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[Eng Sub]无花果培根披萨 Fig & Pancetta Pizza Recipe

Uploader: 曼食慢语 Amanda Tastes
Published: 01 May 2014

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[Eng Sub]无花果培根披萨 Fig & Pancetta Pizza Recipe a video uploaded by 曼食慢语 Amanda Tastes, With duration 6 Minutes 4 Seconds, You can also download [Eng Sub]无花果培根披萨 Fig & Pancetta Pizza Recipe in low to high quality video file format and published from Thursday May 01, 2014 that is almost 4 Years, 7 Months and 9 Days from now. this videos was viewed for 19,836 (Nineteen Thousand, Eight Hundred And Thirty-six) times and 217 (Two Hundred And Seventeen) viewer send and mark this video a big like and thumbs up. 8 (Eight) count of reviews were created and published with the thread.

新鲜无花果可以直接吃,也可以做成甜品,更加可以入菜。将新鲜无花果烤熟后,原本的清新会得到提升,变成更浓厚的味道。而原本没有多少水分果肉中,却会渗出蜜汁来,无花果的甜味也会得以提升。这种甜味是非常适合入菜的,甜得柔和又有厚度,与培根这种比较咸的食材搭配,能互惠互利相得益彰 馅料:小型番茄2个,洋葱1/4个,干罗勒碎一小撮,蒜头一瓣,pancetta培根5片,新鲜无花果5个,马苏里拉芝士200g,芝麻菜一把,盐适量,现磨黑胡椒适量,橄榄油2大勺 饼底:高筋面粉250g,盐半小勺,糖一小搓,橄榄油1.5大勺,干酵母1/8小勺(约0.5g),温水150ml 给出的用量可做直径28cm的披萨 做法: 1. 先将饼底的面团和好(见土豆芦笋披萨一文),等待发酵时准备番茄酱。将洋葱切细丁 2. 将番茄开水烫过去皮,切成小丁,蒜头压成蒜蓉 3. 锅里放橄榄油,烧热后下洋葱丁炒至微微发黄 4. 下蒜蓉和番茄丁,撒入适量盐,下干罗勒碎 5. 至番茄炒软后盖上锅盖,转小火煮约15分钟,至番茄完全炒软变成番茄酱 6. 加入适量现磨黑胡椒,凉至室温待用 7. 将发酵好的面团擀成圆片,用手稍微拉扯一下,放入平底锅内整形出披萨边 8. 将烤箱预热220度,开始准备披萨。在饼底上均匀地抹上炒好的番茄酱 9. 将马苏里拉芝士手撕成小片,均匀地铺一层,留下约1/3待用 10. 将pancetta培根剪成小片,再均匀地铺一层 11. 将无花果每个切成4瓣,切面朝上铺在饼底上,留下一部分最后装饰 12. 最后将剩下的莫苏里拉芝士点缀在无花果之间 13. 排列好的披萨用平底锅送入预热好的220度烤箱 14. 烤约20分钟,中间转动一下平底锅让其均匀受热。见饼边金黄,芝士全部融化即可出锅 15. 出锅后撒上适量现磨黑胡椒,再堆上一把芝麻菜即可,可以装饰上新鲜的无花果 Tips: 1. 炒番茄酱时要小火耐心地慢慢炒,可以稍微加一点水防止糊锅,但不要把酱炒得太稀了 2. 番茄酱中加入适量的盐,因为后面的培根和芝士都有咸味,所以酱不要太咸 3. Pancetta 最好先炒出油,再铺在披萨上 4. 若是选用普通培根,要选比较薄的,也可以换成意式火腿prosciutto

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