店售的爆款，三重口味的叠加，自己炒制的红豆馅，放心吃！就是香！
用料
红豆碱水贝果（8个）
法式面包粉
350g
高筋粉
150g
细砂糖
40g
9g
新鲜酵母
9g
（或干酵母
3g)
290g
无盐黄油
25g
红豆馅
红豆
200g
500g
细砂糖
100g
碱水
70℃水
1000g
烘焙碱
30g
烘烤温度参考
高比克C95上火220℃下火180℃12分钟
高比克80s风炉模式185℃12分钟
厨师机揉面时间参考（大宇大白象）
3档3分钟食材成团
6档8分钟初级扩展加黄油
3档3分钟黄油揉匀
6档2分钟面团揉好
售价：13元/个
红豆碱水贝果的做法
- 黄油以外的所有食材放进厨师机，3档3分钟成团，再调6档8分钟
- 3档3分钟黄油揉匀，再调6放2分钟，面团揉好，收圆松弛45分钟
- 分成8个，每个100克，收圆放冰箱冷藏松弛半小时以上
- 松弛好后，先擀长，再擀宽，如果是量产，就八个面团一起做
- 包入55克自己炒的豆沙馅，依次从上到下卷起来
- 都卷好稍微搓长，把一头剪开，擀开，把另一头包裹住，室温发酵20分钟，再冷冻15分钟。拿出来沾碱水
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- 冷冻定型后沾碱水20秒，捞出来晾一下，再把底部粘满芝麻，发酵20分钟再烘烤
- 上火高下火低，温度我都给出了，出炉后刷黄油，表皮保湿
- 干豆2.5倍水，压力锅一个小时，煮好后一捏就碎，加入干豆一半的细砂糖，碾压几下，放烤盘，风炉200℃烤个10到15分钟，每5分钟翻拌一下，自己炒的红豆馅就好了，比用锅炒的效率快好多
- 这个红豆馅是店售的大爆款，顾客都是无限回购，怎么都吃不够！
