![](https://www.cook72.com/wp-content/uploads/2018/12/IMG_20181130_203755_mh1544307807243.jpg)
分類: 義式料理
舒肥和牛沙拉
![](https://www.cook72.com/wp-content/uploads/2019/05/61189154_10211783757904089_8592239387415150592_o-1.jpg)
舒肥和牛沙拉
柑橘冷壓橄欖油 + 6年無添加巴薩米克紅酒醋調製成富含果香及酸甜滋味的義式油醋醬汁,和爽口蔬菜及舒肥過的雪花和牛排,在補充低卡高纖能量的同時也補充了適當的蛋白質,重視均衡飲食的你也一起來試吧~
![icon_alarm](https://www.cook72.com/wp-content/uploads/2019/05/icon_alarm-35x38.png)
50分
![icon_portion](https://www.cook72.com/wp-content/uploads/2019/05/icon_portion-44x37.png)
4人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2019/05/icon_myfavorite_s-42x38.png)
100+
主要食材
澳洲雪花和牛排
200
克
柑橘冷壓橄欖油
50
ml
義大利綜合香料
1
小匙
洋葱絲
100
克
小黃瓜丁
1
條
牛蕃茄丁
1
顆
愛文芒果丁
1
顆
外鍋水
適量
酒醋醬汁
柑橘冷壓橄欖油
2
大匙
6年巴薩米克紅酒醋
1
大匙
1
將牛排分切與橄欖油切,義大利綜合香料一起按摩,放入有蓋容器中加蓋
![61225771_10211822171104395_5922906131935526912_o](https://www.cook72.com/wp-content/uploads/2019/05/61225771_10211822171104395_5922906131935526912_o-2048x1536.jpg)
2
58 ℃ / 45 分鐘
Remy連結電鍋,電鍋放入蒸架,牛排容器,外鍋水,感溫棒,Remy設定58度45分鐘進行舒肥,完成後取出放涼備用。
![61553786_10211822106822788_1084951465304260608_o](https://www.cook72.com/wp-content/uploads/2019/05/61553786_10211822106822788_1084951465304260608_o-2048x1536.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2019/05/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/05/烹煮-800x600.png)
烹煮
3
將舒肥完成的牛排和沙拉食材一起拌勻
![61210343_10211821875977017_3625122418399379456_o](https://www.cook72.com/wp-content/uploads/2019/05/61210343_10211821875977017_3625122418399379456_o-2048x1536.jpg)
4
將油醋醬汁材料(可依個人需求等比例調製所需的量)拌勻,在食用前倒入作法3即可
![61189154_10211783757904089_8592239387415150592_o (1)](https://www.cook72.com/wp-content/uploads/2019/05/61189154_10211783757904089_8592239387415150592_o-1-1620x1620.jpg)
火烤香料挪威鮭魚
![](https://www.cook72.com/wp-content/uploads/2019/05/60826440_10211743439816162_4030069759180537856_o.jpg)
火烤香料挪威鮭魚
![60826440_10211743439816162_4030069759180537856_o](https://www.cook72.com/wp-content/uploads/2019/05/60826440_10211743439816162_4030069759180537856_o-1137x640.jpg)
低溫舒肥鮭魚經過炙燒後與新鮮茴香等香料一起調製而成的醬汁做搭配 , 如此微妙的組合 , 只需簡單幾步驟可完成 ..........
![icon_alarm](https://www.cook72.com/wp-content/uploads/2019/05/icon_alarm-35x38.png)
30分
![icon_portion](https://www.cook72.com/wp-content/uploads/2019/05/icon_portion-44x37.png)
4人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2019/05/icon_myfavorite_s-42x38.png)
100+
![icon_message_s](https://www.cook72.com/wp-content/uploads/2019/05/icon_message_s-42x38.png)
100+
主要食材
鮭魚排
90
克
外鍋水
適量
醃料
義大利綜合香料
適量
鹽
適量
黑胡椒
適量
白酒
適量
醬料
新鮮茴香
100
克
水
50
克
鹽
1
小匙
糖
0.5
小匙
白胡椒粉
適量
鮮奶油
10
cc
1
67℃ / 20 分鐘
將鮭魚真空包裝後以電鍋水溫67度烹煮20分鐘備用
![電鍋](https://www.cook72.com/wp-content/uploads/2019/05/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/05/烹煮-800x600.png)
烹煮
2
新鮮茴香加水打汁熬煮後加入鹽、糖、白胡椒粉 , 再加入鮮奶油拌勻即可
3
將調味料混合塗於舒肥後鮭魚以瓦斯火槍燒烤表面即可
4
將醬汁放入盤中, 烤好鮭魚加入即可完成
舒肥雞胸佐酒醋蜜蕃茄
![](https://www.cook72.com/wp-content/uploads/2018/11/32392091_10209748554705281_2032346956457574400_n.jpg)
舒肥雞胸佐酒醋蜜蕃茄
![32392091_10209748554705281_2032346956457574400_n](https://www.cook72.com/wp-content/uploads/2018/11/32392091_10209748554705281_2032346956457574400_n-960x720.jpg)
![icon_alarm](https://www.cook72.com/wp-content/uploads/2018/11/icon_alarm-35x38.png)
![icon_portion](https://www.cook72.com/wp-content/uploads/2018/11/icon_portion-44x37.png)
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2018/11/icon_myfavorite_s-42x38.png)
![icon_message_s](https://www.cook72.com/wp-content/uploads/2018/11/icon_message_s-42x38.png)
![電鍋](https://www.cook72.com/wp-content/uploads/2018/11/電鍋-800x600.png)
![烹煮](https://www.cook72.com/wp-content/uploads/2018/11/烹煮-800x600.png)
低溫烹調橄欖油生牛肉沙拉
![](https://www.cook72.com/wp-content/uploads/2019/04/S__58761229.jpg)
低溫烹調橄欖油生牛肉沙拉
![S__58761229](https://www.cook72.com/wp-content/uploads/2019/04/S__58761229-1280x719.jpg)
肉質軟嫰的菲力經過低溫舒肥烹調和爽口蔬菜 , 酸甜滋味的義式油醋醬汁一起結合 , 在補充低卡高纖能量的同時也補充了適當的蛋白質 , 重視均衡飲食的你也一起來試吧 ~
![icon_alarm](https://www.cook72.com/wp-content/uploads/2019/04/icon_alarm-35x38.png)
30分
![icon_portion](https://www.cook72.com/wp-content/uploads/2019/04/icon_portion-44x37.png)
4人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2019/04/icon_myfavorite_s-42x38.png)
100+
![icon_message_s](https://www.cook72.com/wp-content/uploads/2019/04/icon_message_s-42x38.png)
100+
主要食材
菲力牛排
120
克
冰鎮過綜合生菜
50
克
橄欖油
10
ml
外鍋水
適量
醬料
橄欖油
20
ml
鹽
2
克
蘋果醋
15
ml
檸檬汁
1
顆
白糖
4
克
義大利綜合香料
2
克
1
58 ℃ / 25 分鐘
牛排抹鹽、黑胡椒,放入便當盒中,倒入橄欖油,蓋上靜置30分,電鍋底部放蒸架,將加蓋後的便當盒放入,外鍋水位加至便當盒2/3處,水越多越好,溫度可更穩定.再把鍋蓋蓋好.設定溫度58度25分鐘,完成後取出。
![IMG_20180603_091525_mh1527998333301-2048x1536](https://www.cook72.com/wp-content/uploads/2019/04/IMG_20180603_091525_mh1527998333301-2048x1536-2048x1536.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2019/04/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/04/烹煮-800x600.png)
烹煮
2
以平低鍋鍋熱後煎至兩面焦香
3
將醬汁調味料混合均勻備用
4
牛排切薄片置於盤中綜合生菜上方,淋上醬汁即可
![S__58761229](https://www.cook72.com/wp-content/uploads/2019/04/S__58761229-1280x719.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2019/04/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/04/烹煮-800x600.png)
烹煮
義式香料麵包@電鍋溫控發酵版
![](https://www.cook72.com/wp-content/uploads/2018/11/20181120-1_181120_0005.jpg)
義式香料麵包@電鍋溫控發酵版
![icon_alarm](https://www.cook72.com/wp-content/uploads/2018/12/icon_alarm-35x38.png)
![icon_portion](https://www.cook72.com/wp-content/uploads/2018/12/icon_portion-44x37.png)
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2018/12/icon_myfavorite_s-42x38.png)
![icon_message_s](https://www.cook72.com/wp-content/uploads/2018/12/icon_message_s-42x38.png)
![電鍋](https://www.cook72.com/wp-content/uploads/2018/12/電鍋-800x600.png)
![烹煮](https://www.cook72.com/wp-content/uploads/2018/12/烹煮-800x600.png)
![電鍋](https://www.cook72.com/wp-content/uploads/2018/12/電鍋-800x600.png)
![烹煮](https://www.cook72.com/wp-content/uploads/2018/12/烹煮-800x600.png)
![20181120 #1_181125_0015](https://www.cook72.com/wp-content/uploads/2018/12/20181120-1_181125_0015-1024x768.jpg)
![IMG_20181109_194956_mh1541771594825.jpg](https://www.cook72.com/wp-content/uploads/2018/12/IMG_20181109_194956_mh1541771594825-1024x768.jpg)
![20181120 #1_181120_0014](https://www.cook72.com/wp-content/uploads/2018/12/20181120-1_181120_0014-2048x1536.jpg)
![烤箱 烤箱](https://www.cook72.com/wp-content/uploads/2018/12/烤箱-800x600.png)
![烹煮](https://www.cook72.com/wp-content/uploads/2018/12/烹煮-800x600.png)
舒肥蜜汁香料排骨@舒肥食譜
![](https://www.cook72.com/wp-content/uploads/2018/09/17554348_10207169808678242_929752392913176049_n-1.jpg)
舒肥蜜汁香料排骨@舒肥食譜
![17554348_10207169808678242_929752392913176049_n](https://www.cook72.com/wp-content/uploads/2018/11/17554348_10207169808678242_929752392913176049_n-1-960x540.jpg)
傳統製作蜜汁排骨需經過過油做初步熟成,再與醬汁一起做燒製,但其缺點為過油時火候掌握不佳時易造成排骨乾柴或是過於油膩,而使用低溫舒肥法,在肉質上能夠完美保留排骨鮮嫩口感再經過適當的乾煎達到外酥內軟,入口即化且不油膩的口感,快來試試低溫舒肥法的應用吧~
![icon_alarm](https://www.cook72.com/wp-content/uploads/2018/11/icon_alarm-35x38.png)
1450分
![icon_portion](https://www.cook72.com/wp-content/uploads/2018/11/icon_portion-44x37.png)
4人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2018/11/icon_myfavorite_s-42x38.png)
100+
![icon_message_s](https://www.cook72.com/wp-content/uploads/2018/11/icon_message_s-42x38.png)
100+
主要食材
豬肉排
600
克
鹽
2
小匙
蜂蜜
2
大匙
義大利綜合香料
適量
蒜末
15
克
糖
1
大匙
白酒醋
1
大匙
外鍋水
適量
1
68℃ / 1440 分鐘
將肉排和鹽,香料,蜂蜜一起拌勻並裝入真空包裝密封,Remy連結電鍋,放入感溫棒,外鍋水(水位蓋過食材)Remy設定68度24小時進行低溫熟成
![17637176_10207173589492760_6323071045712330847_o](https://www.cook72.com/wp-content/uploads/2018/11/17637176_10207173589492760_6323071045712330847_o-1-1440x810.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2018/11/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2018/11/烹煮-800x600.png)
烹煮
2
取出排骨瀝乾湯水後,取一平底鍋小火乾煎逼油取出備用,倒出油脂,放入蒜末爆香,加糖炒色,加些排骨湯汁,白酒醋炒勻,放入排骨拌煎至表皮乾燥上色,即可
![17553663_10207169809078252_4957053070047536574_n](https://www.cook72.com/wp-content/uploads/2018/11/17553663_10207169809078252_4957053070047536574_n-1-960x540.jpg)
蒜香佛卡夏pizza
![](https://www.cook72.com/wp-content/uploads/2018/11/IMG_20181109_204512_mh1541771565456.jpg)
蒜香佛卡夏pizza
![蒜香佛卡夏pizza](https://www.cook72.com/wp-content/uploads/2019/11/IMG_20181109_204512_mh1541771565456-1024x768.jpg)
佛卡夏(Focaccia)是義大利傳統家常麵包,據說是pizza的前身,麵糰與pizza相似,配方與製程也都很簡單。可以自由添加各種乾燥或新鮮香草,麵團做好可以當Pizza 或是意式橄欖油香料麵包
![icon_alarm](https://www.cook72.com/wp-content/uploads/2019/11/icon_alarm-35x38.png)
100分
![icon_portion](https://www.cook72.com/wp-content/uploads/2019/11/icon_portion-44x37.png)
4人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2019/11/icon_myfavorite_s-42x38.png)
100+
![icon_message_s](https://www.cook72.com/wp-content/uploads/2019/11/icon_message_s-42x38.png)
100+
麵團
高粉 杜蘭小麥
400
克
鹽
10
克
溫水
200
cc
蛋
1
顆
糖
10
克
酵母
5
克
迷迭香
適量
橄欖油
30
cc
羅勒蒜香醬
羅勒
100
克
蒜
50
克
黑胡椒
1
大匙
鹽
適量
鯷魚
適量
橄欖油
30
cc
Pizza 配料
綜合起司絲
適量
藍黴起司
適量
菠菜葉
適量
洋菇片
適量
番茄片
適量
義式香腸片
適量
培根片
適量
羅勒葉
適量
1
40 ℃
溫水 加糖 加上酵母 先拌勻,再加入ㄧ顆蛋拌勻。
2
麵粉先取ㄧ半200g + 鹽 + 酵母蛋水,和勻。
![IMG_20181109_194409_mh1541771402763.jpg](https://www.cook72.com/wp-content/uploads/2019/11/IMG_20181109_194409_mh1541771402763-2048x1536.jpg)
3
慢慢加入 另外的麵粉,和勻成麵團,這階段過度用力,要避免出筋。
4
30 分鐘
和好的麵團,加入橄欖油再和勻。靜置 30分鐘,第ㄧ次發酵
![IMG_20181109_200447_mh1541771381815.jpg](https://www.cook72.com/wp-content/uploads/2019/11/IMG_20181109_200447_mh1541771381815-1024x768.jpg)
5
30-60 分鐘
把發酵過的麵團,分成4份,再次靜置第2次發酵。
![IMG_20181109_194956_mh1541771594825.jpg](https://www.cook72.com/wp-content/uploads/2019/11/IMG_20181109_194956_mh1541771594825-1024x768.jpg)
6
10 分鐘
桌上鋪上手粉 取出麵團,壓成6寸大小的麵團,可以再稍加靜置。
![IMG_20181109_202735_mh1541771580368.jpg](https://www.cook72.com/wp-content/uploads/2019/11/IMG_20181109_202735_mh1541771580368-2048x1536.jpg)
7
Pizza 餅皮上 ,記得留點邊
底層:先塗上蒜香羅勒醬
中層:先放菠菜葉後 再放上大量起司條
上層:喜歡的任何配料。
![IMG_20181109_202907_mh1541771571952.jpg](https://www.cook72.com/wp-content/uploads/2019/11/IMG_20181109_202907_mh1541771571952-2048x1536.jpg)
8
250 ℃ / 8 分鐘
烤箱ㄧ定要充分預熱. 設定250度8分鐘,或是 300度5分鐘。
家用烤箱:如只能到230c 則約要15分鐘
![IMG_20181109_202846_mh1541771371019.jpg](https://www.cook72.com/wp-content/uploads/2019/11/IMG_20181109_202846_mh1541771371019-2048x1536.jpg)
![烤箱 烤箱](https://www.cook72.com/wp-content/uploads/2019/11/烤箱-800x600.png)
烤箱
![烹煮](https://www.cook72.com/wp-content/uploads/2019/11/烹煮-800x600.png)
烹煮
佛卡夏麵包@電鍋溫控發酵版
![](https://www.cook72.com/wp-content/uploads/2018/11/20181120-1_181125_0011.jpg)
減油版佛卡夏麵包@電鍋溫控發酵版
佛卡夏(Focaccia)是義大利傳統家常麵包,據說是pizza的前身,麵糰與pizza相似,配方與製程也都很簡單。可以自由添加各種乾燥或新鮮香草,麵團做好可以當Pizza 或是意式橄欖油香料麵包
除了電鍋溫控發酵
連拌合也只用了飯匙,還免揉?
只要前發環境對了,不需揉麵 , 攪拌
40度溫控拌合麵團很快成團
加速前發時間 , 口感鬆軟 , 不輸長期間低溫發酵法美美的氣孔就是麵糰充份的完全發酵的依據,而配方與製程也都很簡單。單吃,直接沾取橄欖油食用就很美味
#科學烘焙
![icon_alarm](https://www.cook72.com/wp-content/uploads/2018/12/icon_alarm-35x38.png)
100分
![icon_portion](https://www.cook72.com/wp-content/uploads/2018/12/icon_portion-44x37.png)
4人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2018/12/icon_myfavorite_s-42x38.png)
100+
![icon_message_s](https://www.cook72.com/wp-content/uploads/2018/12/icon_message_s-42x38.png)
100+
麵團
高粉 杜蘭小麥
400
克
鹽
10
克
溫水
200
cc
蛋
1
顆
糖
10
克
酵母
5
克
義大利綜合香料
適量
橄欖油
10
cc
羅勒蒜香醬
羅勒
100
克
蒜
50
克
黑胡椒
1
大匙
鹽
適量
鯷魚
適量
橄欖油
10
cc
配料
洋葱絲
適量
彩椒
適量
酒醋蜜蕃茄
適量
酸黃瓜
適量
綠橄欖
適量
玉米筍
適量
酸豆
適量
綜合醃漬蔬菜
適量
1
40 ℃ / 5 分鐘
Remy連結電鍋,電鍋內放入適量外鍋水在,感溫棒,放入一個內鍋,Remy設定40度5分鐘,到溫時放入,冷水,糖,鹽,酵母拌勻,再放入一半麵粉拌勻再放入雞蛋及義大利綜合香料,一半麵粉拌勻,將內鍋拿出成團後加入橄欖油拌勻
![電鍋](https://www.cook72.com/wp-content/uploads/2018/12/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2018/12/烹煮-800x600.png)
烹煮
2
28 ℃ / 30 分鐘
電鍋內加入適量冷水,Remy設定28度30分鐘,放入電鍋中進行第一次發酵
![電鍋](https://www.cook72.com/wp-content/uploads/2018/12/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2018/12/烹煮-800x600.png)
烹煮
4
10 分鐘
將作法2取出(用手在麵糰中央輕壓,若按下去彈回來即未完全發酵,若不變則成發酵完成,若是塌陷則是過度發酵),分割成四等份,滾圓蓋上保鮮膜進行中間10分鐘發酵
![20181120 #1_181125_0015](https://www.cook72.com/wp-content/uploads/2018/12/20181120-1_181125_0015-1024x768.jpg)
5
30-60 分鐘
將麵團撖成約.02cm,舖上配料食材,放置於烤盤上進行後發(第二次發酵)約30分鐘(室溫28度)
![IMG_20181109_194956_mh1541771594825.jpg](https://www.cook72.com/wp-content/uploads/2018/12/IMG_20181109_194956_mh1541771594825-1024x768.jpg)
6
230 ℃ / 15分鐘
烤箱ㄧ定要充分預熱. 設定250度8分鐘,或是 300度5分鐘。
家用烤箱:如只能到230c 則約要15分鐘
![20181120 #1_181125_0012](https://www.cook72.com/wp-content/uploads/2018/12/20181120-1_181125_0012-2048x1536.jpg)
![烤箱 烤箱](https://www.cook72.com/wp-content/uploads/2018/12/烤箱-800x600.png)
烤箱
![烹煮](https://www.cook72.com/wp-content/uploads/2018/12/烹煮-800x600.png)
烹煮
重乳拿鐵布丁 真空破壁
![](https://www.cook72.com/wp-content/uploads/2018/10/20181025_181027_0013.jpg)
重拿鐵布丁
![20181025_181027_0014](https://www.cook72.com/wp-content/uploads/2018/12/20181025_181027_0014-2048x1536.jpg)
如何將市售拿鐵咖啡做成濃郁且綿密細緻的布丁呢?免過篩,不需經過隔水乳化即可做出零失敗布丁?免烤箱也能做?快來看看是什麼樣神奇的技巧讓沒有烘焙經驗的你也能輕鬆完成~
![icon_alarm](https://www.cook72.com/wp-content/uploads/2018/12/icon_alarm-35x38.png)
35分
![icon_portion](https://www.cook72.com/wp-content/uploads/2018/12/icon_portion-44x37.png)
1人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2018/12/icon_myfavorite_s-42x38.png)
100+
![icon_message_s](https://www.cook72.com/wp-content/uploads/2018/12/icon_message_s-42x38.png)
100+
主要食材
雞蛋
55
克
咖啡拿鐵
83
克
糖(可不加)
1
小匙
外鍋水
適量
1
將雞蛋與咖啡拿鐵一起放入真空破壁調理杯內
![20181025_181027_0022](https://www.cook72.com/wp-content/uploads/2018/12/20181025_181027_0022-2048x995.jpg)
2
啟動進行真空破壁行程
![20181025_181027_0025](https://www.cook72.com/wp-content/uploads/2018/12/20181025_181027_0025-995x2048.jpg)
3
將作法2不過篩倒入咖啡杯中
![20181025_181027_0027](https://www.cook72.com/wp-content/uploads/2018/12/20181025_181027_0027-2048x995.jpg)
4
80 ℃ / 30分鐘
Remy連結電火鍋,鍋內加入適量的水,將作法3蓋上錫箔紙,放入電火鍋中,放入感溫棒,蓋上鍋蓋,Remy設定80度30分鐘,完成後取出,冷熱皆宜。
![20181025_181027_0029](https://www.cook72.com/wp-content/uploads/2018/12/20181025_181027_0029-2048x995.jpg)
![電火鍋 電火鍋](https://www.cook72.com/wp-content/uploads/2018/12/電火鍋-800x600.png)
電火鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2018/12/烹煮-800x600.png)
烹煮
5
綿密細緻的拿鐵布丁
![20181025_181027_0015](https://www.cook72.com/wp-content/uploads/2018/12/20181025_181027_0015-2048x1536.jpg)
100+