Assalamualaikum.....
Sekarang ni kalau malam, memang tak nak makan nasi. Mesti la dok depan laptop meng'google' cri resepi2 western. Semalam, suami kata nak makan pizza. Sebenarnya saya ni dah serik nak buat pizza. Mana taknya, dah 2,3 kali buat doh dia tu mesti keras. Kadang2 mcam tak masak. Nasib baik la encik suami ni tak cerewet bab makan.
So, sebab tak nak menghampakan en suami, cari la jugak resepi pizza. LAst2 jumpa satu blog ni. Bukan Sekadar Resepi. Tengok resepi pizza tu macam menarik.
Jom intai2 resepi kat sini...Mohon copy ye...=)
Tapi.. macam biasa la..lau nak buat pizza ni kena buat awal2. Makan masa jugak la.hehe
Ok, mula2 sekali. Kita kena buat water roux. Menurut blogger tu, water roux ni salah satu syarat nak dapat pizza yg gebu.
50g flour
250g water
1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.
When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.
Tu dalam bahasa Inggeris. Meh kita cuba translate..hehe
Bahan2:
50g tepung
250g air
1. Pukul tepung dan air dalam mangkuk sampai sebati dan hilang sebarang ketulan
2. Panaskan atas dapur selama 2-3 min pada 65C. Saya kacau sampai pekat je. Hati2!! jangan sampai hangus
3. Tutup dengan plastic wrap dan simpan dalam peti ais
Pastikan masa nak guna, water eoux ni dalam suhu bilik. Dan water roux ni tahan selama 3 hari.
Saya buat separuh adunan je.
Ok, seterusnya, kita boleh mula buat doh.
Homemade Pizza Lembut dan Gebu
Sumber resepi: rosmarlina @ jintanmanis.com
Bahan-bahanya ( untuk Doh)
200gram tepung roti
200gram tepung gandum
3 sudu besar water roux
2 sudu besar skim milk@susu tepung
2 sudu besar gula
1 biji telur ( dipukul sedikit dengan garpu)
30 gram marjerin ( boleh ganti denga butter atau shortening)
170ml susu segar ( atau air suam)
3 sudu kecil yis - ros guna jenama mauripan
2 sudu besar minyak zaitun@minyak masak biasa
( nak masukkan sedikt dry oregano dalam adunan pizza ni pun boleh)
*untuk topping*
sosej yang telah direbus dan dihiris nipis
sedikit tuna flakes
sedikit taburan keju mozarela@mix cheese
sedikit sos tomato ketchup
( nak tambah mix vegetable, daun basil atau hirisan daun pasley pun boleh)
Caranya.
1. Buat doh roti, Kaedah 1, penggunaan Bread Maker (BM), masukkan semua bahan Doh dan ikut arahan menguli pada BM masing-masing dan tekan Start, tunggu sampai siap di uli dan boleh terus ke langkah no. 4 di bawah.
2. Kaedah 2, Jika uli tangan, masukkan semua bahan doh dan uli hingga tidak melekat pada tangan, Tips untuk dapat doh yang lembut, ambil plastic bersih dah letakkkan doh di dalam plastic tu, ramas-ramas beberapa minit, lebih kurang 5 hingga 10 minit, keluarkan dan uli semula dalam bekas adunan, anda akan dapat doh yang lembut dan elastik.
3. Kemudian perap doh dan tutup bekas adunan dengan plastic wrap dan biar doh naik dua kali ganda. Selepas itu tumbuk-tumbukkan doh bagi mengeluarkan angin.
4. Bahagi doh pada 4 bahagian dan biarkan sebentar, lebih kurang 8 minit, selepas itu bentukkan doh dah leperkan sedikit, menjadi bentuk pizza, susun di atas dulang pembakar yang di alas dengan baking sheet@kertas minyak, ulang langkah tadi sehingga doh habis, sapukan dasar pizza dengan tomato ketchup dan topping kan setiap pizza dengan sosej dan tuna flakes, piping kan sekali lagi dengan sos tomato ketchup atau sos cili di atasnya, kemudian taburkan kan dengan keju mozarel atau mix cheese.
5. Biarkan naik dua kali ganda lebih kurang 40 minit, bakar pada suhu 180 darjah selama 20 ke 22 minit ataupun sehingga permukaan mini pizza menjadi perang.
6. Angakt dan sedia untuk dihidangkan panas-panas. Selamat Mencuba.
Tapi, saya guna homemade tomato sauce. Buat sendiri guna tomato segar sebab kat rumah tak ada sos tomato atau Prego. So kena buat tomato sauce sendiri.
Untuk tomato sauce, boleh rujuk resepi ni:
4 pounds sad, unloved tomatoes (some swear by romas, I’ve had success with all varieties)
1/4 cup olive oil
Small onion
2 to 3 small cloves of garlic
1/2 medium carrot
1/2 stalk of celery
1/2 teaspoon salt plus more to taste
Slivers of fresh basil, to finish
Peel your tomatoes: Bring a pot of water to boil. Cut a small X at the bottom of each tomato. Blanche the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peeling the tomatoes should now be a cinch. If one gives you trouble, toss it back in the boiling water for another 10 seconds until the skin loosens up. Discard the skins (or get crafty with them).
Finish preparing your tomatoes: If using plum tomatoes, halve each lengthwise. If using beefsteak or another round variety, quarter them. Squeeze the seeds out over a strainer over a bowl and reserve the juices. (You can discard the seeds, or get crafty with them.) Either coarsely chop you tomatoes on a cutting board or use a potato masher to do so in your pot, as you cook them in a bit.
Prepare your vegetables: I finely chop my onion, and mince my carrot, celery and garlic, as does Bastianich. Batali grates his carrots. Burell pulses all four on the food processor to form a paste. All of these methods work.
Cook your sauce: Heat your olive oil in a large pot over meduim. Cook your onions, carrots, celery and garlic, if you’re using them, until they just start to take on a little color, about 10 minutes. I really like to concentrate their flavor as much as possible. Add your tomatoes and bring to a simmer, lowering the heat to medium-low to keep it at a gentle simmer. If you haven’t chopped them yet, use a potato masher to break them up as you cook them. Simmer your sauce, stirring occasionally. At 30 minutes, you’ll have a fine pot of tomato sauce, but at 45 minutes, you might just find tomato sauce nirvana: more caramelized flavors, more harmonized texture.
If your sauce seems to be getting thicker than you want it to be, add back the reserved tomato juice as need. If your sauce is too lumpy for your taste, use an immersion blender to break it down to your desired texture. (“Blasphemy!” some will say, but they’re not in the kitchen with you. So there.) Season with 1/2 teaspoon salt and more to taste. I like somewhere between 1/2 and 1 teaspoon for 4 pounds of tomatoes. Scatter fresh basil over the pot before serving. Taste once more. Swear you’ll never buy jarred sauce again.
More ways to play around: There are innumerable ways to tweak your tomato sauce. Some like a pinch of red pepper flakes cooked with the carrots/celery/garlic and onion in the beginning. Some add them at the end. Some swear by a glug of red wine added with the tomatoes. Others insist that a tablespoon of tomato paste will give your relatively quick-cooked sauce a longer-cooked flavor. Have fun with it.
To play around as little as possible: Skip the onion, carrot and celery. Just cook your tomatoes for 30 to 45 minutes and at the end, drizzle in some olive oil or melted butter. If you have time, you can infuse that oil or butter with garlic and basil. Season to taste with salt. Wonder why you ever added so many ingredients to something so obviously perfect without them.
Yang ni dalam bahasa Inggeris. Tak larat pulak nak translate. Lain masa kita try translate yer..hehehe
Satu lagi, dalam tomato sauce tu, saya tambah ayam cincang..hehe Dan untuk topping saya guna cheese yg keping2 tu jer sebab tak de cheese mozarella tu sume..hehehe
SELAMAT MENCUBA!!!!
