoa powder 18g
細砂糖 27克 / Castor sugar 27g
鹽巴 5克 / Salt 5g
全蛋 20克 / Whole egg 20g
無鹽奶油 15克 / Unsalted butter 15g
巧克力豆 30克 / Chocolate chips 30g

糖水 Syrup：
水 1000毫升 / Water 1000ml
砂糖 2湯匙 / Sugar 2 tbsp

製作步驟 Instructions：
00:31 1.將水，酵母，細砂糖，高筋麵粉，可可粉，鹽巴，全蛋和無鹽奶油放入主鍋，設置揉麵功能4分鐘，揉麵至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。
Place water , yeast, sugar, bread flour, cocoa powder, salt, whole egg and unsalted butter in the mixing bowl, set the kneading function for 4 minutes to mix well until the dough is smooth and form a thin film.
01:18 2.加入巧克粒，設置揉麵功能30秒混合。
Add chocolate chips, then set the kneading function for 30 seconds to mix well.
01:38 3.取出麵團，搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾淨的佈蓋上，之後放到室温28攝氏度的地方發酵30分鐘。
Take the dough and knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 30 minutes at 28°C room temperature.
02:09 4.一次發酵后, 取出麵團，排氣，然後分割成6等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾淨的佈蓋上，静置15分鐘。
When the first fermentation is done, take the dough, squeeze out the bubbles by tapping and divide the dough into 6 equal portions. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
03:04 5.靜置15分鐘后，取出一份麵團，擀成長方形。將麵團的下方稍微把它拉寬一點，之後把麵團從上捲下，捏緊收口, 用手掌把它搓長一點。把麵團其中一端擀開壓扁，接著把另一邊放上剛壓扁的上面，捲成甜甜圈形狀後用擀薄的麵團包住，收口處捏緊，之後把麵團放到已鋪上烘培紙的烤盤里。重複剩餘的麵團。將麵團蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵40分鐘。
After 15 minutes, take out a piece of dough and roll it out into a rectangle. Slightly widen the bottom of the dough, slowly and gently roll down the upper part till the end, then seal it tightly. Roll the dough into a longer shape with your palm. Roll flat one side of the dough, take the other end and form a donut shape, wrap the end with the flattened dough and seal tightly, then put the dough on the baking pan which lined with parchment paper. Repeat for the remaining dough. Cover it with a clean kitchen towel and let it proof for second time for about 40 minutes at 30-33°C room temperature.
04:25 6.二次發酵后，將水和砂糖倒入鍋里，煮到冒小氣泡，轉小火。將麵團放入鍋裏用小火煮，每一面煮30秒。兩面煮好後就可以起鍋，放在烤盤上。
When the second fermentation is done, pour water and sugar into the pot, boil until small bubbles appear, then turn to low heat. Put the dough into the pot and cook at low heat, cook each side of the dough for 30 seconds. After the two sides are cooked, remove it out from the pot and place it on the baking tray.
05:10 7.烤箱預熱200攝氏度，烘烤15-18分鐘每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。 从烤箱中取出, 輕敲幾下排出空氣, 之後將貝果轉移到凉架上晾涼。稍微放涼後，就可以享用啦！
Preheat the oven to 200°C, bake for 15-18 minutes (Everyone's oven is different, you may adjust the temperature and baking time). Halfway through the baking, remember to rotate the bread direction to ensure the baking colour be more even. Remove the bagel out from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After the bagel cool down, then it’s ready to serve!

05:47 *貝果的保存 Bagel preservation*
製作好的貝果如果當天或2-3天内無法食用完，建議用保鮮袋或密封盒密封冷凍保存。冷凍貝果可保存1個月，隨時從冷凍庫取出，噴灑一點水，預熱烤箱以190攝氏度，烘烤6-7分鐘左右（每一臺的烤箱不同，請大家自己斟酌烘烤溫度與時間），那就可以享用貝果啦！
If the bagel unable to consume within 2-3 days or the same day, it is recommended to seal them and store them in a resealable food bag or airtight container. Frozen bagels can be stored for 1 months and can be taken out of the freezer at any time then spray a little water. Preheat the oven at 190°C and bake it for about 6-7 minutes. Everyone's oven is different, you may adjust the temperature and baking time), then now you can enjoy the bagels with the same taste as freshly baked.

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