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详细内容

菠蘿批薩

菠蘿批薩的做法
27 人做过这道菜收藏
tony小屋的厨房
tony小屋今天用台湾菠蘿给大家推荐一款披薩披薩，加上别的果干，绝对是好吃到爆啊。以下是9寸披薩的量。

用料

高筋面粉	150克
菠蘿	適量
披薩草	2克（意大利綜合香草）
橄榄油	10克
白糖	5克
鹽	1克
水	75克
酵母粉	2克
番茄醬	適量
馬蘇裏拉奶酪	適量
蔓越莓	適量
野藍莓幹	適量

菠蘿批薩的做法

所有原料放入面包機攪拌20分鍾即可
讓面團發酵到兩倍大後揉面排氣，再醒面15分鍾
把面團擀成圓形，周圍一圈稍微厚點
放入9存的披薩烤盘里再整理一下面皮
提前要把台湾菠蘿切片
去掉中心比較硬的部分（自己吃掉）
放一小勺白糖腌制15分鍾
去掉裏面多余的水分（腌制出的水自己喝掉）
蔓越莓干和野藍莓幹用一点朗姆酒浸泡半个小时备用
在面皮上用叉子紮出細細的洞洞，除了周圍一圈其他都要紮得密密麻麻
在面皮表面刷上一层番茄醬
铺上一层馬蘇裏拉奶酪
放菠蘿块，洒上適量的蔓越莓和野生蓝莓果干
再在上面撒上一层馬蘇裏拉奶酪
預熱烤箱220度，中層烤15分鍾--20分鍾即可

小貼士

1.很多人說自己在擀面皮的時候怎麽那麽費勁，面皮會縮回來，記住面團發好排氣後一定要再蓋上保鮮膜放置15分鍾，這叫醒面，醒好的面就容易擀開了；
2.做皮薩最幾回面皮做得太厚，最好不要放黃油那樣做出來的面皮太軟，放橄榄油，面團水量不可太多當作普通揉面的水量即可，這樣面皮烤好後稍微帶點脆感味道更好，而且面皮上一定要紮細洞那是因爲這樣可以不讓面皮在烘烤的時候膨脹起來；
3.做披薩放馅料是有讲究的，不管你放什么切记不要放太多的新鲜蔬菜和水果，因为水果蔬菜一烤出水量太大，大大影响披薩的口感，如果你要放，水果最好要像我这样实现处理一下，而且还不能放太多，因为我们用的是普通烤箱，不可能把那么多水给烤干了；免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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