Homemade Tomato Pretz

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Ingredients ( Makes 25@18 cm )

  • 35 g Cake Flour
  • 30 g Rice Flour
  • 15 g Cornstarch
  • 25 g Olive Oil
  • 1/4 tsp Baking Soda
  • 1 tsp Lemon Juice
  • 40 g Peeled Semi Dried Cherry Tomatoes   40 g
  • 1 tsp Minced Oregano
  • 1/4 tsp Sea Salt
  • 1 tsp Caster Sugar
  • Ground Black Pepper

做法:

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1. 車厘茄切半,放入 100 C 的焗爐烤 2 小時,至水份被抽乾。抽乾水份的番茄乾像糖果一樣甜,可多做一點,用不完的可用來製作番茄醬,或放入香草、 適量海鹽、橄欖油浸過蕃茄乾,做成油浸番茄乾,浸 5 ~ 7 天即可使用。可以用來拌沙律,夾麵包,或煮意大利麵時加點進去,用途非常多

Tomato_Pretzel_step_01Tomato_Pretzel_step_02

2. 牛至切碎,番茄乾去皮,加入牛至,海鹽,白砂糖及黑胡椒粉,搗碎成茄醬

Tomato_Pretzel_step_03

3. 低筋麵粉、粘米粉、粟粉、蘇打粉過篩,加入車厘茄醬、檸檬汁及橄欖油 ( 肥丁用浸過番茄乾的橄欖油 ),搓成不黏手的幼滑麵糰,但切記別搓太多,粉類全部混合混均即可,否則麵糰起筋便不脆。預熱焗爐170°C

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4. 將麵糰用手按扁,用麵掍捍至 0.5 mm 厚的橢圓形。用刀切成長方形,再切約 0.4mm 寬的麵條,握著兩端輕輕移至舖有不沾布的焗盤上。麵糰也可以直接放在烤盤上切,這樣不用轉移,但要小心別將不沾布或烘培紙割破。剩下來的邊緣部份麵糰搓成長條形,再用麵棍擀開,切幼條

5. 送入焗爐以 160°C 烤 10-15 分鐘,若烤爐溫度不均,中途可取出轉換位置,烤好後放在涼架待涼,存放於封密的容器,可保持脆度 3 ~ 4 天。餅乾條很幼,將瓶身平放才加入可免避折斷

小叮嚀:

★★★ 不同的焗爐因環境和大小有異,溫度和時間要自行調節

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★★ 選擇比較硬的成熟車厘茄,新鮮,味道較佳

★ 食譜中使用蘇打粉和檸檬汁作為膨脹劑,由於蘇打粉接觸酸性會立即產生化學反應,所以麵糰搓好後要立即完成後續的步驟,不能放置,否則會影響麵糰的鬆脆度

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11 thoughts on “Homemade Tomato Pretz

  • Saturday April 11th, 2015 at 11:14 AM
    Permalink

    牛至可以用羅勒代替吗?

    Reply
  • Pingback: 自製千島沙拉醬 ~ 全素無蛋奶 » 肥丁手工坊 Beanpanda Cooking Diary

  • Saturday June 14th, 2014 at 01:09 AM
    Permalink

    您好,我烤了三个小时还是有一些汤汁,就这样倒入橄榄油了,不知道可以吗?这个在室温保存就可以了吗?谢谢!

    Reply
  • Thursday April 17th, 2014 at 09:17 AM
    Permalink

    That is another kitchen in dinning room…..hehehe….. Good suggestion!!

    Reply
  • Wednesday April 16th, 2014 at 05:19 PM
    Permalink

    From your blog, I really learn much knowledge. You are super. You can answer all things in details. Unfortunately, my kitchen is very small, otherwise, I really want to buy a oven to do all the bread… pizza….etc.

    Reply
  • Friday September 6th, 2013 at 07:19 AM
    Permalink

    為了保存、風味或色澤
    台灣廠商使用添加物的情形非常普遍
    人工香精種類多
    其中又以丙二醇對人體危害較大
    長期又大量地吃,恐造成腎衰竭、代謝性酸中毒
    麵包遠離鼻子,依然可以聞到濃厚香氣,多半就是加入香精了!~

    Reply
    • Friday September 6th, 2013 at 07:16 PM
      Permalink

      小咪
      不只是台灣
      食物添加香精色素在商業巿場是主流
      除了家庭手作,恐怕難覓安心的食物了

      Reply

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