森綠很喜歡吃貝果，看了關於用茶煮食的食譜，便自己想出了這食譜，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/IPQZgwhLyiY
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. 熱水 (250 ml)
6. 柚子皮乾 (23 克)
7. 蜜糖.蜂蜜 (1 湯匙)
8. 烏龍茶包 (2包或5克)
做法：
1. 準備烏龍茶
1.1 將烏龍茶包（1 袋）浸泡在一杯熱水中 15 分鐘
1.2 在杯子裡留足夠的茶 (180ml)，然後加些糖。攪拌至糖溶解
1.3 當水溫在30。C左右時，加入乾酵母，拌勻備用
2. 將一袋茶葉(2.5克)揉碎至茶葉細碎
3. 將柚子皮乾切成細丁
4. 在一個碗裡，將高筋麵粉、鹽、剩餘的糖和茶葉碎拌勻
5. 把酵母茶水（分3次）加入麵粉中，拌勻
6. 用手混合和揉麵團並分數次加入柚子乾
7. 揉麵團直到沒有剩留麵粉
8. 用保鮮膜或濕毛巾蓋住麵團，靜置發酵20分鐘( 27。C)
9. 繼續折疊和揉麵團一會兒（大約1分鐘）
10. 用保鮮膜或濕毛巾蓋住麵團，靜置發酵20分鐘( 27。C)
11. 在麵團上撒些麵粉，弄平，然後分成6等份
12. 將邊緣拉到中心並捲起來做成一個球，做成共6個球
13. 用保鮮膜或濕毛巾蓋住麵團，靜置20分鐘( 27。C)
14. 做型:
14.1 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)
14.2 將麵團捲成條狀。捏合接缝處來封上接缝處
14.3 滾動並拉伸成更長的條子
14.4 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
14.5 將環麵團放在烘焙紙上
14.6 用保鮮膜或濕毛巾蓋住麵團，靜置發酵20分鐘( 27。C)
15. 把烤箱預熱至230度
16. 燒開一鍋熱水 (1000 ml)，加入一大勺蜂蜜，拌勻
17. 將貝果的每一面焯20 秒。取出貝果，並鋪在烘焙紙上
18. 將貝果以 230 °C 烘烤 16-18 分鐘至金黃
19. 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
~.~.~.Yuzu Oolongcha Bagel~.~.~.
SumLook loves bagels. I have read a cooking book about using tea so I came up 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/IPQZgwhLyiY
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. Hot Water (250 ml)
6. Dried Yuzu Peel (23 g)
7. Honey (1 Tbsp)
8. Oolong tea bags (2, or 5 grams)
How to cook:
1. Preparation of Oolongcha
1.1 In a cup, soak Oolongcha tea bag (1 bag) into a cup of hot water for 15 mins
1.2 Leave enough tea(180ml) in a cup, then add some sugar. Stir until sugar is dissolved
1.3 When the tea is about 30。C, add in dry yeast. Mix and set aside
2. Hammer a bag of tea leaves(2.5g) until the tea leaves are fine
3. Chop the dried yuzu peel into fine dices
4. In a bowl, mix well strong flour, salt, remaining sugar and fine tea leaves
5. Add tea with yeast (in 3 times) into flour, mix well
4. Mix and knead the dough by hand and add in dried yuzu peel
5. Knead until no flour is left
6. Cover the dough with plastic wrap or damp towel, rest 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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