瑪格麗特優格披薩

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發表者:安莉
來源:布布優格社團討論連結

瑪格麗特優格披薩

將自製優格取代水份揉進麵糰裡,再將自製優格炒進餡料裡,原本酸味明顯的羅勒蕃茄醬瞬間多了一種溫順的奶香,很搭完全無違和感~猴猴美呀~😋😋

高粉250,速酵3/4t,糖10g.鹽3g.優格140.牛奶10.植物油1T
成糰後只需光滑面不用薄膜沒關係,基發40分後,即可擀成需要的大小(喜歡口感軟的後發15分鐘再烤,愛有咬勁的就不需後發)舖上餡料入烤
200/220,烤15分,請依自家烤箱自行斟酌時間及溫度

(牛奶10g可加可不加,主要是各高粉吸水性多寡,可以自行判斷,成形不黏手的麵團即可)

餡料製作順便給你參考~
少許油爆香洋蔥至微軟焦黃,加入蕈菇,肉末拌炒至肉末半熟,加入自製羅勒蕃茄醬(可用市售義大利麵醬取代),黑胡椒粒(可省略),加入一湯匙優格,拌炒至湯汁收乾即可

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入門必讀,11,布布優格,4,自製優格,31,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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布布優格: 瑪格麗特優格披薩
瑪格麗特優格披薩
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