烘焙
由 CookWhatHK0 次收藏
即發乾酵母薄餅麵糰將麵粉、暖水、酵母同鹽搓成滑身麵糰，發酵至兩倍大即可擀開加料。
從總水量中舀出一杯，將酵母溶入其中。
From the total amount of water, set aside one cup and dissolve the yeast in it.
將已溶入酵母嘅一杯水加入麵粉，開始攪拌；搓麵時逐少加入剩餘嘅水。
Add the cup of water with the dissolved yeast to the flour and begin mixing. Gradually add the remaining water as you continue to knead.
最後，按口味加鹽（我用咗1湯匙，約16克）。當麵糰變得滑身、實淨，並易於離開工作台面時就代表完成（如書中所說：「當麵糰彈起時」）。如果用廚師機，當碗壁乾淨時即可停止。
Add salt to your desired taste (I personally used 1 tablespoon, which is about 16 grams). The dough is ready when it feels smooth and firm, and easily pulls away from your work surface (as the book describes it: "When the dough snaps"). If you're using a stand mixer, stop mixing once the sides of the bowl are clean.
將麵糰放入大碗（至少係麵糰兩倍大），蓋好，讓佢發酵1.5至2小時，直至膨脹至兩倍大。發酵完成後，麵糰即可擀開加料。
Transfer the dough to a large bowl (ensure it's at least twice the size of the dough), cover it, and let it rise for 1 1/2 to 2 hours, or until it has doubled in size. Once it has risen, the dough is made for rolling out and adding your desired toppings.
