莉雅老師的香料葡萄小餐包~大人小孩都會喜歡

我最近一直在做這款香料葡萄乾小餐包

因為我覺得實在很好吃又很容易做

這款餐包加入很多香料: 柳橙皮, 肉桂粉, 五香粉

所以香氣十足 (香料可以依個人喜歡增減或不加) 

我邊揉麵團邊流口水, 加入柳橙皮真的是一絕

我非常喜歡做麵包

因為任何一個步驟都可以隨時暫停

如果明天接著繼續做, 就將麵團冷藏

不確定何時會再做, 就將麵團冷凍

製作時, 只要將麵團回到室溫, 就可以接著尚未完成的步驟

繼續製作下去

是不是超級方便😆

(而且我這次超級用心, 拍了超多張圖, 大家看圖就會做了)

莉雅老師的香料葡萄乾小餐包~大人小孩都會喜歡

食材 : (可做12個)

無鹽奶油 40g(室溫)

柳橙皮 1顆

細砂糖  50g

全蛋  50g

高筋麵粉 325g 

酵母粉 2tsp(約10g)

全脂牛奶  150g

肉桂粉 1/2 tsp

五香粉 1/2tsp

鹽 3/4 tsp

葡萄乾 125g (可先泡熱水寧乾, 也可以直接加)

作法 

1. 酵母, 牛奶, 糖, 蛋, 肉桂粉, 五香粉, 柳橙皮,粉類 依序加入攪拌盆裡,

2. 麵團略成團,加入奶油與鹽, 揉製表面光滑(手揉10-15分鐘, 機器揉中低速約5-7分鐘) 最後加入葡萄乾

3. 將麵團整成圓形, 進行第一次發酵至麵團兩倍大(約60分鐘)

4. 將麵團分成60g一球揉成圓球

5      進行第二次發酵至麵團兩倍大(約60分鐘)

6. 放入預熱好的180度烤箱烤15-20分鐘

莉雅老師的超簡單手作薄皮披薩食譜(連小小孩都能容易上手)

莉雅老師的超簡單手作薄皮披薩食譜(連小小孩都能容易上手) 

上面是我最愛的瑪格莉特口味, 披薩餅皮是我最喜歡超級薄皮超級酥脆的

這個披薩配方是連小小孩都可以得心應手

下面照片, 是我2020年中興大學的藍帶小小廚神營,我帶著一群小小朋友,最小才小學一年級
每個人從麵粉,水,酵母開始混合起，全程手揉，等麵糰慢慢長大醱酵，再桿成圓餅，撒配料與起士條,  全班每一個人的pizza出爐時，看起來超可口好專業😋😋😋😋

(小朋友餅皮桿的有一點點厚, 可以更薄一些)

披薩麵團可以大量做, 發酵好後分成一份一份冷凍保存
要吃前室溫退冰, 在擀成一大張(越薄越好), 把上自己喜歡的內餡
烤約15分鐘即可熱騰騰出爐

食材: 
pizza麵糰(可做3個約8-10吋的pizza)
高筋麵粉 400g
酵母 8g
飲用水 200g
鹽3g
橄欖油 55g

超市購買的現成義大利蕃茄麵糊 適量

起士條 適量

配料(玉米, 羅勒/九層塔, 蝦子, 香腸 .........) 喜歡甚麼就放什麼  適量

作法：
1. 先混合水、酵母、麵粉，再混合鹽，油，揉至麵糰光滑(用手揉約10-15分鐘)

2. 麵團放入攪拌缸，放在溫暖的地方，用濕布蓋起來直至1.5倍大(約30分鐘)

    或是冷藏保存讓麵團慢慢發酵至隔天再取出使用

3. 平均分成3等份，取一個等份, 桿成約8-10吋大小(我個人偏好越薄越好, 我會桿到餅皮很薄像會透光似的)

（如果只要烤一個pizza, 麵團沒有用完, 可以冷藏保存3-7天, 冷凍數月) 

4. 塗上義大利蕃茄麵糊

5. 任何想要的配料，撒上起士條(我最喜歡瑪格麗特口味, 所以我擺滿了番茄)

6. 放入220-230度烤箱約烤20-25分鐘至起士成金黃色即可出爐

(瑪格麗特口味, 出爐後才放上羅勒/或九層塔)

 

食譜 Recipe: Focaccia義式麵包 佛卡夏

 Focaccia 義式麵包 佛卡夏(中級)

Reminder: The most difficult part for making Focaccia is to control the very wet dough. I suggest beginners do not focus on too much shaping the dough. As long as the bread tastes good, that's all it matters. 
Key Points: High-quality olive oil/ sea salt. Infuse the oil with desired herbs(basil, rosemary, garlic...) a day in advance.

心得: Focaccia 對於新手來說,最難的地方是在於麵團含水量非常高,不好的掌握.我建議新手不要太在意形狀. 
美味關鍵

a. 橄欖油是重點,一定要使用好的油.製作前一天可以先泡香料(任何您喜歡的香料都可以,例如:九層塔/羅勒,迷迭香….等). 如此一來,麵包香味四溢

b. 好的海鹽也是重點

c. 食用時可搭配橄欖

Ps. 我義大利時發現一間生意非常好,非常不起眼的披薩店,老闆就是用Focaccia來當pizza的底,在麵團上舖上各式各樣配料,在拿去烤.非常受到當地人喜歡

 Ingredients 材料

·         500g/1lb 2oz strong white bread flour 高筋麵粉

·         2 tsp salt 2茶匙鹽

·         14g dried easy blend yeast 即時乾酵母

·         2 tbsp olive oil 2大匙橄欖油

·         400ml/14fl oz water 室溫下的水(酵母最適合生長的溫度是攝氏25度左右,太熱/冷都會影響發酵時間)

·         olive oil, for drizzling 橄欖油(淋在麵包上或沾著一起吃)

·         fine sea salt 海鹽(撒在麵包上)

Preparation method 做法

1. Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl.  Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the  bowl for five minutes, gradually adding the remaining water.

2.  Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.

3.  Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.

4. Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.

5.Preheat the oven to 220C/425F/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

1.      混和高筋麵粉,鹽,即時乾酵母,橄欖油成麵糰,.持續拌揉至麵糰表面光滑

2.      覆蓋,靜置至兩倍大(發酵時間會因冬/夏天差別很多)

3.      將麵團移至烤盤上,用手指插入麵團中,目的是將麵團整成方形,而且不要完全押扁麵團裡  

        的空氣.

4.      在烤盤內發酵至原本體積的兩倍(發酵時間會因冬/夏天差別很多)

5.      預熱烤箱220度,

6.      烤前淋上橄欖油撒海鹽烤約20分鐘左右至表面金黃

Recipe from http://www.bbc.co.uk/food/recipes/focaccia_08389

食譜 Recipe: Rye Bread Perfect for Sandwiches 裸麥麵包 (簡單 Easy)

Ingredients 材料

250g rye flour 裸麥
250g strong white bread flour 高筋麵粉
5g instant yeast 乾酵母
10g salt 鹽
350g warm water 水

 Method 方法

1.混和所有材料成麵糰
2.持續拌揉至麵糰表面光滑且不黏手
3.靜置至兩倍大
4.整成球型或橢圓型
5.發酵至兩倍大
6.180度烤至棕色


1. Put all ingredients in a bowl and mix them together
2. Transfer to a working table, keep kneading the dough until it has a very smooth surface and is not sticky
3. Cover the dough with wet towel. Rest until it is double in size
4. Make the dough to any desire shape and size
5. Rest again until it is double in size
6. Dust some flour on top of dough (optional)
7. Preheat the oven at 180C and bake the bread until it's brown from the top to the bottom.

Adapted from http://www.guardian.co.uk/lifeandstyle/2010/nov/03/quick-rye-bread-recipe

食譜 Recipe: Wholemeal Bread 全麥麵包(簡單 Easy)

Wholemeal Bread 全麥麵包

I bake everyday. I like making bread and enjoy kneading a dough. It's really amazing that just water, yeast, and flour can create such an astonishing smell of heaven.
我喜歡自己做麵包.尤其是享受新鮮麵包出爐的香味.我想這就是天堂的味道.


Ingredients 材料

225g strong wholemeal flour 全麥麵粉
225g strong white flour 高筋麵粉
2 tsp easy blend yeast 2茶匙乾酵母
2 tsp salt  2茶匙鹽
3 tsp brown sugar 3茶匙糖
400ml warm water 室溫水
50g melted, unsalted butter 融化無鹽奶油,室溫

Method 做法

1. 混合所有乾的材料. 加水與奶油攪拌均勻(太乾加點水,太濕加點麵粉),麵團應形成一球.
2. 在桌面上撒些麵粉,將麵團移至桌上,揉10-15分鐘直到麵團表面平滑,不黏手.
3. 用濕布將麵團蓋起來發酵,直到麵團兩倍大.
4. 略拍扁麵團,整形成球狀.再用濕布將麵團蓋起來發酵,直到兩倍大.
5. 預熱烤箱至220度(至少要在烤前15分鐘預熱)烤20分鐘,降火至200度,繼續烤15-20分鐘.直到麵包表面和底部都成金黃色.

1.Tip the flours, yeast, salt and sugar into a bowl and mix well. Add 300ml water, and stir in well, then pour in the butter and work in well. You should have a soft, sticky dough: if not, add a little more water. Cover and leave for 10 minutes.
2. Tip out on to a lightly oiled work surface and knead for 10-15 minutes until the dough is very smooth and not sticky.  Then put back in the bowl and cover.  then leave the dough to rest until it is double in size.
3. Flatten the dough carefully and shape into a ball again. Cover and leave to rest in a warm place until it has doubled in size(at least 1½ hours).
4. Pre-heat the oven to 220C. Bake the bread for 20 minutes, then turn the temperature down to 200C and cook for a further 15–20 minutes, until the crust is a deep brown, and the loaf sounds hollow when tapped. Turn out on to a cooling rack.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/jun/10/how-to-bake-wholemeal-bread

食譜 Recipe: Fresh Baked Fougasse - Served with Extra Virgin Olive Oil, Cracked Pepper and Sea Salt. 法式傳統普羅旺斯麵包 (Easy 簡單)

Fresh Baked Fougasse - Served with Extra Virgin Olive Oil, Cracked Pepper and Sea Salt. 法式傳統普羅旺斯麵包與橄欖油,胡椒,海鹽

                Make 4

                Ingredients 材料

·         10g fresh yeast (or 5g dry yeast) 10克新鮮酵母或5克乾酵母

·         500g/1lb 2oz strong bread flour 高筋麵粉

·         1 tsp salt 1茶匙鹽

·         350g/12oz water (weighing the water is more accurate) 水

Method 做法

1. 預熱烤箱至最熱的溫度(230-240C)
2. 混和酵母和水
3. 混和麵粉與鹽,在倒入已混和的酵母水.攪拌至成團
4. 將麵團移至桌上,開始揉麵團約10分鐘,直到表面平滑,有彈力,而且麵團應該是不黏手.
5. 蓋上濕毛巾,靜置麵團至少一小時,麵團應變兩倍大(時間長短要根據廚房的溫度) 
6. 小心略拍平麵團,切成四個三角形
7. 靜置5-10分鐘
8. 在三角形麵團,中間切一刀,再左右兩邊各劃3-4刀,呈現葉子的形狀(請看圖片)
9. 烤箱撒水,烤約10-12分鐘直到金黃.

1. Preheat oven to its highest level.
2. Rub the yeast into the flour (or mix in if using dried yeast). Add the remaining ingredients and the water. Mix for a couple of minutes until the dough starts to form.
3. Transfer the dough onto your working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself. Keep working the dough until it comes cleanly away from the work surface and is not sticky.
4. Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
5. Place the dough into a mixing bowl and cover with a tea towel.
6. Rest the dough for a minimum of an hour. Turn out gently onto a well-floured surface. Be careful not to deflate it but expect it to spread out to cover a square of your work surface. Generously flour the top of the dough, cover with a clean tea towel and rest for five minutes.
7.  Using a plastic scraper (or a thin wooden spatula), divide the dough into two oblongs then cut each piece again into three roughly triangular strips. Make 1 large diagonal cut in each piece of dough, making sure you cut right through to the work surface but not through to the corners. Make 3 smaller diagonal cuts on each side of the central one. Gently open out the holes with your fingers and shake off the excess flour.
8. Lift onto a lightly floured baking tray and slide onto the hot baking stone or tray in your oven. Bake for 10 to 12 minutes until golden brown.

http://www.telegraph.co.uk/foodanddrink/recipes/8030829/Fougasse-bread-recipe-by-Richard-Bertinet.html