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羅勒起司
本帖最後由 a1234568454 於 2021-4-12 07:33 PM 編輯羅勒起司
繼之前作出的香蔥Scone信心大增，這次又改便了配方，以酵母粉取代泡打粉，用媽媽種出的羅勒為主要食材來發揮，加上我一向鍾愛的起司~
用酵母粉的口感不同於泡打粉，外酥內鬆軟，我一向不喜歡太乾的食物，這個效果果然是我所期待的喔
對於不愛甜食的我來說，天啊~這是個夢幻組合，呵呵…
食材低筋麵粉
200g
鹽
2g
糖
3g
速發酵母粉
1.5g
蛋
1顆
無鹽奶油
30g
低脂鮮奶
40cc
內容物
羅勒葉
10g
黑胡椒鹽
適量
雙色起士絲
適量
外層
乾酪丁
適量
蛋黃
一顆
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043043%2F4c57bde410ded731.jpg&width=400食材備妥
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043044%2Fc96561e649b9a2e0.jpg&width=400低筋麵粉，糖，鹽過篩後充分混合，再拌入酵母粉
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043054%2F21268602ec444ab8.jpg&width=400奶油切丁拌入混合後的麵粉用手略搓成顆粒狀後於麵粉中心挪出個圓心將蛋及鮮奶倒入其中，以括刀略拌之後用手作出麵團
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043058%2Ff585b9b81cfc97f4.jpg&width=400麵團略按壓成型，用保鮮膜包覆，以室溫發酵一個鐘頭
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043060%2F7328c0c1fb757f1a.jpg&width=400等待發酵的時間可將備妥的羅勒切碎並與適量的黑胡椒鹽拌勻備用
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043062%2F4f4406fd5ba9ba9f.jpg&width=400發酵完成的麵團取出略按壓用切刀切成兩半，一邊撒上備好的黑椒羅勒及乳酪絲，重疊上再略壓，重複此動作三次到四次，此時可先將烤廂以200度預熱
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043064%2F5bb1c2c047c0945a.jpg&width=400完成後以模型朔模，我是用圓形杯子的杯口，抹上蛋黃後放上乾酪丁，放上烤盤前，烤盤要抹上奶油喔
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1043070%2F352436cd62a51b86.jpg&width=40015分鐘後成品出爐
小撇步為避免成品過乾，我在烤廂底層放一杯水
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