蒜香芹菜小圆面包（帕姆普什基）
软软的酵母面包，涂抹蒜香黄油和新鲜芹菜，非常适合配红菜汤。
- 烹饪时间
- 1 小时 35 分钟
- 份量
- 323 kcal
- 材料
- ≈ $0.26
- 蛋白质
- 8 g
材料
- 1 Wheat flour 55 克
- 2 Dry yeast 2 克
- 3 Milk 2.5%包装 930 毫升 约等于 $0.88 35 毫升
- 4 Sunflower oil 10 毫升
- 5 Sugar 4 克
- 6 Garlic≈ $10.00 每千克 5 克
- 7 Dill包装 50 克 约等于 $1.80 5 克
- 8 Salt 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将温热牛奶、酵母、1茶匙糖和1大匙面粉混合，静置10分钟至起泡。
加入剩余面粉、½茶匙盐和5毫升油，揉成柔软面团。
盖上保鲜膜，让其发酵45分钟，直到体积翻倍。
捏成小圆面包，放入烤盘，再发酵15分钟。
在180°C下烘烤18–20分钟，至金黄色。
将蒜末、芹菜和剩余油拌匀，涂抹在热面包上。
小贴士
- 为什么这样做
- Knead the dough with warm milk so the yeast activates faster and the buns rise evenly. If the milk is cold, the process slows by 15–20 minutes, and the dough won't rise in the time given.
- 可替换食材
- Replace the dill with parsley of the same freshness and amount. Instead of sunflower oil, use butter, but cut it to 5 ml, since it's richer.
- 常见错误
- The buns won't rise if the yeast didn't dissolve in the milk or a lump of flour in the middle of the dough didn't break up. Check: the dough should be smooth and slightly sticky to the hands.
- 保存与加热
- Keep in a sealed bag in the fridge for 2 days. Reheat in the microwave for 20 seconds or in the oven at 160 °C for 5 minutes. Prepare the garlic mixture just before serving.
- 搭配建议
- Serve with hot borscht or as a side to fried fish on a festive table. Keep sour cream nearby for dipping.
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