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主頁  > 專欄  > Annie Leong Look & Cook 2010 年 03 月 09 日

梁許安璞

梁許安璞(Annie Leong)於2005 年4 月開始撰寫這個專欄,隨後更出版了《安璞.滋味.知美》及《安璞.滋味.知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱,對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜,深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站,透過網站的討論區,與會員直接互動,交流各式各樣的題材、疑問和意見,也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅,就只等你開卷一讀! annie.leong@singtaonewscorp.com

土耳其薄麵包

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土耳其薄麵包是麵粉、酵母、水和鹽所製成的鬆軟薄皮扁的麵包。在中東地區廣受歡迎,可以做成麵包卷或蘸醬進食。製作廚師Karen的土耳其薄麵包是十分容易的,且新鮮即食時相當鬆軟可口。若於夏天的日子裏享用,不妨將各式各樣的土耳其三文治餡料放在桌上,如鷹嘴豆、青瓜、胡蘿蔔、洋葱、紅菜頭、牛油果、白芝麻、乳酪芝士等等,然後各自動手包入喜歡的食材,炮製一份極具創意的便餐。

Karen Bornarth
於紐約的法國享飪學院麵包課程身兼導師及指導統籌,平日又經常為《Martha Stewart》雜誌撰寫有關飲食及其他題材的文章,現居於紐約布魯克林區。

土耳其薄麵包/Lavash

材料Ingredients
高筋麵粉
425克 425g bread flour
冷水
280克 280g water, cool
鮮酵母(或乾酵母4克)
13克 13g fresh yeast(or 4g dried yeast)
蜜糖
22克 22g honey

9克 9g salt
菜油(煮食用) 適量 Some vegetable oil(For cooking)

製法

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1. 量度好所有材料:高筋麵粉和蜜糖、冷水、鮮酵母及鹽。用冷水混合搓成麵糰材料,約華氏60度(攝氏15.5度)。
Measure out all the ingredients:bread flour with the honey, cold water, fresh yeast and salt. Use cool water to mix the dough, approximately 60℉(15.5℃).
2. 用單手握緊盆邊,另一隻手則把麵粉與其他材料拌勻。不斷舀起翻動所有材料,直至麵粉完全拌勻,變成表面粗糙的麵糰。
Hold the bowl steady with one hand, and combine the flour and the other ingredients with the other hand. Keep scooping and turning the mixture until the flour is well-mixed and the dough has formed into a rough-looking mass.
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3. 把麵糰放在撒有少許麵粉的桌上。用左手按住麵糰,然後用右手近腕部的位置(俗稱手枕)將麵糰向外搓開。
Transfer the dough to a lightly floured work surface. Hold the dough with the left hand and use the heel of the right hand to push the dough away from you.
4. 再把搓開的麵糰向內摺叠,捲起。
Fold the dough back. Roll it towards you.
5. 稍稍轉動麵糰,再重新搓開。反覆搓開、摺叠、轉動麵糰約10分鐘,直至麵糰變得富少許光澤、平滑、富彈性,而且不再黏手。
Turn the dough a little, then repeat the same pushing method. Repeat this procedure of pushing, folding, twisting for about 10 minutes until the dough becomes shiny, smooth and elastic and no longer sticks to your hand.
Blend the foie gras until smooth, dish and mix with black truffle oil.
6. 拿起麵糰,然後放在灑上少許麵粉的桌上。用秤及刮刀,將麵糰分成每件75克。
Turn the dough onto a lightly-floured table. Using a scale and a metal bench scraper, divide the dough into 75 gram pieces.
7.輕輕按圓麵糰,沿着麵糰的邊緣拉至中間匯合,弄成圓球形,好像做一個小袋般。
Round the dough pieces by gently pressing on them and then pulling the edges to meet in the centre, as if you were forming a pouch.
8. 將麵糰反轉,一隻手掌心輕輕放在上面,用手指揑成圓形,你會發覺將麵糰放在另一隻手掌上來造型較在桌上做更為容易。
Turn the pouch over and round it gently under your palm, using your fingers to move the dough in a circle. You may find it easier to shape the pieces resting on the palm of your other hand, rather than on the tabletop.
9. 整齊地排列小麵糰,接口向下,放在墊了已塗油的烘焙紙的烤盤中,用保鮮紙包裹烤盤。
Arrange all of the pieces neatly, seam-side down, on a sheet tray lined with greased parchment. Cover the tray with plastic.
10.麵糰待在室溫1小時,然後雪藏至少30分鐘,不多於24小時。
Leave the dough at room temperature for 1 hour and then refrigerate for at least 30 minutes or up to 24 hours.
11. 用麵棍將麵糰滾壓成10吋大,需要不時加入麵粉及轉動麵糰以保持圓形。
Using a rolling pin, roll out the dough pieces into 10" rounds. Use flour while rolling, and turn the dough to keep it round.
12. 整齊地排列小麵糰,接口向下,放在墊了已塗油的烘焙紙的烤盤中,用保鮮紙包裹烤盤。
Arrange all of the pieces neatly, seam-side down, on a sheet tray lined with greased parchment. Cover the tray with plastic.
13. 每邊煮2至3分鐘。用夾子來反轉薄麵包。
Fry each side for about 2-3 minutes. Use a pair of tongs to flip the lavash in the skillet.
14. 用兩張廚紙夾着做好的薄麵包來保濕,然後一層一層叠高。
Keep the cooked lavash warm by stacking them between two clean kitchen towels on a sheet tray.

小貼士

‧如果備有Kitchen Aid類型攪拌機,可以免去手搓麵糰的第2至第5等步驟。只須用麵糰搓鈎器,在大碗中以低速拌勻麵粉、水、鹽、蜜糖和酵母4分鐘。然後增加攪拌機的速度2格。攪拌3至4分鐘,直至麵糰有少許光澤、幼滑、富彈性的質感。

‧剛做好的土耳其薄麵包適宜趁熱進食,也可以放進膠袋裏2至3天,進食前在焗爐翻熱,又或用雙層保鮮紙包好雪藏最多1個月。

If you have a Kitchen Aid mixer, you can skip steps 2-5. Use the dough hook to combine flour, water, salt, honey and yeast in the mixing bowl on low speed for 4 minutes. Then increase mixer speed by two notches. Mix for 3 or 4 minutes or until dough has a slight sheen and a smooth, elastic quality.

The lavash is meant to be eaten immediately after cooking. They can also be kept in a plastic bag for 2 or 3 days and reheated briefly in the oven. Or they can be frozen, double-wrapped in plastic, for up to one month.