一、貝果是啥種類的面包

貝果又稱(cheng)焙(bei)果或(huo)(huo)百吉圈，是一(yi)種面(mian)(mian)包(bao)類食品，由(you)發(fa)酵了的面(mian)(mian)團(tuan)團(tuan)，捏成(cheng)(cheng)圓環，在(zai)沸水(shui)(shui)煮(zhu)過(guo)才放進(jin)烤(kao)箱(xiang)，形成(cheng)(cheng)了充滿嚼頭的內部(bu)和(he)色澤深厚而酥(su)脆的外(wai)殼。貝果的食用方式相(xiang)當多(duo)(duo)樣，可蒸(zheng)熱，或(huo)(huo)再(zai)(zai)烘烤(kao)，也可微波加(jia)熱；橫切成(cheng)(cheng)二個圓，涂抹喜歡的果醬(jiang)或(huo)(huo)奶油、調味醬(jiang)，再(zai)(zai)搭(da)配(pei)其它(ta)生(sheng)鮮蔬果，或(huo)(huo)夾上煙熏火(huo)腿片或(huo)(huo)雞肉，更有異國(guo)風味。貝果由(you)含(han)水(shui)(shui)量(liang)(liang)較低(di)的面(mian)(mian)團(tuan)制成(cheng)(cheng)，在(zai)調制面(mian)(mian)團(tuan)時(shi)，通(tong)常加(jia)入面(mian)(mian)粉重量(liang)(liang)60%左右的水(shui)(shui)分(fen)。相(xiang)比之下，像法棍(gun)、鄉村面(mian)(mian)包(bao)等面(mian)(mian)包(bao)，通(tong)常采用面(mian)(mian)粉重量(liang)(liang)70%或(huo)(huo)更高的水(shui)(shui)分(fen)來(lai)調制面(mian)(mian)團(tuan)。不(bu)僅(jin)如此，貝果發(fa)酵時(shi)間短(duan)，在(zai)進(jin)烤(kao)箱(xiang)之前(qian)，還(huan)要在(zai)鹽水(shui)(shui)或(huo)(huo)者糖水(shui)(shui)中將正反(fan)面(mian)(mian)煮(zhu)一(yi)會兒，熱的糖水(shui)(shui)/鹽水(shui)(shui)可以快速(su)為面(mian)(mian)團(tuan)定(ding)型，避免繼續(xu)膨脹。這樣處理后烤(kao)制出來(lai)的貝果，表(biao)皮緊致，內里扎實(shi)，相(xiang)比一(yi)般蓬松柔軟(ruan)的面(mian)(mian)包(bao)，吃(chi)起來(lai)多(duo)(duo)了一(yi)份耐人尋(xun)味的韌勁。

二、貝果熱量高嗎

市面上的(de)(de)貝(bei)果(guo)口味(wei)眾多，不(bu)同(tong)口味(wei)的(de)(de)貝(bei)果(guo)在原(yuan)(yuan)料方面有所差異，熱量自然(ran)也不(bu)同(tong)，拿普(pu)通的(de)(de)原(yuan)(yuan)味(wei)貝(bei)果(guo)來看(kan)，其單位熱量為264 大卡(ka)/100克，如(ru)果(guo)不(bu)加黃(huang)油的(de)(de)話熱量會低一些(xie)，大概在190大卡(ka)/100克左右(you)；如(ru)果(guo)是帶(dai)餡的(de)(de)貝(bei)果(guo)，通常比普(pu)通原(yuan)(yuan)味(wei)貝(bei)果(guo)更美味(wei)，但熱量也更高。

三、貝果面包和普通面包區別

1、外形(xing)區(qu)(qu)別：貝果面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)是圓形(xing)的(de)(de)(de)(de)環狀面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)，普(pu)(pu)(pu)通(tong)(tong)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)的(de)(de)(de)(de)外觀則(ze)比(bi)較(jiao)多樣化。2、口感(gan)區(qu)(qu)別：貝果面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)的(de)(de)(de)(de)口感(gan)相(xiang)對較(jiao)硬，外表烤(kao)得焦(jiao)黃，咬(yao)下去卻有(you)些(xie)脆(cui)脆(cui)的(de)(de)(de)(de)，而(er)且越嚼越香甜(tian)。有(you)網友說(shuo)，貝果的(de)(de)(de)(de)口感(gan)類似于焦(jiao)皮(pi)的(de)(de)(de)(de)饅(man)頭，外表酥脆(cui)，里面(mian)(mian)(mian)(mian)(mian)(mian)(mian)有(you)嚼勁(jing)；而(er)普(pu)(pu)(pu)通(tong)(tong)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)則(ze)相(xiang)對較(jiao)軟(ruan)，口感(gan)比(bi)較(jiao)蓬(peng)松(song)。3、原料(liao)區(qu)(qu)別：貝果面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)的(de)(de)(de)(de)主(zhu)要(yao)原料(liao)是高筋(jin)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉、水(shui)和(he)(he)酵母、少(shao)(shao)量(liang)鹽和(he)(he)糖；而(er)普(pu)(pu)(pu)通(tong)(tong)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)的(de)(de)(de)(de)原料(liao)則(ze)包(bao)(bao)(bao)(bao)(bao)括面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉、水(shui)、酵母、糖、鹽、黃油(you)等，這些(xie)原料(liao)的(de)(de)(de)(de)比(bi)例(li)因不(bu)同的(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)種類而(er)異。兩者最大的(de)(de)(de)(de)不(bu)同：貝果很少(shao)(shao)加黃油(you)，而(er)普(pu)(pu)(pu)通(tong)(tong)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)一(yi)般(ban)需要(yao)黃油(you)的(de)(de)(de)(de)量(liang)還不(bu)少(shao)(shao)，來保(bao)證它(ta)的(de)(de)(de)(de)松(song)軟(ruan)度(du)。4、制(zhi)作方法區(qu)(qu)別：貝果面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)在(zai)制(zhi)作過程中(zhong)，發酵好的(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)團有(you)“在(zai)糖水(shui)中(zhong)煮一(yi)分鐘左右”的(de)(de)(de)(de)環節(jie)，然后(hou)再(zai)進行烤(kao)制(zhi)；而(er)普(pu)(pu)(pu)通(tong)(tong)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)很少(shao)(shao)有(you)”煮糖水(shui)”的(de)(de)(de)(de)環節(jie)。5、吃(chi)法區(qu)(qu)別：貝果一(yi)般(ban)不(bu)單吃(chi)，切開之后(hou)搭配咸(xian)奶油(you)、肉類和(he)(he)蔬(shu)菜一(yi)起吃(chi)；而(er)普(pu)(pu)(pu)通(tong)(tong)的(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)(bao)(bao)因為咸(xian)甜(tian)味道已經足夠，單吃(chi)比(bi)較(jiao)常見。

四、貝果面包的做法

原料：高筋粉300g、鹽3g、糖10g、溫水180g、酵母4g、黃油10g。做法：1、高筋面粉、糖、鹽混合稱好；酵母用溫水攪拌化開。2、酵母水倒入混合好的干粉中，攪拌揉勻，揉成初步的面團。3、放入廚師機，開動廚師機低速攪打，形成光滑的面團之后加入黃油。（前面10分鐘揉至光滑，后面加入黃油再揉10分鐘）4、等量分成6個，蓋上保鮮膜醒15分鐘，等待醒面的過程我們先來把烘焙紙剪成6個大小差不多的正方形。5、醒好的面團搟成牛舌狀，上面1/3處往中間折，下面1/3處往上折，注意要按緊不要留縫不然會有小氣孔，里面組織就不好看了，上下捏在一起，搓成長條（大概搓成25cm左右，不能太長，太長會太瘦不好看）。6、一邊搓細，一邊壓扁搟平，形成一個圈圈，抱住另一頭，捏緊收口，然后放到剛裁好的烘焙紙上，放烤箱發酵，或者室溫發酵；烤箱溫度40度左右發酵30分鐘。7、發酵好之前提前準備一鍋水，水中加入適量白糖，大概1L水放50克左右白糖，煮至微沸狀態，連紙一起扔進去煮30秒再翻面煮30秒，翻面時直接拉紙的一角翻過來就行了；這里的水一直保持小火；同時烤箱200度預熱。8、煮好的面胚瀝干水就直接放到烤盤，送入烤箱烤15分鐘就可以出爐了。如果您覺得自己做貝果面包麻煩，也可以直接市場上買現成的，有購買需要的話，可以先來了解一下貝果十大品牌。