台式潤餅皮  

我們家對面的劉阿姨,很會做菜,尤其是大家不會做的菜,像是台式的潤餅皮,這門技術可不是說做就可以做的,劉阿姨去學了,還練了3年,才有今天這大師的架式,我要多學學了!!

 

我們家爸媽,聽到中午會有新鮮的潤餅皮,馬上開開心心的炒了好多包春捲的料,炒紅蘿蔔,韮菜豆芽蝦仁,蛋皮,黑輪醬肉絲,炒高麗菜絲,還有現磨糖粉花生粉,今天吃的真棒耶~

 

份量: 2

 

材料

高筋麵粉          1000

                            2 小匙

                     920 cc

 

作法

1. 將高筋麵粉和鹽量入一大盆中,一手和麵一手加水,加到能夠形成一個濕軟黏手的麵團,再揉到均勻,不蓋休息30分鐘。

2. 30分鐘後,麵團應該是柔軟濕黏均勻,若抓一團拿到手上,會再滴回盆中,就可以擦潤餅皮了。

3. 加熱一個平鐵板,或是一個平底鍋,拿一張廚房用紙輕擦一點豬油或是沙拉油到鍋中,用手指頭輕點,試一下鍋夠不夠熱,會燙手指頭就是夠熱了。

4. 用手從盆中抓起一大團麵團,在手裡甩成圓型後,抹到鍋中成一張圓型的餅皮,再把麵團拉回手中,若餅皮邊緣翹起,就可以用小刀稍刮一下,整張翻面再烙幾秒鐘,就可以放到一個保溫盒中,重覆以上動作把麵團做完。

 

Bella五星級廚房相關食譜

 DSC05513.Copy.jpg  芝麻皮塔餅

Springroll Wrapper

 

Ingredients

Bread flour           1000 g

Salt                              2 teaspoon

Water           around 3 ¾ cups

 

Directions:

1. Place the bread flour and salt into a big mixing bowl, add half the water and knead until the dough is wet, add the remaining water to form a very soft and sticky dough, do not cover and let rest 30 minutes in room temperature.

2. After 30 minutes, the dough should be less sticky but smooth in texture.  Grab a handful and it tends to drip back into the bowl, then it’s ready for cooking.

3. Heat up a flat Cast Iron board or a flat frying pan.  Dip a sheet of kitchen towel into some cooking grease and very lightly oil the cooking surface.  The cooking surface is ready when a finger feels hot while gracing the surface. 

4. Grab a handful of dough from the mixing bowl, press the dough onto the cooking surface and draw a round to make a round tortilla, then quickly pull the rest of the dough back into hands.  When the edge flips up, using a small pairing knife and fingers to flip the tortilla over, cook an additional few seconds, put into a tortilla warmer to keep warm. 

 

Serving: 2 dozen

 台式潤餅皮

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