Basil And Pine Nuts Loaf / 汤种罗勒松仁包

Recipe Category:

Ingredients / 材料:

Dough:

Filling:

面团:

内馅:

Method / 做法:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix until a dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume.
While dough is rising, mix the filling ingredients, except cheese, stir to mix well. Set aside.
Punch the dough down to release gases produced in the fermenting process. Turn dough out onto a lightly floured surface, roll into an 25 cm x 40 cm rectangle.
Brush the dough with olive oil, sprinkle with 40 g pizza cheese, then cover with pine nuts mixture. Starting at long side, tightly roll up, pinching seam to seal. With a serrated knife, cut into 6 pieces. Place cut side down, in a lightly greased loaf pan. Sprinkle the rest of cheese, cover and let stand for 10-15 minutes.
Bake in preheated oven for 28 minutes at 175C/345F, or until golden brown. Let cool in pan for 5 minutes, then invert onto serving platter.

把面团配料中的（a）和（b）混合在搅拌盆中，低速搅拌一分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
将面团从搅拌盆中取出，取一个塑料袋，倒入少许油（这样可以防止面团黏在袋子上）。用手将塑料袋中的油搓匀，将面团收口朝下，把袋子中的空气排出，进行发酵1小时直到面团膨胀为双倍大。
面团发酵时，你可以准备内馅。除了乳酪，把所有内馅材料混合，备用。
将基本发酵后的面团收口朝下，排除气体，拍平成长方形25cmx40cm左右的长方形。
均匀的在上面涂层橄榄油，留出少许位置不要抹油，要不然面团无法粘合。在抹了橄榄油的面团上铺上40克乳酪碎丝，然后洒上备好的松仁内馅。将面团由上往下卷紧，捏合。将面团等分6份，放入实现抹了油的烤模，再撒上剩下的乳酪丝。静置松弛10-15分钟。
入预热烤箱175C/345F烤28分钟。在烤模里头凉5分钟，然后取出。

"Basil And Pine Nuts Loaf / 汤种罗勒松仁包" is part of these categories:

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