蘑菇韭蔥酥皮麵包

English Version Click Here

份量:8件

準備時間:15分鐘

烹調時間:20分鐘

食材

  • 375克急凍酥皮
  • 90克韭蔥
  • 90克洋菇
  • 90克薯仔絲(土豆絲)
  • 3枝新鮮百里香
  • 80毫升有機走地雞上湯或者蔬菜湯
  • 120毫升煮食忌廉
  • 1/2 茶匙岩鹽
  • 2湯匙中筋麵粉
  • 1湯匙帕瑪臣芝士
  • 1隻蛋黃

烹飪步驟

Showing a washed leek

將焗爐預熱攝氐200度及在一個淺烤盤裏放一張烘焙紙。韭蔥買回來看上去好像很乾凈,其實葉子間藏着很多泥,要把葉子拉開在水㗋下沖洗一下,白色那頭向上,讓泥順着葉子流走。如果買不到韭蔥,可以用洋蔥代替。

Chopping a leek

把韭蔥直向切兩半,再橫向切約3至4毫米寬。

Slicing a few button mushrooms

用乾布把洋菇擦乾净,然後切3至4毫米寬的片。

Chopped leeks sliced mushrooms and a potato on a table and showing a grater

美國焗薯洗凈削皮。

grating a potato on a brown chopping board with other ingredients on the side

然後刨粗絲,備用。

frying some chopped leek in a pan with melted butter

燒熱平底鍋,放大約25克無鹽牛油,然後加韭蔥。

Picking fresh thyme leaves and put them into a pan with sliced mushrooms and chopped leek

再加洋菇片和百里香,百里香只用葉子。

mixing grated potato, sliced mushrooms and chopped leek in a pan

跟着加薯仔絲,然後拌炒一下。

Pouring some cooking cream into a pan with sliced mushrooms, grated potato and chopped leek

倒雞湯/菜湯,加一點黑胡椒粉,再加忌廉。

Sprinkling plain four in a pan with mixed vegetables inside

撒麵粉,攪勻。

The stuffing of mushrooms and leek pastry is ready

餡料煮稠就可以熄火,乘起放涼。

flattening puff pastry with a rolling pin

根據包裝指示將急凍酥皮解凍,然後用檊麵杖檊成3毫米厚。你也可以買一片片的酥皮,片裝酥皮從冰箱取出5分鐘後就可以用,可以省不少時間。

dividing a piece of flattened puff pastry into smaller pieces with a plastic knife

把檊好的酥皮平均分為八塊。

putting stuffing on all small rectangular puff pastry

在每塊酥皮的一邊放上饀料。

Folding the puff pastry with two hands after putting stuffing

然後將酥皮對摺,用手輕輕地捻起來。

Using a fork to seal the pastries by pressing the edge

再用餐义壓好封口。

Brush egg yolk over pastries in a baking tray

把酥皮麵包放在烤盤上塗上蛋黃。

Put some grated Parmesan cheese on eight pastries in a baking tray

在每一個酥皮麵包上放一些帕瑪臣芝士。

baking eight pastries in an oven

放進預熱了的焗爐焗20分鐘或者直至金黃色。

eight golden brown pastries garnished with fresh thyme in a baking tray on a rack

在假期和孩子一起試做吧﹗

請看蘑菇韭蔥酥皮麵包做法的錄影片段

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