Скачать с ютуб 💯佛卡夏麵包，不用揉麵，每個人都能做到❗️【阿栗食譜149】 в хорошем качестве

💯佛卡夏麵包，不用揉麵，每個人都能做到❗️【阿栗食譜149】

#佛卡夏#Focaccia#大蒜佛卡夏#GarlicFocaccia 食谱/recipe（Scroll below for English recipes ↓↓↓） 食譜： 烤盤28×28釐米 高筋麵粉400克（或中筋麵粉） 水320克 (室溫水） 糖10克 酵母4克 鹽6克 橄欖油15克 大蒜60克 鹽1克 黑胡椒粉1克 橄欖油20克 烘烤 烤箱提前預熱15分鐘 230°C（或446°F） 烘烤20～25 分鐘 🔺過程： 1⃣️麵團： *麵粉、糖、酵母，混合均勻。邊攪拌邊分次逐漸加入水（留出20克水），最後放鹽和留下的最後20克水。拌勻麵團3～5分鐘。麵團拌勻後室溫靜置20分鐘。 *第1次拉伸麵團四邊。每個邊拉伸1下，全部拉伸4下。麵團室溫鬆弛20分鐘。 *第2次拉伸麵團四邊。每個邊拉伸1下，全部4下。室溫鬆弛20分鐘。 *第3次拉伸麵團四邊。每個邊拉伸一下，全部4下。麵團頂部抹油防沾，密封後開始發酵。 2⃣️溫度30°C，第一次發酵60分鐘。 3⃣️炒大蒜 4⃣️烤盤抹油防沾，倒出麵團。折疊成方形。把底部光滑面朝上，鬆弛20分鐘。 5⃣️在烤盤裡整理成烤盤形狀後，發酵60～70分鐘。 6⃣️最後整形戳洞，放蒜片。烤箱預熱15分鐘後，開始烘烤。 ⬇️⬇️ Recipe ： Tray size:28×28cm Bread flour 400g （or all-purpose flour) Water 320g (room temperature) Sugar 10g Instant yeast 4g Salt 6g Olive oil 15g Sliced garlic 60g Salt 1g Black pepper powder 1g Olive oil 20g 230°C (or446°F） 20～25 minutes 🔺 Process: 1⃣️ Dough: * Flour, sugar, yeast, mix well. Gradually add water in portions while stirring (reserve 20 grams of water), and finally salt and the remaining 20 grams of water. Mix the dough for 3-5 minutes. Let the dough rest at room temperature for 20 minutes. * Stretch the four sides of the dough for the first time. Stretch 1 for each side, 4 for all. Let the dough rest at room temperature for 20 minutes. * Stretch the four sides of the dough for the 2nd time. 1 stroke on each side, 4 strokes in all. Relax at room temperature for 20 minutes. * Stretch the four sides of the dough a 3rd time. Stretch each side once, all 4 times. Oil the top of the dough to prevent sticking, and start to ferment after sealing. 2⃣️At a temperature of 30°C, let the dough rise for the first time for 60 minutes. 3⃣️stir garlic 4⃣️Grease the baking tray to prevent sticking, pour out the dough. Fold into a square. Turn the bottom smooth side up and let rest for 20 minutes. 5⃣️After arranging into a baking pan shape in the baking pan, let the dough rise for 60-70 minutes. 6⃣️Finally, poke holes and put garlic slices. After the oven has preheated for 15 minutes, start baking.