「食譜設計」芝麻香辣起士燒餅

MJK_6508

如果你看了上一篇文章,你就知道我每次做麵包都會留下一點麵團,做不同口味/花樣,單一口味吃多了真的很悶的啊!尤其我家裡的人不多,單一口味做多了還會慘遭某家公嫌棄(媳婦不易做,淚),所以總要動動腦筋讓某家公對我的麵包餅類永遠抱著新鮮感,但不可以太創意,老人家沒辦法介紹太刺激的事物啊!

所以前陣子做了蔥燒餅,嗯嗯,沒錯這道菜我老早就做好了,不過寫文這事,我真的很懶,我想某家公大概也忘記自己曾經吃過這一道了,這時候又可以來做一次讓某家公驚嘆一下我的實力,哼哼!吃完說不定當晚就給我買新個烤爐~

做法其實也沒多困難,只要你不是擁有一雙「破壞王之手」,你都可以把它搞出來。

 

MJK_6490

 

Ingredients:
(A): 1/2 tsp Instant yeast, 50g water, a pinch of sugar, medium protein flour (mix well and set aside for 5 minutes)  
(B): 300g medium protein flour, 140g water, 20g fine sugar, 1/4 tps salt, 30g olive oil 

(C): 1cup mozzarella cheese, 3tbsp mayonnaise, 1 tbsp Lingham’s hot sauce, 1 tbsp chives, 1 tps lemon juice (mix well and set aside)

Method:
1. Add in all ingredients (B) except water and (A) in a large bowl, mix well, and gradually add in water while kneading dough, until smooth shining surface dough formed (which takes about 10minutes), cover the dough with a wet cloth and allow it to raise to doubled size.

2. Press the dough to release the air bubble, and roll out dough into rectangle, smother a layer of (C) on the rectangle dough, followed by a layer of Mozarrella cheese, then roll the dough into cylinder and cut it into 8 pieces of roll, allow it to raise for another 50, brush some sugar water and sprinkle some sesame on the roll before putting it into oven. Bake at 170 degree celcius until golden brown (around 20 minutes).

 

想看中文版的食譜,可以參考 精選 20道 愛妻早餐   裏邊的蔥燒餅食譜!

 

 

MJK_6496

 

對於喜歡起士但又無法接受太創新的食物來說,芝麻起士燒餅還真是合他意之餘,我自己也可以歡喜的享受這成品!

 

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