Wednesday, September 24, 2014
Corn Salsa Mini Loaves || 墨西哥玉米莎莎醬麵包捲
Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 09/22/2014
Corn salsa,墨西哥玉米莎莎醬,是好吃的tacos的靈魂之一,也可當tortilla chips/nachos沾料吃,尤其是吃膩了一成不變的沙沙醬salsa (另一種nachos沾料,cheese sauce,才是好吃),corn salsa用來做麵包,也一樣超級美味.....繼續我的麵包實驗之旅XD.....暴龍愛吃墨西哥食物, tacos/buritos/quesadillas, etc.,所以每周都挪出一天做tacos,多年來暱稱為Taco Tuesday,因為通常都在星期二...
Salsa雖是Taco常見的配料,不過...附食譜做法(recipe included)...added more photos and corn salsa recipe...
Corn salsa,或pico de gallo才是其靈魂要角之一...當然還有bean paste, black beans, sour cream, lettuce, cheese, etc.,都各司其要職,不是料越多越棒,通常簡單幾種組合,才不會各種口味混淆,產生迷惑,吃不出啥味道...
Corn Salsa Mini Loaves (9 loaves) (KitchenAid Professional 600 standmixer製作)
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)
1 Aluminum Mini Loaf Pan (9): greased 鋁製迷你長條烤模抹油
2 cup unbleached bread flour
1 cup unbleached pastry flour
1 tbsp sunflower seed oil
將以上幾項,除了油外,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients, except oil, into the mixing bowl of a stand mixer fitted with a dough hook. Whisk to blend well.
1 cup milk
1/4 cup water
2 tbsp sugar
1+ 1/4 tsp salt
1 tsp active dry yeast (*Not instant yeast/bread machine yeast)
Mix all the ingredients above 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 10 minutes. Add the oil, beat until the dough becomes smooth again. It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Place the dough into a separated bowl and cover with a lid or plasstic wrap, then put the bowls in a warm oven with a pan of hot water underneath for fermentation.
Fermentation & Shaping
Let the dough rise until double in size. Take the dough out and shape each into a ball. Divide it into 9 parts and shape each of them into a ball. Rest for 15 minutes. Roll each out to a rectangle. Sprinkle some corn salsa and shredded Mozzarella. Fold both long sides in to meet in the middle. Then roll it up like a Swiss roll. Place in the baking pan. Mist the dough with some water with spray bottle after shaping.
1/4 green bell pepper (diced)
1/4 red bell pepper (diced)
1/4 purple onion (diced)
2 sweet corns (cut the kernels off the cobs)
2~3 garlic cloves (chopped)
1/2~1 jalapeño chili pepper (chopped)
salt to taste
some cilantro (chopped) (add in at the end)
some lime juice if you like (I didn't use it)
This is a cooked version of corn salsa.
Heat up the pan with high heat. Add 1 tbsp oil to the pan. Stir fry the above ingredients except cilantro for about 2 minutes. Add 1/4 cup of water near the end of cooking. Add cilantro. Cover with the lid and cook about 1 minute. Don't overcook it or the ingredients won't be crunchy and cilantro won't stay green.
Add some shredded Mozzarella for filling when shaping the dough.
Put the shaped dough in the glass loaf pans. Place them in a warm oven with hot water underneath for fermentation. Let rise until double or triple in size.
Preheat the oven to 350F, and bake for 25 minutes.
All ovens vary. Adjust your baking time accordingly.
This is a recipe I developed from looking at and tasting the corn salsa from some restaurants/Mexican restaurants. The texture/ingredients and the flavor are very close.