パイの包み焼きのご紹介です!
鮭とバジルをパイで包み、魚の形にしてこんがりと焼き上げました♪
パーティーや、おもてなしにとってもおすすめです♡
ぜひ作ってみてくださいね♪
鮭とバジルソースのパイ包み
4人分
材料:
バジルソース 115g
冷凍パイ生地 2枚
鮭 1切れ(255g)
塩 小さじ1
コショウ 小さじ1
バジル (千切りにしておく) 5枚
溶き卵 2個分
作り方:
1. オーブンを190°Cに予熱しておく。
2. 小皿に茶こしをのせ、バジルソースをを入れる。こしたバジルソース(A)と茶こしに残ったバジルのペースト(B)は置いておく。
3. 解凍したパイ生地を1枚取り出し、28cm×40cmの大きさに麺棒で伸ばす。クッキングペーパーを敷いた天板にのせる。
4. パイ生地の真ん中に(B)を半量だけのせる。ゴムベラで伸ばして鮭の切り身の形にする。鮭をのせ、塩・コショウを振って(B)を塗る。(Bはまた使うので少しだけ残しておく)
5. 2枚目のパイ生地をのせ、シャケの周りの生地を押して形を整える。魚の形に輪郭を切り取る。パイ生地の切れ端は取りのぞいて置いておく。
6. 頭部分を1度折り返し、(B)を塗ってパイ生地の切れ端をのせる。もう一つ切れ端を重ねて(B)を塗ったら、頭部分のパイ生地を折り戻す。
7. 縁に沿って指で生地をつまみ、全体を密閉させる。
8. 包丁で頭とヒレの切り込みを入れる。スプーンの先で鱗の模様を作る。刷毛で表面に溶き卵を塗る。
9. オーブンで約40分焼き、きつね色になったら取り出す。
10. (A)にバジルを入れて混ぜ合わせ、刷毛で塗ったら、出来上がり!熱いうちに切って召し上がってください♪
Pesto Salmon Puff Pastry
for 4 servings
Ingredients:
½ cup pesto sauce(115 g)
2 sheets frozen puff pastry, thawed
9 oz salmon fillet(255 g)
1 teaspoon salt
1 teaspoon pepper
5 leaves fresh basil, julienned
2 eggs, beaten
Preparation:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.
3. Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.
4. Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.
5. Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.
6. Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.
7. Seal the edges by pressing onto the seams of the fish silhouette.
8. Use a knife to make indents for the head and fin details.
9. Use the tip of the spoon to create indents of the scales.
10. Brush the pastry with egg wash.
11. Bake for 40 minutes, or until golden brown.
12. In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.
13. Slice and serve while hot.
14. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
28 cm to inches 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Today we're going to show you how to make the incredibly crispy, buttery and melt in your mouth French butter cookies-- Palets Bretons.
Palets Bretons is a famous French butter biscuits from Brittany. It's thick about 1.5cm with pretty cross pattern. It's slightly salty, but very delicious and easy to make, and perfect for teatime. Also it's ideal for the tart shells.
Before to make palets Breton, you need some pastry rings, but if you don't have that, don't worry, use the muffin pan, you will get the same delicious result. Hope you like this video. Enjoy! :)
#stayhomewithme
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/NY5e5oeTEc4
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Palets Breton Recipe
☞ This recipe can make 8~9 cookies
✎ Ingredients
unsalted butter 120g, soften at room temperature
powdered sugar 70g
all-purpose flour 130g
baking powder 2g
egg yolk 25g, about 1.5 egg yolks
rum 10g
fleur de sel 1g
✎ Instructions
1. Place the butter at room temperature for 30 to 60 minutes until it’s quite soft.
2. Mix the egg yolks and rum together in a large bowl.
3. Sift sugar into the bowl, whisk until the mixture are pale and thick.
4. Add the soften butter into the mixture, mix until well combined.
5. Sift the flour and baking powder into the bowl. With the rubber spatula, gently cut down from the center of the bottom twice, then scrape the side and rotate to fold the batter over the top. Repeat folding several times until the flour has disappeared.
6. Transfer the cookie dough onto the plastic wrap, cover it and gently press the dough to flatten, then chill for 20 minutes.
7. Take the dough out of the fridge and roll it out between two sheets of parchment to a thickness of about 1/3 inches (1.5 cm). Freeze for 1 hours.
8. Using a cookie cutter of about 5.5cm in diameter, cut the dough into small disks.
9. Place the dough disks on the baking tray, leave a little bit of space in between each cookies.
10. In a small bowl, add several drops of milk into egg yolk and mix well. Brush the cookies with the egg wash and chill for 20 minutes.
11. Meanwhile, lightly butter the baking rings about 6cm in dia, 5cm in height, set aside.
12. Brush the cookies with the egg wash again, then use the back of a fork to create the cross pattern. In the process, if the dough become soft, place in the fridge for a few minutes to harden.
13. Put the buttered pastry rings to fit the cookies, preheat the oven to 160°C, bake for 28-30 minutes, remove the rings and bake for 3-5 minutes or until golden brown.
14. Carefully place the cookies on a cooling rack until completely cool.
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#FrenchDessert
#paletsBretons
#easyRecipes
28 cm to inches 在 28 cm in inches - YouTube 的推薦與評價
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