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zeppolini ゼッポリーニ(ナポリ風磯辺揚げ)
3 years ago
3
Cake flour (薄力粉) 120g
Bread Flour (強力粉) 30g
Hot water (お湯) 150ml
Dry yeast (ドライイースト) 3g
Seaweed (青海苔) 3g
Salt (塩) 2g
Mix all the ingredients well, in a bowl ! (すべてボールに入れ混ぜる)
Then, waiting for also 200% vol. (2倍に膨らむまで発酵させる)
油を馴染ませたスプーンですくい揚げる。170℃ぐらいの温度の揚げ油
周りがカリカリになったら、すくいあげ塩をかけ完成
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