普粉佛卡夏

2024-05-06 21:05:17 90

普粉佛卡夏
佛卡夏是经典的意式扁面包,用高粉做了一次,我比较爱钻研,所有的面包用高粉做过之后,都会用普粉再做一次,用普粉水量会有所变化,在此分享出来共大家参考,普粉用的是蒸馒头最常用的面粉,这种面粉比起高粉来,价格要低很多。

Details of ingredients

  • 高粉80g
  • 中粉220g
  • 190g
  • 橄榄油15g
  • 3g
  • 耐低糖干酵母4g
  • 细砂糖10g
  • 刷面用橄榄油10g

Technique

  • 难度简单
  • 工艺
  • 口味其他
  • 时间三小时

Steps to make 普粉佛卡夏

  • 1.除刷面用的材料之外,所有材料全部放入面包机桶中;
  • 2.面团打至能拉出较厚的薄膜即可;
  • 3.面团收圆继续放回面包机桶中,在室温下进行一发;
  • 4.发酵至面团发酵至2倍大;
  • 5.橄榄油中放入适量的意式混合香料,黑橄榄切片;
  • 6.烤盘中倒入少许的橄榄油,不是为防粘,是为了烤出的面包底部更脆,烤盘是不沾的;
  • 7.发酵好的面团直接倒在烤盘上
  • 8.用手从中间往四周推,推至面团与烤盘一样大,若推不动,中间可醒发十分钟;放置温暖的地方进行二发40分钟;
  • 9.40分钟后,用手沾橄榄油在面团的表面戳上洞;盖上湿布继续发酵30分钟;
  • 10.在发酵后的面团表面刷上香料橄榄油;
  • 11.在洞中插上黑橄榄;
  • 12.放入预热200度的烤箱中,中层,20分钟;
  • 13.烤好的面团取出,趁热在表面刷一层橄榄油;吃时切块即可。
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