酥皮蘑菇派

(2011-12-02 15:09:20)
体验素食生活,营造健康人生,酥皮蘑菇派是素食菜谱大全小吃类别中的做法,如何才能把一道酥皮蘑菇派做得好吃又好看呢? 我们一起来看看小白提供的精彩制作方法吧!

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    前阵子给《原素》杂志做的,发出来给大家分享,另附上原素杂志的免费下载地址:http://www.zcom.com/m/yuansu/

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    酥皮部分:饺子皮      20张左右

            橄榄油      1/4cup

            低筋面粉    1/4cup

            盐          1/2tsp

  馅料部分:袖珍菇      300g

            香菇        200g

            黑胡椒粉    1/2tsp

            海盐        1/2tsp

            橄榄油      适量

            新鲜罗勒    几片(可略)

  配菜:    波士顿生菜  100g

            小黄瓜      2根

            蔓越莓干    少许

            红酒醋      1tbsp

            橄榄油      3tbsp

            海盐        1/2tsp

  1tsp=ml    1tbsp=15ml    1cup=250ml

  做法:

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  酥皮:

  市售酥皮多以动物油或反式脂肪为原料,这是一款创意的快速自制酥皮

  1.将1/4cup橄榄油与等量低粉混合拌匀为油酥

  2.饺子皮上涂抹少许油酥再叠上另一层饺子皮,再涂油酥,三四张为一组

  3.一组涂好油酥的层叠饺子皮用擀面杖擀成两倍大小,其他饺子皮分组依此类推

  4.将擀成两倍大小的层叠饺子皮上再次涂抹油酥,再次层叠如之前步骤,擀成2-3mm厚度的千层酥皮

  5.用手从边缘捏褶皱成为派皮

  馅料:

  锅烧热下少许油,下入洗好的蘑菇超软加1/2tsp海盐1/2tsp黑胡椒粉调味,然后倒在派皮上

  再淋适量橄榄油

  烤制:烤箱预热五分钟180度烤30--40分钟即可

  配菜沙拉:波士顿生菜洗净,小黄花用削皮器削成薄片,加1tbsp

  红酒醋3tbsp橄榄油1/2tsp海盐和少许蔓越莓干拌匀

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