The art of french pastry phần 699
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (57.04 KB, 5 trang )
2teaspoons
Groundnutmeg|
Pinch|Pinch
Seasalt|Totaste|
Totaste
Blackpepper|To
taste|Totaste
Yellowonions|300
to360grams|2
medium
Thick-cutbacon|8
strips|8strips
All-purposeflour,
forflouringthe
baker’speelif
using|As
needed|As
needed
Canolaoil,for
oilingthepizza
panifusing|As
needed|As
needed
Semolinaor
cornmeal,for
dustingthepan|
Asneeded|As
needed
METHOD
1 Takethetemperature
oftheflourandtheroom
(converttoCelsius)and
addthemtogether.Then
adjustyourwater
temperature(Celsius)so
thatthesumofthethree
ingredientsis65°C.For
instance,ifyourroom
temperatureis70°F,
converttoCelsiusand
youwillget21°C;ifyour
flouris72°F,convertto
Celsiusandyouwillget
22°C;21°C+22°C=
43°C.Subtract43°Cfrom
65°C.Thedifferenceis
22°C,thetemperature
youwillneedforyour
water.Onceyouhave
heatedorcooledyour
watertothecorrect
temperature,combine
withtheyeastinthebowl
ofastandmixerandstir
todissolve.Addtheflour,
seasalt,andcanolaoil
andmixtogetherjustto
combinewiththepaddle.
Turnoffthemachine,
scrapeallthedoughfrom
thepaddle,andswitchto
thedoughhook.Mixon
medium-lowspeedfor5
