[{"@context":"https://schema.org","@type":"Article","headline":"免揉麵團輕鬆不費力手工pizza","image":["https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958732.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958585.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958879.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958976.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364959739.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364959141.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364960158.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364959854.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364960309.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364960009.png"],"datePublished":"2023-08-30 11:09:31+08:00","url":"/community/detailpost/b33b09e1-865f-4669-9243-5ee423a747d1/食譜/K廚賞味-KamieKKitchen/760289","author":{"@type":"Person","name":"K廚賞味 KamieKKitchen","url":"https://www.ulifestyle.com.hk/community/user_profile/760289/K廚賞味-KamieKKitchen"},"text":"[沙甸魚海鮮pizza］\n\n突然想食pizza癮又發作，用了低溫發酵，免搓揉，簡單又方便，一切交給時間便可以。\n\n第一次用00粉做了厚底pizza，很不錯。相片中的罐頭沙甸魚，我平時用來夾麵包吃，今次用嚟做pizza，還有少許海鮮，配上泰式辣醬，味道好夾，好好味😋。\n\n有興趣你哋都試吓，希望和我一樣一試愛上。\n\n記得 follow👇🙏🙏\nMy FB Page [K廚賞味 Kamie K Kitchen]\nhttps://www.facebook.com/kamiekkitchen/\n\nMy IG [Kamie K Kitchen K廚賞味]\nhttp://www.Instagram.co/kamie_k_kitchen\n\n食譜分享🙏🙏\n麵團材料：\n00粉 200g\n鹽 4g\n酵母 2g\n暖水140g\n\n配料：\n罐頭泰式蒜香沙甸魚 1條\n急凍海鮮什錦 25g\n洋蔥15條(切條）\n青椒 15條(切條）\n車厘茄6粒（切半）\n芝士適量\n泰式辣醬 20g\n\n做法：\n1.麵團材料攪拌成團，室溫發酵半小時。\n2.半小時後，手沾一些水，由底拉上來，用摺疊方式，把麵團摺疊成圓形，再室溫發酵半小時。\n3.密封盒灑上少許麵粉，把室溫發酵1小時麵團放入盒內，蓋上蓋。放入雪櫃普通格，低溫冷藏發酵1晚。✨我在雪櫃低溫發酵了18小時✨\n4.翌日從雪櫃取出麵團回溫，回溫時不要打開盒蓋。\n5.高溫石板入爐預熱，我開到家中焗爐最高溫280度最少30分鐘，我預熱了45分鐘。\n6.海鮮和蔬菜類食材要抹乾水，再用廚紙包著，讓廚紙吸乾水份。\n7. 回溫後麵團，做成圓形，由中間向外輕輕壓大，邊位厚，裏面放餡料薄d，將圓形餅底麵團放在牛油紙上。(方便將pizza連同牛油紙移送到石板）\n8.塗上醬料，放上適量芝士和配料，再放上芝士。\n9. 放入已預熱焗爐220度12分鐘。✨需目測✨\n\n烘焙心得：\n烤焗時間、温度只作參考，要熟悉自己家中焗爐溫度，每個焗爐爐溫有分別。\n\n#沙甸魚海鮮pizza\n#手工pizza\n#烘焙食譜\n#K廚賞味 \n#KamieKKitchen \n#好煮意\n\n\n\n\n\n————————————————\n烹飪難易度（1為較易 - 5為較難）：2\n烹飪時間：\n準備時間：\n材料：\n製作步驟：\n烹飪貼士："},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"免揉麵團輕鬆不費力手工pizza","image":["https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958732.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958585.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958879.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958976.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364959739.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364959141.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364960158.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364959854.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364960309.png","https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364960009.png"],"datePublished":"2023-08-30 11:09:31+08:00","url":"/community/detailpost/b33b09e1-865f-4669-9243-5ee423a747d1/食譜/K廚賞味-KamieKKitchen/760289","author":{"@type":"Person","name":"K廚賞味 KamieKKitchen","url":"https://www.ulifestyle.com.hk/community/user_profile/760289/K廚賞味-KamieKKitchen"},"text":"[沙甸魚海鮮pizza］\n\n突然想食pizza癮又發作，用了低溫發酵，免搓揉，簡單又方便，一切交給時間便可以。\n\n第一次用00粉做了厚底pizza，很不錯。相片中的罐頭沙甸魚，我平時用來夾麵包吃，今次用嚟做pizza，還有少許海鮮，配上泰式辣醬，味道好夾，好好味😋。\n\n有興趣你哋都試吓，希望和我一樣一試愛上。\n\n記得 follow👇🙏🙏\nMy FB Page [K廚賞味 Kamie K Kitchen]\nhttps://www.facebook.com/kamiekkitchen/\n\nMy IG [Kamie K Kitchen K廚賞味]\nhttp://www.Instagram.co/kamie_k_kitchen\n\n食譜分享🙏🙏\n麵團材料：\n00粉 200g\n鹽 4g\n酵母 2g\n暖水140g\n\n配料：\n罐頭泰式蒜香沙甸魚 1條\n急凍海鮮什錦 25g\n洋蔥15條(切條）\n青椒 15條(切條）\n車厘茄6粒（切半）\n芝士適量\n泰式辣醬 20g\n\n做法：\n1.麵團材料攪拌成團，室溫發酵半小時。\n2.半小時後，手沾一些水，由底拉上來，用摺疊方式，把麵團摺疊成圓形，再室溫發酵半小時。\n3.密封盒灑上少許麵粉，把室溫發酵1小時麵團放入盒內，蓋上蓋。放入雪櫃普通格，低溫冷藏發酵1晚。✨我在雪櫃低溫發酵了18小時✨\n4.翌日從雪櫃取出麵團回溫，回溫時不要打開盒蓋。\n5.高溫石板入爐預熱，我開到家中焗爐最高溫280度最少30分鐘，我預熱了45分鐘。\n6.海鮮和蔬菜類食材要抹乾水，再用廚紙包著，讓廚紙吸乾水份。\n7. 回溫後麵團，做成圓形，由中間向外輕輕壓大，邊位厚，裏面放餡料薄d，將圓形餅底麵團放在牛油紙上。(方便將pizza連同牛油紙移送到石板）\n8.塗上醬料，放上適量芝士和配料，再放上芝士。\n9. 放入已預熱焗爐220度12分鐘。✨需目測✨\n\n烘焙心得：\n烤焗時間、温度只作參考，要熟悉自己家中焗爐溫度，每個焗爐爐溫有分別。\n\n#沙甸魚海鮮pizza\n#手工pizza\n#烘焙食譜\n#K廚賞味 \n#KamieKKitchen \n#好煮意\n\n\n\n\n\n————————————————\n烹飪難易度（1為較易 - 5為較難）：2\n烹飪時間：\n準備時間：\n材料：\n製作步驟：\n烹飪貼士："},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-2985-2659-CR-1-RB-1/post_1693364958732.png","creator":{"@type":"Person","name":"K廚賞味 KamieKKitchen"}}]

免揉麵團 輕鬆不費力手工pizza

免揉麵團輕鬆不費力手工pizza