Pumpkin and Cheese Triangles | 南瓜芝士三角


For vegetarians and/or chili lovers!
素食者愛,外脆內軟!




Ingredients | 材料 :
  • Yield: 6 numbers | 6 件
(A)
125g  Bread flour | 高根麵粉
  10g  Sugar | 糖
    2g  Salt | 鹽
    3g  Yeast | 酵母 (依士)
  55g  Warm water | 暖水
  25g  Milk | 鮮奶 (室溫)

(B)
  10g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C) For bread top | 包面用 :

handful shredded cheese | 芝士碎
1 pc  Red chili, unseeded, chopped | 1只紅辣椒,除籽,切碎


(D) Stuffing | 餡料 :
2 slices Cheese, any kind hard cheese | 芝士2片
1/4 pcs Onion, chopped | 洋蔥,切碎
20g  Steamed pumpkin | 蒸熟南瓜

Steps | 做法 :
  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作

  • 洋蔥可以略炒至半熟。
  • 將發酵完成的麵糰分成2個等份,鬆弛10分鐘。
  • 擀開麵糰成長方形,反轉麵糰,把餡料放在麵糰上,對摺,封口,切成3個三角形,共6個。
  • 放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至1倍大。
  • 包面放芝士碎,放入已預熱至210°C的焗爐內,烘焗約12分鐘取出。

    1. Basic dough kneading and first fermentation, refer Making Basic Dough.
    2. May choose to pan fry chopped onion until half done.
    3. Divide the fermented dough into 2 portions, let rest for 10 minutes.
    4. Roll out the dough into rectangular shape. Reverse the rolled-out dough. Put stuffing on the dough, fold half and seal the edge. Cut into 3 triangles. Do the rest and make a total of 6.
    5. Place on baking tray with baking parchment, put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation in room temperature around 30°C for about 30 minutes until double its size.
    6. Sprinkle shredded cheese on bread top and bake in 210°C preheated oven for about 12 minutes. Remove from oven.

    Tips / 心得 :
    • 增加食味可以加些半硬芝士混合一起焗。
    • Can mix semi hard cheese to add flavor.

    Related posts | 相關食譜 :

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