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新奧爾良雞腿肉批薩

新奧爾良雞腿肉批薩的做法
7.8 综合评分 135 人做过这道菜收藏
美妈的厨房
美妈喜欢批萨也喜欢新奥尔良烤鸡，于是将他们合二为一。
這個批薩就是上篇說讓家人贊不絕口，公認是自制中最好吃的那個，其實好吃完全是有道理的，這次不僅批薩醬料自已熬制，就連面餅也沒用面包機幫忙，純手工15分鍾揉至面筋擴展，揉面的過程讓我超有信心，看來下次可以試著完全手工揉面做面包了。
我不太喜歡表面厚厚粘粘的芝士，只在底部加了一層馬蘇裏拉，表面的配菜清晰可見，也有誘人的拉絲哦。
新奧爾良雞腿肉批薩（9寸比萨盘一个）

用料 (面饼)

高筋面粉	130克
雞腿肉
水	75克
鹽	2克
酵母	2克
橄榄油	5克
糖	5克
COOK100披薩草	1小勺

新奧爾良雞腿肉批薩的做法

将面粉与糖，鹽，酵母拌匀后，后油法揉面一直揉至面筋扩展阶段
在面團中加少許批薩草，揉至均勻
揉好後將面團蓋保鮮膜放溫暖處發酵
面團發酵的時間准備所有配菜。(番茄和蒜是用于熬制批薩醬的)
雞腿肉去骨去皮切小丁，用COOK100新奥尔良烤肉料腌制1个小时
青椒切條，馬蘇裏拉芝士刨成絲
當面團發至原體積的2-2.5倍大小時即發酵完成
發酵好的面團取出排氣，滾圓醒發20分鍾後用手慢慢壓成圓形
比薩盤中刷一層橄榄油，將整好的面餅比薩盤裏再慢慢壓至整齊貼合，在面餅上用叉子叉一些小孔，再刷上一層橄榄油
在面餅上塗上自制批薩醬（做法見此處），邊緣不用塗
撒上一層馬蘇裏拉芝士
將腌好的雞丁擺在馬蘇裏拉芝士上
再將青椒條搭在雞丁中間
再撒上少許玉米粒撒一點點芝士
放入預熱好202度的烤箱，中層，烤25分鍾後左右即可，出爐再刷一點橄榄油

小貼士

1、烘烤的溫度和時間根據自家烤箱調整。
2、面粉吸水性不同根據實際情況調整水的用量。
3、我喜歡批薩草的香氣所以面團中我加了一小勺，不喜歡的可以省略。
4、我用的是自已熬制的批薩醬，如果沒有也可以用超市售的批薩醬或蕃茄沙司替代。
5、因为鸡丁并未提前烤制，所以要切的稍小一些，如果喜欢大块的口感，腌好的雞腿肉要先预烤。
6、如果喜欢有长长的拉丝效果,可以再在表层多撒一些马苏里拉芝士. 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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