葱蒜手撕面包

面团
通用面粉2-2¼杯,另备适量
干酵母粉7克
粗粒盐1小匙
干薰衣草3大匙,分2份,另备适量装饰用(可选)
蒜头粉1小匙
清水180克
无盐牛油1大匙
青葱4克,切薄片

水浴
清水1893毫升
小苏打60克

装饰料
大型蛋黄1个
清水1大匙
粗粒盐1小匙

做法
1 用装好面团搅拌桨的立式搅拌机把2杯面粉、酵母、粗粒盐和蒜头粉混合均匀。
2 用中火在小锅中加热清水和牛油至43°C-49°C,慢慢把混合物倒进搅拌机,和里面的面粉混合物不断翻拌,用硅胶刮刀辅助搅拌至粗糙的面团成型,加入青葱。
3 把搅拌机调至速度2,把面团继续搅动约5-7分钟成软而粘稠的质地,可适时用硅胶刮刀把碗壁和挂钩上的面团刮下来。如果面团太粘,保持速度2搅拌,分次加入剩余的1/4杯面粉,每次加1大匙左右,直到面团不再粘手。
4 把面团放在撒上少许面粉的案板上,揉搓成表面光滑的圆形,在干净的碗中上油,把面团放进碗里翻动,均匀粘上上油,用保鲜膜盖住,放在温暖的地方发酵至双倍大小,约40分钟。
5 预热烤箱至190°C,在9寸的铸铁锅内上油。把面团放在撒了少许面粉的案板上,分成16等份,搓成球状,盖上保鲜膜继续发酵至轻轻按压时会留下凹痕的状态,约25分钟。
6 把清水和小苏打倒进中型锅,一起煮滚,然后轻轻把其中2个发酵好的面团加入滚水中煮30秒,翻面继续煮30秒,捞出沥干多余的水后再放进准备好的铸铁锅,紧紧排在一起,重复该步骤至所有面团都煮好放进锅中。
7 用叉子把蛋黄和清水搅拌均匀,刷在面团顶部,用厨房剪刀在每个面团表面剪一个小的“X”形,撒上粗粒盐。放进烤箱烤16-20分钟至面包呈金黄色。搭配喜欢的果酱趁热享用即可。

Garlic Spring Onion Pretzel Pull Apart Bread

Dough
2-2¼ cups all-purpose flour, divided, plus more for rolling
7g instant yeast
1 tsp kosher salt
3 tbsp dried, culinary lavender, divided, plus more for garnish, optional
1 tsp garlic powder
180g water
1 tbsp unsalted butter
4g spring onions, thinly sliced

Water Bath
1893ml water
60g baking soda

Topping
1 large egg yolk
1 tbsp water
1 tsp kosher salt

Method
1 In the bowl of a stand mixer fitted with the dough hook, combine 2 cups flour, yeast, kosher salt and garlic powder.
2 In a small saucepan, heat water and butter over medium heat until an instant-read thermometer registers between 43°C-49°C. Slowly add warm water mixture to flour mixture in the stand mixer bowl and combine with a spatula until shaggy dough forms. Sprinkle in spring onions.
3 To knead dough, turn machine to speed 2 and knead until a soft, sticky dough forms, about 5–7mins, scrape the bowl and hook if needed. If dough is too sticky, add up to remaining ¼ cup flour, 1 tbsp at a time while continuing to knead on speed 2.
4 Turn dough out onto a lightly floured surface, and shape into a smooth, round ball. Clean the bowl and rub lightly with oil. Return dough to the bowl, turning to grease the top, and cover with plastic wrap. Let dough rise in a warm place until it doubles in size, about 40mins.
5 Preheat oven to 190°C. Lightly oil a 9-inch cast-iron skillet. Turn dough out onto a lightly floured surface. Divide dough into 16 equal portions, and roll into balls. Cover and let rise until an indentation remains after lightly pressing the top of dough, about 25mins.
6 Prepare water bath by bring water and baking soda to a boil in a medium saucepan. Carefully place 2 balls of dough into boiling water mixture. Cook for 30 seconds, flip, and cook for 30 seconds more. Remove from water, allowing excess water to drip off before placing side by side in the prepared skillet. Continue until all dough balls have been boiled and placed in skillet.
7 Make egg wash by whisking together egg yolk and water with a fork. Brush the tops of dough with egg wash. Using a pair of kitchen shears, snip a small “X” on the top of each pretzel and sprinkle with salt. Bake 16–20mins, or until bread is golden brown. Serve warm with complementing spreads of your choice.

食谱提供
KitchenAid

你喜欢蒜头吗?这种有着强烈气味的根类植物被广泛运用于各国烹饪料理中,中餐西餐都少不了它,甚至美国还把4月19日定“National Garlic Day”,足见得它的受欢迎程度。
虽然也有人不喜欢蒜头,但不可否认的是蒜头对身体很好,不仅含有抗氧化成分,甚至还能增强免疫力,热炒料理之后也不会有辛辣的味道,还是很推荐你多吃一些。
本期分享西餐食谱,用蒜头来增加风味,是料理的画龙点睛之笔!

TEXT 若昕 PHOTOS KitchenAid