吉布拉塔腸

配方來自於王森烘焙。

用料  

吉布拉塔腸的做法  

1. 製作麵糰，能拉出薄膜。
   Make the dough.  

2. 分出8個麵糰並揉圓，每個約重125g。 揉圓的麵糰包好進行第一次發酵， 24度室溫下40min，再放入冷藏（5度）二十分鐘取出，回溫十五分鐘後開始整形。
   Divide the dough in eight pieces weighing 125g each , wrapped in plastic bag. First fermentation under 24 degrees Celsius for 40min, then fridge the dough (approx. 5 degrees Celsius) for 20min, before taking out to warm up 15min and shape.

3. 將麵糰擀成牛舌狀（20cm長* 10cm寬） ， 翻面將芝士片和火腿腸放在麵糰上端，捲起到中間，另一端再卷一根火腿腸，翻面在表面刷水，在盆中倒入芝士粉， 放入麵糰表面沾滿芝士粉。 Roll the dough to a tongue - shape（20*10), flip the dough and place 1/2 slice of cheese & 1/2 piece of sausage on the upper end, turn the other end and place on the dough the same portion of cheese and sausage, then roll up from both end, flip again and on surface brush a layer of water, before dipping the dough to cover it with cheese powder .  
   

4. 整形後進行第二次發酵- 醒發箱溫度30溼度80度， 50分鐘發酵至兩倍大。發酵完畢取出碼放在烤盤上，米字形或菠蘿包狀割包，在割包縫隙處擠上沙拉醬，放入已經預熱好的烤箱進行烘烤，上下火200/180度，烤8+2分鐘。烤完後放烤架晾涼，對角線切開，抹上大蒜醬，完成。 The 2nd fermentation will last 50min inside the Fermenting  Box, setting the temperature 30 degrees Celsius and humidity as 80 degree, to a size twice as big.  Then cutting the surface in X shape and squeezing the salad sauce onto the cutting gap, before putting in the preheated oven to bake 8+2mins under 200/180 degrees Celsius.  Take out the breads and cool down completely，then by diagonal line cutting the breads in half,  spreading the garlic sauce onto the cutting slice.  The end.
   

5. 補充步驟- 大蒜醬的做法- 將荷蘭芹和大蒜打成泥，加入鹽，和室溫軟化的黃油攪打融合成大蒜醬。 Supplement- The garlic sauce- Blend the garlic and parsley in the food processor to liquidize the mixture, then beat with the softened butter to mix well.  

小貼士

*  在製作麵糰時，水量可預留10% ，根據麵粉吸水情況再加水。
* 入烤箱時噴2s蒸汽或入爐前用噴水壺手動噴。