巧克力云石贝果 Chocolate Marble Bagel

曾做过一次南瓜贝果。
咬劲十足的口感，孩子和她爸都不是很爱。
而我还蛮喜欢这种无油低脂带咬劲的面包。
慢慢啃慢慢咀嚼，
细尝那份满足感。
也许是因为加了巧克力豆，
这一款贝果我女儿还挺喜欢的。
她没有complain 咬到嘴很酸。哈哈。。

食谱取自Victoria Bakes

原食谱Bake Ko-Bo

材料Ingredient：

 （可做5个）

面包粉300克
盐5克
糖15克
水165克
干酵母3克

可可粉2大匙
水2大匙

巧克力豆
白巧克力豆

沸水
糖一大匙

300g bread flour
5g salt
15g sugar
165g water
3g instant dry yeast

2 tbsp cocoa powder
2 tbsp water

chocolate chips
white chocolate chips5

boiling water
1 tbsp sugar

做法 Method:

1）面包机内加入所有食材，混合均匀，和面约10分钟，至光滑。
In the bread machine, combine the all dough ingredients. Knead it 10 minutes，until it get smooth。

2）将可可粉融入于2大匙水。面团分割成2等份（各250克）。将可可糊搓入其中一个面团至均匀。
In the small container, combine cocoa powder and water well. Divide the dough  into half (250g each). Knead the cocoa and one of the dough together till it is completely combined.

3）两份面团分开发酵至双倍大。
Put these dough into the separate containers, then proof them at warm place until double in size.

4）将面团放在案板上，稍微排气。原面团和可可面团各分割成5等份（各50克）。此时，应有10份面团。盖上保鲜膜，休面20分钟。
Pour the dough onto the floured counter, then deflate them, knead briefly. Divide them into 5 pieces (50g each), it becomes 10 pieces totally. Let them rest for 20 minutes with cover.

整形的细节可参考原食谱。
Refer to original recipe for shaping details.
5）将各原面团和可可面团用擀面杖擀开成20×10厘米的长方形 。
Roll a portion of chocolate and original dough out to 20cm x 10cm with rolling pin.

6) 将一份原面片摆在可可面片上，然后撒上黑巧克力豆。（我的全是原面片放在巧克力面片上，只放迷你黑巧克力豆。原食谱的有原面片在外的，也有放白巧克力豆。）
Lay plain dough onto cocoa dough and put dark chocolate chips on top. ( For all my bagels, i placed original dough inside chocolate dough and used mini dark chocolate chips as filling. But in original recipe, it has another pattern and used white chocolate chips as well.)

7）小心卷起，封口捏紧。
Roll it up swiss roll style and seal seams tightly.

8）面团的一角，用擀面杖擀平。
Press one end of the dough flat with a rolling pin.

9）面团两端和在一起，将擀平的一处，裹上面团的另一处。收口捏紧。
Bring both the ends together and cover edge with pressed side. seal tightly.

10）将整形后的贝果放到烤盘上，继续将其余面团整形 。
Transfer to baking tray and make the other bagels.

11）贝果放在温处发酵30分钟。沸水中加入1大匙糖，并预热烤箱至190摄氏度。
Place them in a warm place for 30 mins. Meanwhile, prepare boiling water with 1 tbsp of sugar in a large saucepan and preheat oven to 190 degrees C.

12) 发酵后的贝果放入沸水，上下面各煮30秒。放在网上沥干约1分钟，在放回烤盘。
After proofing the dough, put them into boiling water upside and backside  for 30 seconds each. Place them onto a wire lack to dry up roughly for 1minutes. Put them back on the baking tray

13）将烤箱温度调至180摄氏度，放入贝果，烤20-25分钟即可。
Bake them at 180℃ for 20-25 minutes or till colour becomes golden brown.

I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).