松露蕈菇披薩(薄脆餅皮)(蔬食)
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想要一早有現烤的披薩當早餐?很簡單,只要前一晚將麵糰揉好冷藏發酵,早晨起床後將麵糰移出冰箱回溫,趁這個空檔運動一下,30分鐘後麵糰醒好了,身體也舒展清醒了,再將新鮮蕈菇用不加油乾炒的方式炒至金黃香氣四溢,接著簡單調味並拌點橄欖油和松露醬,然後把麵糰邊壓邊擀得很薄很薄再進行烘烤,整個過程只需要三、四十分鐘,就有薄脆香Q美味的披薩出爐上桌當早餐喽!然後那個松露醬只要一咪咪,就可以讓披薩的香氣瞬間升級加成翻倍呢!
松露蕈菇披薩(薄脆餅皮)
成品數量:
36*26cm小烤盤1個
A.披薩餅皮:
1. 高筋麵粉 200g
2.即溶酵母粉 2g(1/2t)
3.海鹽 1/2t
4.水 113g
5.特級冷壓初榨橄欖油 10g
B.乾炒蕈菇:
6.有機杏鮑菇 2朵100g( 或蘑菇、新鮮香菇、袖珍菇、美白菇等,總量100~150g即可,多樣口感較豐富。)
7.洋蔥 半顆100g
8.青蔥 1枝
9.鹽 1/4t
10.黑胡椒 1/4t
11.特級冷壓初榨橄欖油 1t
12.松露醬 1t
C.配料:
13.雙色乳酪絲 150g
14.松露醬 15g
15.Parmigiano-Reggiano帕瑪森乳酪 適量
製作程序:
披薩餅皮(Pizza Dough):
1. 先將高筋麵粉放入中鋼盆內,再放入鹽、即溶酵母、水和橄欖油,用橡皮刮刀攪拌至水被吸收,然後再換手抓住整體來揉拌,成糰後,抓住材料的一端對摺,再壓向鋼盆底(像揉洗衣服一樣),反覆如此做,揉至麵糰不黏手有彈性且光滑時,就用兩手將麵糰整成圓形放鋼盆內,
2. 蓋上蓋子冷藏發酵一夜。
3. 隔天一早移出冰箱回溫30分鐘。
乾炒蕈菇:
1. 杏鮑菇用廚房紙巾稍微擦拭一下,縱切成薄片;青蔥洗淨切成蔥花;洋蔥順紋切絲。(備菜部分也可以前一晚先處理好冷藏備用,這樣早晨會更輕鬆。)
2. 鑄鐵平底鍋用水沖洗一下,小火烘乾,馬上放入杏鮑菇,以小火乾炒至略呈金黃上色,再放入洋蔥繼續炒,直到洋蔥軟化且香氣四溢。
3. 熄火後再加鹽、黑胡椒、松露醬和橄欖油調味,最後拌入蔥花即可。
Pizza 整型和烘烤:
1. 將發酵好的麵糰用橡皮刮刀挖取出來,用雙手滾圓。然後在桌上灑上均勻薄薄一層麵粉,把麵糰放上去,用桿麵棍桿成36*26公分長方形薄片→靜置鬆弛一下,再移到烤盤紙上,然後移到烤盤上
2. 餅皮除邊緣1cm外,其餘部分灑上100g乳酪絲,放入已預熱上火250°C /下火250°C 烤箱,烤至乳酪絲金黃上色但餅皮邊緣未完全上色,約需10分鐘。
3. 將乾炒蕈菇均勻鋪在烤至半熟餅皮的乳酪絲上面,再將剩餘的50g乳酪絲撒上去。然後再次移入烤箱烘烤,直到餅皮邊緣上色,約需5~8分鐘。出爐。
4. 最後淋上松露醬,並用刨絲器磨上適量帕瑪森乳酪,趁熱享用!Buono(好吃)!
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