Saturday, March 16, 2013

地中海風味Yogurt Breadsticks


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 03/14/2013

一直想把愛吃的醃橄欖及capers,放到麵包裡,終於做了想吃想很久的地中海風味的breadsticks,擠上pastry cream的除外XD, also please forgive me for my sloppy finger-spreading pastry cream on one of the breadsticks...附食譜做法...


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 07/16/2012

醃橄欖的味道和texture,烤後都還保持得很好, capers卻烤成mini raisinsXD,味道也減弱一些,看來還是直接加在麵糰,或夾在sandwiches裡的好, capers其實是花苞,另有一種是caper berries,就真是用果實來醃製,capers剛放入嘴裡,有一種特別/幾乎衝鼻的味道(第一次吃時有點意外的不習慣,但是又會一直想吃,真是怪怪...),但在嚼幾秒鐘後就習慣了,還帶有一股酸酸鹹鹹的好滋味,pickled capers/olives,本來是買來做菜,放在pasta/salmon裡,後來也當零嘴吃,以前要K寶嚐她都不要,這次看我放在breadsticks上,引起她的突然興趣,主動要我給她試試,結果還是對olives興趣不大,對capers卻情有獨鍾,在放入嘴後,一陣擠眉弄眼怪表情後,竟然還要吃,給了她一大湯匙,算算也有幾十粒後,才罷休,第二天一早又來要XD...


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 07/16/2012


Mediterranean Breadsticks 材料及作法:(8 sticks)(1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

  • 2 cups unbleached bread flour
  • 1 cup unbleached all-purpose flour(30% white whole wheat blend)(C:取出1/2杯備用)
  • 3 tbsp olive oil
  • 1/4 cup plain yogurt

    A.將以上幾項(除了取出備用的1/2杯all-purpose flour外),放在大鋼盆裡,用wire whisk打蛋器攪勻
    C.備用的1/2杯all-purpose flour
  • 1 cup water
  • 1/4 cup brown sugar
  • 1+1/4 tsp salt
  • 2 tsp active dry yeast(一般商用乾燥酵母,非速酵/麵包機酵母)

    B.將以上幾項,攪勻加熱至手觸溫暖後,倒入A中,攪拌成團後倒出,開始揉麵(正常揉麵非甩打),揉麵過程慢慢加入C,揉至光滑,大約10-15分鐘
  • Pickled olives/capers

    Fermentation:第一次發酵至2-3倍大,分成8份,稍整成圓形,再桿成長橢圓後,像肉桂捲一樣捲起,壓入pickled olives/capers,表面噴水後,入烤箱發酵
    Proofing:第二次發酵至2-3倍大
    Baking:烤箱預熱至350F,烤23分鐘

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