Friday, July 17, 2015

美式乳酪批薩*五分鐘手揉麵團 || Cheese Pizza


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 07/09/2015

最受家裡大小喜愛的美式pizza口味之一,是非常簡單的cheese pizza
常常最簡單的材料,成品卻相當美味...
此時乳酪的選擇,及pizza crust的製作,就顯得更重要了...
附食譜做法(recipe included)...

Pizza出爐時,暴龍說了一句: cheese烤色正好...
然後只見一大一小朝披薩撲過來...
只好喝斥幾聲,一邊速速拍了幾張快照...
這個簡單的cheese pizza,沒想到一家大小吃的相當開心...
都說像外面店裡賣的...



美式乳酪批薩 (1 個長方形批薩)

不鏽鋼長方形烤盤1個, 27cm x 38cm x 2cm, 抹上薄薄一層奶油

A.
未漂白高筋麵粉  134g 
未漂白30%白春麥中筋麵粉(或中筋麵粉)  66g 
冷壓初榨橄欖油  8g

B.
牛奶  63g (室溫)
水  60~70g (室溫)(水量依不同麵粉調整)
糖  16 
鹽  4g
乾酵母  1.5g (1/2小匙) 或速酵1g (1/4~1/2匙)


1.將[A]麵粉攪拌拌勻後,將橄欖油均勻撒在其上

2.將[B]攪拌均勻慢慢加入A中,攪拌成團

3.將麵團倒出,開始揉麵,只需5分鐘...先用洗衣板搓揉方式,前後來回揉麵4分鐘,麵團非常黏手是正常現象,等麵團較均勻後,如還黏手,可適度灑一點點手粉,再用手掌下方近手腕處,用雙手推出方式揉麵,每推收兩次,轉動麵團90度,再推,揉至麵團表面略粗糙即可,不須光滑...揉麵方式會影響揉麵時間長短...

4.滾圓後,放入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕(夏天在室溫密閉容器內發酵即可),進行基本發酵,30分鐘後,進行翻面,再滾圓,繼續發至2倍大 ...翻面作法:將麵團拉長,摺成3摺信件式,轉90度,再將麵團拉長,再摺成3摺信件式,滾圓

5.第一次發酵至2倍大,倒出桿成長方形,鋪滿整個烤盤

6.放入溫暖烤箱中,醒麵約15~20分鐘(夏天在室溫醒麵即可),下方放置一盤熱水(夏天用室溫水),以利保濕

7.麵團抹上義大利麵醬(我用marinara sauce),再加上現切的mozzarella乳酪絲(200g),現磨的Parmesan起司粉(60~100g),及現磨黑胡椒粉

8.烤箱預熱至400F(204C),烤12~15分鐘,依各家烤箱調整時間...喜歡吃脆皮的人,披薩烤好後,拿出烤盤後,直接放在鐵架上,再烤幾分鐘就行了



詳細翻面法請參看: 翻面示範在第5分鐘處
https://www.youtube.com/watch?v=ZnxiawZoL4A
內有洗衣搓揉式及甩打揉麵技巧:(要忍耐一下前面的廣告)
http://video.pbs.org/video/2250836815
手腕揉麵法(在2:25分處)
https://www.youtube.com/watch?v=BiMtyjNK8k0





這是我這次用的披薩乳酪種類,平時有時也混加cheddar/pepper jack cheese/american cheese,
因為現在冰箱沒有mazzarella,所以用Provolone代替來拍照,
Provolone也可用作pizza cheese,熔點較mazzarella高,這是本州產的cheese,
右方的Parmesan是鄰州,向來以乳酪聞名Wisconsin州,所生產的...
試過幾種廠牌的Parmesan,後來試過Bel Gioioso的,就沒再換過了...
也試過他們的Romano及Asiago,也很不錯...
這次為了寫網誌去查一下,沒想到Bel Gioioso的各種乳酪得獎無數,看來我的直覺還算不錯XD...
Parmesan也是其中之一(歷年來數次得到第一名)...下次找找有沒有他們獨有的American Grana,
extra aged Parmesan, 至少放了18個月的...或是他們的Provolone, or Mascarpone
來試試這得到美國乳酪協會/美國或世界乳酪競賽第一名的風味是如何...

References:
http://www.belgioioso.com/Products/American-Grana
http://www.belgioioso.com/Products/Parmesan
http://www.belgioioso.com/Products/Provolone
http://www.belgioioso.com/Awards







Cheese Pizza (1 pizza)

Stainless steel 27cm x 38cm x 2cm baking pan, lightly buttered

A.
134g unbleached bread flour
66g 30% white whole wheat blend all-purpose flour (or all-purpose flour)
8g extra virgin olive oil

B.  
63g warm milk  (room temperature)
60~70g warm water (Water amount varies according to different flour types) (room temperature)
16g brown sugar    
4g salt  
1.5g (1/2tsp) active dry yeast Or 1g (1/4tsp~1/2tsp) instant yeast

1. Whisk the ingredients from A, except melted butter, in the mixing bowl.
Sprinkle olive oil evenly onto the mixture.

2. Mix all the ingredients above from B and stir until all dissolves.
Gradually pour onto the A mixture and use a wooden spoon to mix until a rough dough forms.
Start kneading the dough until it's not sticky and almost smooth about 5 minutes.
Shape it into a ball. Place the dough into a separated bowl and cover with a lid or plastic wrap.

3. Put the bowl in a warm oven with a pan of hot water underneath for fermentation.
The hot water helps maintain the temperature and humidity.
(Let dough ferment at room temperature in summer. Mist the dough to prevent skinning.)
Let the dough rise until double in size.

4. Take the dough out and roll it out to a rectangle.
Place it in the baking pan.

5. Place the dough with the baking pan in a warm oven with hot water underneath.
The hot water helps maintain the temperature and humidity. Use room temperature water in summer.
(Let dough rest at room temperature in summer. ) Rest for about 15~20 minutes.

6. Toppings:
marinara sauce
200g shredded mozzarella
60~100g grated parmesan cheese
freshly ground black pepper

7.  Preheat the oven to 400F(204C), and bake for 12~15 minutes.
All ovens vary. Adjust your baking time accordingly.


This video shows how to stretch and fold the dough. Start it at 05:00.
https://www.youtube.com/watch?v=ZnxiawZoL4A






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