意大利腊肠合子 - Sausage pepper calzone

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意大利腊肠合子 - Sausage pepper calzone


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材料:

意大利甜腊肠, sweet sausage
干辣椒抹, 小茴香,
甜洋葱, 红甜椒, 蒜, 切丝,
白磨菇,切片,
盐,胡椒调味
奶酪, yellow cheddar and aged cheddar cheese

Pizza dough made by bread machine:

面包机发面材料如下: (发好的面团分成四份)

1 cup water, warm
3 tablespoons olive oil
3 cups Bread Flour
2 teaspoons salt
2 teaspoons active dry yeast

Place all of the ingredients into the pan of your bread machine. Select course for Dough and press Start. 我的面包机是会三次rise.

做法:

馅:
1, 腊肠切片, 炒出油, 加干辣椒抹, 小茴香, 炒金黄,备用.
2, 为了省时间同时用了另个锅, 用橄榄油炒洋葱, 红甜椒, 蒜, 炒软,取出,
3, 加橄榄油, 炒白磨菇,炒金黄, 加入 1 & 2,拌匀, 加盐,胡椒调味.


用面皮包好馅和奶酪, 刷点橄榄油, 烤箱连石板一起预热450F, 烤10分钟, 再减低温度到400F再烤10分钟, 就好了.

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正反面都是很脆的:


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剩的馅第二天早上做了鸡蛋合子, omelet,

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中午又做了烙饼, panini

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祝大家周末吃好玩好!
阿椿 发表评论于
回复suezi-q的评论:
谢谢Sue细心回答,很受益。以后再来请教~~
suezi-q 发表评论于
回复阿椿的评论:
阿椿好,pizze stone 是个好DD, 它可以烤面包时吸收水分,面包会很脆, 有的面包烤完后,你敲它会有空空的声音,就是水只分没了,像烤法国面包就要这样,我用它来垫锅子也是让锅底收热,不只是有四周的热气而已,有点像是在炉子上小火在烧,帮助菜收汁,菜的水份也会减少.就是会减少时间的好办法.喜欢跟你交流经念.
还有,它跟铁板不同,它的毛空大,像砂锅的原理, 帮助水份散发,如果你烤要求湿润的点心就不要把它留在烤箱里,会使点心发干的.
阿椿 发表评论于
我几个月前一冲动也买了一个pizza stone,还一次没用过。看来还添得你那样的大木铲子.

我看你还用pizza stone垫锅(as a diffuser?), 以后有空介绍一下怎么用pizza stone吧~
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