作法
- 酵母與糖溶於100毫升溫牛奶中，靜置10分鐘至起泡。
- 麵粉、鹽、融化酥油、蛋黃與發酵酵母液入大碗，逐次倒入剩餘牛奶與番紅花牛奶並揉合。麵糰應柔軟、略黏，呈番紅花橘色。
- 揉8分鐘至光滑富延展性，蓋好置溫暖處發酵60分鐘至兩倍大。
- 麵糰排氣後分6球。每球擀成直徑18公分、厚5公釐圓餅。
- 每張餅刷上融化酥油，撒上芝麻與黑種草籽。輕壓使種子貼合。
- 烤箱以250°C預熱，內置厚烤石或鋼板。將餅貼上熱石烤8分鐘——餅應膨起、表面淡金、邊緣略深。出爐前再刷一層酥油。Sheermal用以搭配濃郁肉咖哩——pasanda、korma、比里亞尼——並吸取醬汁。
Common questions
Can Sheermal番紅花奶餅 be made ahead?
Sheermal番紅花奶餅 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 Sheermal番紅花奶餅 spicy?
Sheermal番紅花奶餅 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 Sheermal番紅花奶餅 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 Sheermal番紅花奶餅 to make at home?
Sheermal番紅花奶餅 sits at intermediate difficulty — total time about 115 minutes. The ingredients are not unusual but the timing requires attention.
Can Sheermal番紅花奶餅 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（波斯語意為「奶抹」）是蒙兀兒—阿瓦德的創作，隨蒙兀兒朝廷由伊朗傳至北印度。勒克瑙是它的精神原鄉，當地的Asghar Mehmood Sheermal店自1800年代起便在烤這款餅。分治後傳入巴基斯坦，如今與開齋節、婚禮等慶典餐桌密不可分，也是高檔餐廳nihari首選的搭配餅。番紅花染出的淡金色與牛奶的微甜，使sheermal與饢餅有別；它是更豐潤、更講究的版本。
