森綠很喜歡吃貝果，而森綠的孩子最喜愛葡萄乾肉桂貝果，便做了這食譜，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/i3x2k9aX8ZQ
這食譜可製作出大約 6個貝果份量。
材料：
1. 高筋麵粉 (300 克)
2. 砂糖 (15 克)
3. 鹽 （5 克）
4. 乾酵母 （2 克）
5. 水 (30度，180 ml)
6. 葡萄乾 (70 克)
7. 蜜糖.蜂蜜 (1 湯匙)
8. 肉桂粉 (1 茶匙)
做法：
1. 在杯子裡，將一些糖加入一些熱水(60ml)中。 攪拌直到糖溶解。加入室溫水(120 ml)，確保水溫在30。C左右。加入乾酵母，拌勻備用
2. 在一個碗裡，將高筋麵粉過篩，加入鹽、剩餘的糖和肉桂粉拌勻
3. 把酵母水（分3次）加入麵粉中，拌勻
4. 用手混合和揉麵團並加入葡萄乾
5. 揉麵團直到沒有剩留麵粉
6. 用保鮮膜或濕毛巾蓋住麵團，靜置發酵20分鐘( 27。C)
7. 繼續折疊和揉麵團一會兒（大約1分鐘）
8. 用保鮮膜或濕毛巾蓋住麵團，靜置發酵20分鐘( 27。C)
9. 在麵團上撒些麵粉，弄平，然後分成6等份
10. 將邊緣拉到中心並捲起來做成一個球，做成共6個球
11. 用保鮮膜或濕毛巾蓋住麵團，靜置20分鐘( 27。C)
12. 做型:
12.1 將麵團擀成15cm x 10cm的大小 (如果你喜歡芝士，可以在壓扁的麵團上加入芝士)
12.2 將麵團捲成條狀。捏合接缝處來封上接缝處
12.3 滾動並拉伸成更長的條子
12.4 將條子的一端壓扁變大，然後做成環狀，用扁的一端包住小的一端，捏合封上接缝處
12.5 將環麵團放在烘焙紙上
12.6 用保鮮膜或濕毛巾蓋住麵團，靜置發酵20分鐘( 27。C)
13. 把烤箱預熱至230度
14. 燒開一鍋熱水 (1000 ml)，加入一大勺蜂蜜，拌勻
15. 將貝果的每一面焯20 秒。取出貝果，並鋪在烘焙紙上
16. 將貝果以 230 °C 烘烤 16-18 分鐘至金黃
17. 然後便完成了！
個人心得：
1. 在焯貝果後立即烘烤，因為隨著時間的流逝，它會失去光澤
2. 靜置發酵溫度為27度。可以放入發酵機
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Raisin Cinnamon Bagel~.~.~.
SumLook loves bagels. And my children love Raisin Cinnamon Bagel the most so I just baked for them with this recipe. This recipe is very yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/i3x2k9aX8ZQ
This recipe can make 6 bagels.
Ingredients:
1. Strong flour or bread flour (300 g)
2. Sugar (15 g)
3. Salt （5 g）
4. Dry Yeast （2 g）
5. Water (30。C, 180 ml)
6. Raisin (70 g)
7. Honey (1 Tbsp)
8. Grounded Cinnamon (1 tsp)
How to cook:
1. In a cup, add some sugar into some hot water. Stir until sugar is dissolved. Add room temperature water and make sure water is about 30。C. Add in dry yeast. Mix and set aside
2. In a bowl, mix well strong flour, salt, remaining sugar
3. Add water with yeast (in 3 times) into flour, mix well
4. Mix and knead the dough by hand and add in raisin
5. Knead until no flour is left
6. Cover the dough with plastic wrap or damp towel, ferment for 20 mins (at 27。C)
7. Keep folding and kneading the dough for a while (about 1 min)
8. Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)
9. Sprinkle flour on the dough, divide it into 6 equal shares
10. Pull the edge to the center and roll it up to make a ball (6 balls in total)
11. Cover the dough with plastic wrap or damp towel, rest for 20 mins
12. Forming:
12.1 Roll the dough into 15cm x 10 cm big (If you prefer cheese, can add cheese onto flattened dough)
12.2 Roll the dough into a stick. Close the seam by pinching
12.3 Roll and stretch into a longer stick
12.4 Flatten one end to make it big, then make a ring, wrap the small end with flat end, pinch to close the seam
12.5 Lay the ring on baking paper
12.6 Cover the dough with plastic wrap or damp towel, ferment for 20 mins (at 27。C)
13. Preheat the oven to 230。C
14. Boil a pot of hot water (1000 ml), add a big spoon of honey and mix well
15. Blanch each side of bagel for 20 seconds. Take out bagel and lay it on baking paper
16. Bake the bagels at 230 。C for 16-18 mins until golden
17. Then it is done!
Personal thought and Tips:
1. After blanching bagels, bake them right away because it will lose the gloss as time passes by
2. Temperature for the rise or rest time is 27。C. Can put the dough in fermentation room
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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