Thursday, July 10, 2014

Caper-Rosemary Focaccia || 酸豆(續隨子)迷迭香佛卡夏


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 06/30/2014

一直很喜愛吃capers,想說和最喜愛的rosemary湊一起,沒想到味道還真搭...Rosemary的強烈嗅覺+capers的強烈味覺,搭配得天衣無縫,不愧都是地中海來的同鄉,在異國擦出愛的火花...這還有點像是在寫浪漫愛情小說XD...

Wikipedia提到, capers中文叫"續隨子",俗名叫"酸豆",兩個名稱都容易誤導,如果是稱此種植物就罷了,如果用來叫醃製來吃的capers,就不免造成誤解,因為醃製來吃的capers,既不是種子,也不是豆子,而是...附食譜做法(recipe included)...07/11/14 Added a new photo...

花苞...



Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 06/30/2014


Caper-Rosemary Focaccia (1)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

10.5" X 16" 長方形不鏽鋼烤盤,抹上橄欖油

A.
2 cup unbleached bread flour
1 cup unbleached all-purpose flour (I used 30% blend of white whole wheat)
2 tbsp extra virgin olive oil (Can be replaced with regular olive oil.)
1+1/2 tsp salt

將以上幾項,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

B.
1+1/4 cup water
1 tsp active dry yeast (*Not instant yeast/bread machine yeast)

B攪勻加熱,至手觸溫暖後,慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約5分鐘,打至成均勻光滑麵糰即可,再將其滾成圓球後,放入有蓋的容器中,入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕
Mix all the ingredients except butter from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.

Fermentation & Shaping
第一次發酵至2-3倍大,將麵團倒出,放在烤盤上,用手指邊壓邊擴展到整個烤盤,表面噴水
Let the dough rise until double/triple in size. Put the dough onto the baking pan and press it out to fit the size of the pan. Mist the dough surface with some water with spray bottle.

Proofing
入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕,作第二次發酵,至2-3倍大,刷上大蒜泥+橄欖油,用手指輕輕在表面按壓凹洞,小心不要戳穿,灑上迷迭香及酸豆
Place the shaped dough with the baking sheet in a warm oven with hot water underneath for fermentation. Let rise until double/triple in size. Brush with garlic paste and extra virgin olive oil mixture. Press the dough lightly with your fingertips to make indentations all over the dough. Be careful not to poke through the crust. Sprinkle with some rosemary and capers.

Baking
烤箱預熱至375F,烤20-25分鐘(依各家烤箱調整時間)
Preheat the oven to 375F, and bake for 20-25 minutes. All ovens vary. Adjust your baking time accordingly.






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