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晩酌さとちん

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#晩酌さとちん

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Nori Shioage Bread (Zepppoline)

⬛️ I ate

Italian snack fried with green laver kneaded into pizza dough 🇮🇹

The outside is crispy and the inside is fluffy

The scent of the shore is fluffy, and the taste is a paste-based taste like "Hiraten."

Can I drink beer forever 🍺🍺😆🍺🍺

⬛️ (can be 15 pieces of 4 or 5 cm in diameter)

★ Strong flour 120g

★ Cake flour 80g

★ Salt 1 / 2 tsp

★ 1 teaspoon sugar

★ 3g dry yeast

★ 130ml lukewarm water

★ Raw green laver 50g

Frying oil... appropriate amount

Salt (for finishing)

① Put the ★ ingredients in order in a bowl and knead well.

② After putting it in the center of the bowl, wrap it and leave it at room temperature for 1 hour to 1 and a half hours until it doubles in size.

③ Use two spoons to scoop the dough (3 cm or less as it swells) and fry it in oil at 170 ℃

④ As soon as it is fried, sprinkle salt to complete

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🔔 If you make snacks, hashtagEvening drinkPlease post with

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I'm a girl who loves alcohol and lives alone → @ banshaku310

Enjoy pairing sake and snacks 🍾🍻✨

Welcome to follow ❤️ I'm doing an evening drink video on YouTube 🍺🎉🥳

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The Italian Recipe # zeppoline Snack Recipe # zeppolini- The

5/22 Edited to

私もこのゼッポリーネ（のり塩あげパン）を作ってみて、おつまみとしての魅力を実感しました。揚げたてのカリッとした外側と、青海苔の香ばしい磯の香りがしっかり感じられ、パン生地のふんわりとした食感が絶妙にマッチします。実際に作るときは、発酵の見極めがポイントです。生地が倍くらいの大きさになるまでしっかり発酵させることで、むちむちとした食感に仕上がります。170度の油で揚げる際も、3センチ以下の小さめサイズにすると中まで火が通りやすく、カリッと仕上がるのでおすすめです。仕上げに塩をふることで、シンプルながらもパンチのある味わいになります。青のりがたっぷり入っている分、磯の風味がふわっと広がり、まるで練り物の「ひら天」を食べているような懐かしい味に感じました。私の場合、このおつまみはビールとのペアリングが最高で、晩酌のお供に何度もリピートしています。作り置きしても油っぽくなりにくいので、パーティや休日のおうち飲みにぴったりです。ぜひ皆さんも青のりが香る自家製のゼッポリーネでお酒の時間を楽しんでみてください！

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