啊，披萨包饼！这是一道美味的传统佳肴，甚至仅仅是听到这个词语，就已经让人垂涎三尺了。基本上来说，它就是用带馅儿的披萨卷成的、一种中间有空隙的面包卷。
但是当然啦，我们还是要遵循正确的方法来制作。现在，你就可以亲手做披萨包饼给家人吃啦
素材
面
- 1 杯温水
- 2又1/4小勺（12g）活性干酵母
- 1 大勺（15g）蜂蜜（或白糖）
- 2 小勺（10g）盐
- 2 大勺（30g）橄榄油或菜籽油
- 3 杯（375g）面包粉
- 注意：如果你愿意，可以提前把做披萨的面和好
披萨包饼
- 2 小勺（10g）橄榄油
- 1 罐400克装的去皮土豆，不要滤干的
- 1/2 小勺（一小撮）牛至
- 适量盐
- 226克新鲜的马苏里拉奶酪，切片，或113克切碎的波萝伏洛干酪
- 意大利辣肠、香肠、意大利蒜肠、鸡肉等等（选用）
- 1 颗鸡蛋
- 2 大勺（30g）帕尔玛奶酪
- 1 大勺（15g）欧芹
一、剁椒牛肉泥披萨包饼
- 226克瘦牛肉，剁泥
- 56g（1/4 杯）披萨酱
- 112g（1 杯）切碎的马苏里拉奶酪
- 56g（1/4 杯）切碎的红的或绿的甜椒，如果你愿意吃的话
- 1/4 小勺（一小撮）意大利调味粉
二、和面
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在一个大碗里，搅入酵母、蜂蜜和温水。如果你有搅拌机，那当然最好了。静置大概5-10 分钟，直到混合液开始出现泡沫，表面冒泡，这说明酵母开始起作用了。
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倒入盐、油和一半的面粉。慢慢搅拌，等到面粉搅拌好后，把剩下的面粉一点一点拌进去，直到搅成你要的那种面团。表面可能有些粘，但是去摸却不会粘在手指上。
- 一台和面机可以大大减轻你的负担。当然用手也能完成，不过这可是个体力活儿。要有耐心。
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揉面6分钟。开上一个定时器，开始揉面，直到它滴滴滴地叫你为止——顶住诱惑，不要偷懒提前收工。6分钟后，面团应该变得表面光滑，很容易上手了。
- 揉面的时候你可能会想偷懒，但一定不要。当然如果面揉过了，也不好操作，会变得太筋道，还会影响后面发酵。
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面团上和碗里薄薄得抹上一层油。不抹油的话会干掉。用保鲜膜把面团包住，放在案子台上，发酵1-2个小时。到时间后尽快使用——刚刚发好的面是最新鲜的。
二、披萨包饼
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烤箱打到232℃预热。
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把面团从冰箱里拿出来放在一个中号的碗里。如果没有发够2小时，你还得检查一下面发好了没有。
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面团表面抹上一层橄榄油。再次用保鲜膜把面团包起来，常温下放15分钟。稍稍冷却之后的面团会更好用。
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开中火，在一只小一点的汤锅里，拌入番茄和其他搭配的汤汁。再放入牛至和盐，一起煮开。注意要不停地搅拌，充分搅拌均匀。
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关小火让汤锅焖一会儿。拿一只木勺把番茄弄碎直到汤汁变得浓稠。这个过程大概需要10-15分钟。
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把面团揉成一个直径30-40cm大的圆饼，放在一张烘焙纸上。上面浇上酱汁，再在上面放上奶酪和肉块儿——看你的喜好，可以放辣香肠，蒜肠或者鸡肉都行。几乎任何你能想到的食材都没问题。
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面饼边儿上刷上一层蛋液。把鸡蛋的蛋清和蛋黄分开打进两个碗里，打散，在面饼边上刷一层蛋黄液，这样才能烤出漂亮的金黄色。刷好之后如果还有剩余，不要扔掉。一会儿刷表层的时候还会用到。
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给面饼做些折叠或者编个花。需要说明的是，要顺着饼底的方向卷。卷饼可以有多种形状，这取决于你用什么样的手法。
- 卷好之后，在表面刷上蛋液，再在上面撒上帕尔玛奶酪和欧芹，这样的配菜会让你的朋友误以为这是餐馆做的哦。
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烤20-25分钟，直到表面变成金黄色或有酥脆感。注意看着，尤其是如果你的烤箱运行不稳、放热不均的话。
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烤好的面包转移到案板上，撒上罗勒。然后把面包切成圆片，分装到个人的盘子里。
- 这道菜大概是六个人的量——当然，这还得看他们有多饿了。
三、剁椒牛肉泥披萨包饼
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烤箱打到200℃预热。拿一张烘焙纸，上面喷上一层防粘喷雾。如果愿意，还可以加上一张羊皮纸（免去麻烦，用完之后扔掉就行了）。
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准备食材。甜椒切碎，如果可以，把马苏里拉奶酪也切碎。量好食材放在一边，待后集中使用。
- 这道菜里甜椒切丝最好，而不要切块。不过，不管甜椒切成什么样，总比没有强。
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拿一只中号的长柄锅，中火把牛肉泥炒至焦黄。为了受热均匀，你需要不停地搅拌，让它完全炒成焦黄。炒好后滤干汤汁和油，放在一边备用。
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擀面。把面团放在烘焙纸上准备开工。从中间往四周擀，边擀边用手抻，直到变成一个30x20 cm大小的长方形。
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面饼上浇上酱汁。注意留出卷边的空间。一般是浇在长边的中间5cm，短边的中间1.25cm。然后把烹饪好的牛肉泥顺长边放在中间（大概7.5cm宽），填满短边1.25cm的部分。上面加上奶酪、甜椒、意大利调味粉——或者其他任何能让你胃口大开的东西。
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把面饼叠好。下面一部分就是可供选择的折叠方法。叠好之后，如果想要呈现金黄的色泽，搅散一个鸡蛋，烘焙之前刷在面饼表面。如果还想增加脆皮的香味，再加上一些调料或者奶酪。
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烘焙15-20分钟，直到表皮变成金黄色。如果觉得有点烤糊了，那就尤其得当心，注意看着点，如果需要的话，中间给它翻个个儿。
- 从烤箱中拿出冷却。看差不多的时候，把它切成片。这道菜应该能够6个人吃。
四、卷卷儿或者编花儿
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卷卷儿的话，从面饼最薄的那边开始。卷到最后的应该是面饼没浇上馅儿的那个长边。这样才能形成一个很好的、由薄到厚的形状，也有助于放进烤箱烘焙时定型。
- 如果愿意，打散一个蛋黄刷上。方法参照前面的烹饪说明。
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编花儿的话，把馅儿堆在中间。两侧的面饼每隔3.75cm剪一个口子，口子距离馅儿的距离也要有3.75cm。注意最后顶和底要留出3.75cm不要剪。
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然后，把顶端和底端两条没有剪过的边叠在馅儿上面。从最上面的开始，然后往下编。折叠一条右边的，再折叠一条左边的，以此类推，每次轻轻地让它们互相盖住。重复继续直到形成一个辫子的效果，然后把最后一条塞进底端没有剪的那条边里。
- 用厨房用的毛巾或者粗棉布把披萨包饼盖住，让它发酵30 分钟。可以参考烹饪细则。
警告
- 派饼在烤箱中不能超过25分钟。超过这个时长，马上就会糊得不能吃了。
警告：生活小百科登载此文出于传递更多信息之目的，文章内容仅供参考，并不意味着赞同其观点或证实其描述。
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