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Focaccia

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... Read moreฟอกาเซียเป็นขนมปังชนิดหนึ่งที่มีต้นกำเนิดจากประเทศอิตาลี มีลักษณะเนื้อขนมปังนุ่มฟูและรูพรุน เหมาะสำหรับทานเล่นหรือประกอบเมนูต่างๆ โดยในสูตรนี้ นำมะยงชิดผลไม้ไทยรสหวานอมเปรี้ยวมาเป็นส่วนผสมหลัก เป็นการผสมผสานกันอย่างลงตัวระหว่างรสชาติของผลไม้กับความกรอบนุ่มของฟอกาเซีย จากประสบการณ์ส่วนตัว เคยลองทำฟอกาเซียโดยใช้ผลไม้ที่มีรสเปรี้ยวหวานอย่างมะยงชิดนั้น ทำให้รสชาติขนมปังมีความสดชื่นและไม่เลี่ยน สามารถทานได้ทั้งเป็นของว่างหรือมื้ออาหารเบาๆ วิธีการเตรียมแป้งให้ขึ้นฟูและนวดแป้งอย่างถูกวิธีมีความสำคัญมาก ช่วยให้เนื้อขนมปังฟูและร่วนสวย รวมถึงการนวดโดยใช้น้ำมันมะกอกเพื่อเพิ่มความนุ่มและรสชาติหอมของฟอกาเซีย นอกจากนี้ การเลือกใช้มะยงชิดที่สุกพอดีและหวานกำลังดีจะเพิ่มรสชาติที่ยอดเยี่ยมให้เมนูนี้ เมื่อนำไปอบ มะยงชิดจะแทรกอยู่ในเนื้อฟอกาเซียและให้ความหวานธรรมชาติ เพิ่มความแตกต่างและคุณค่าให้เมนูขนมปังนี้มากขึ้น ซึ่งเหมาะสำหรับคนที่ชอบลองทำขนมปังแบบใหม่ๆ ที่มีส่วนผสมของผลไม้ไทยในแบบไม่เหมือนใคร

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Ingredients For the dough: 1 batch Focaccia Dough Same-day 30ml (2 Tablespoons) maple syrup instead of honey in the dough 22g (1 ½ tablespoons) salted butter for the worktop: 15g (1 Tablespoon) salted butter to line the tray: 22g (1 ½ tablespoons) salted butter to dimple the dough: 300g
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