做法
- 酵母与糖溶于 100 毫升温牛奶,静置 10 分钟至起泡。
- 大碗中把面粉、盐、融化酥油、蛋黄与起泡酵母液合在一起。逐步加入剩下的牛奶与藏红花牛奶,边加边揉。面团应当柔软、略带粘性、呈藏红花橙色。
- 揉 8 分钟至光滑有韧性。盖好放温暖处发酵 60 分钟至两倍大。
- 面团排气,分成 6 份。每份擀成 18 厘米直径、5 毫米厚的圆饼。
- 每张饼刷融化酥油,撒白芝麻与黑种草籽,轻按使其黏住。
- 烤箱预热 250 摄氏度,内放厚烤石或烤钢板。把饼贴上烧热的烤石,烤 8 分钟——饼会鼓起,呈浅金色,边缘略深。临上桌前再刷一层酥油。Sheermal 是为搭配浓郁肉咖喱(pasanda、korma、比尔亚尼)而生的,蘸汤汁吃。
Common questions
Can 藏红花奶香饼(Sheermal) be made ahead?
藏红花奶香饼(Sheermal) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 藏红花奶香饼(Sheermal) spicy?
藏红花奶香饼(Sheermal) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 藏红花奶香饼(Sheermal) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 藏红花奶香饼(Sheermal) to make at home?
藏红花奶香饼(Sheermal) sits at intermediate difficulty — total time about 115 minutes. The ingredients are not unusual but the timing requires attention.
Can 藏红花奶香饼(Sheermal) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sheermal——波斯语意为『奶涂的』——是莫卧儿—阿瓦德式产物,随莫卧儿宫廷从伊朗经北印度迁移至此。勒克瑙是它的精神故里;Asghar Mehmood Sheermal 店从 1800 年代开张至今。它在分治时期来到巴基斯坦,如今与节庆餐桌紧密相关——开斋节、婚宴、以及高档餐厅里的 nihari 标配饼。藏红花的金色与牛奶的微甜让 sheermal 与馕区分开来——它更丰润、更奢华。
