關於 polenta bread ，我們在網路上蒐集到這些相關的討論、資訊與評價

The French Toast was really delicious. The soft Danish-loaf-like texture was nothing like your usual bread-like texture of a normal French Toast. I honestly believe that this is the best French Toast I have ever had in Hong Kong!
French Toast with Strawberry Salad, Honey-Olive Confit, Foie Gras Terrine with Condiments and Toasted Brioche and Seared French Duck Breast served with Creamy Polenta and Vintage Porto
#相機食先 #instafood #foodporn #food #hkig #hkiger #hkfood #hkfoodie #hkfoodblogger #foodiehk #hkfoodporn #hkfoodstagram #wanchai #灣仔 #kefu_wanchai #frenchtoast #junonhk @ JUNON 仙后餐廳

Two weeks of #mtlatable ended on Friday. Finally have time to go through the photos and organize them.

First restaurant that I visited was Impasto , located in the Little Italy. Since there were only two choices for each course, my friend and I opted one each. For the appetizer, we both agreed that the homemade charcuterie was good, especially when pairing with their pickled zucchini! On the other hand, the mozzarella was a bit too firm and dried :(

For the main, the casarecce with tomato sauce was good, but lack of the "wow" factor, but the cornish hen definitely had it! The polenta was so tasty that we cleaned it up with bread!

As for the desserts, both were alright. The panna cotta was more like a cream texture.

Overall, we didn't leave the restaurant feeling like every penny was worth spending. I would still want to go back to try other main dishes, but as for pasta, will see.

#italianfood

Christian's Tips for pizza
請朋友過黎開party唔想叫外賣但係又無咁多時間煮幾味嘅時候，整pizza方便容易又可以餵飽好多人。如果有小朋友，仲可以當做親子活動𠻹！所以我今日同大家分享我嘅看門口pizza食譜！

Ingredients for the dough:
1公斤高筋麵粉 1 kg strong white bread flour

1茶匙幼鹽 1 teaspoon fine sea salt

14克乾酵母 14g dried yeast

4湯匙橄欖油 4 tablespoons extra virgin olive oil

450毫升溫水 450 ml lukewarm water

180毫升啤酒 180ml beer

2湯匙蜂蜜 2 tablespoons honey

2湯匙穀類玉米粉 2 tablespoons polenta grains

Instructions:

將水同埋酵母溝埋等10分鐘，然後加入啤酒，鹽，橄欖油和蜂蜜。然後加入麵粉用手撈勻，跟住就可以搓個麵團。搓嘅方法係拉然後摺疊麵團再向下壓，如是者搓到D麵團唔再痴住隻手為止。如果你用隻手指篤下個麵團而佢又會彈返起就為之夠喇！

將麵團放入一個鋪滿橄欖油嘅大碗度，鋪上保鮮紙。如果你個碗唔夠大，可以將個麵團分2至3份放唔同嘅碗。等個麵團發酵至少1個鐘，如果有多D時間可以等多幾個鐘咁個pizza底可以鬆軟D。(如果個麵團唔係即日用，可以將個麵團碌成300-400g嘅球狀雪入雪櫃。）

將麵團喺鋪滿玉米粉嘅焗爐紙上面碌成你鍾意嘅形狀放埋一邊等佢再發一陣酵。然後預熱焗爐同埋待用嘅烤盤到225-250度，等大約十分鐘就可以將碌好嘅麵團搽上橄欖油放上焗爐入面嗰烤盤度焗2-3分鐘。

焗完個底之後，可以將自己鐘意嘅醬，pizza料同埋芝士鋪上個底度，放返入個焗爐度焗5-6分鐘就可以食喇！

Mix the yeast with water and leave for 10 minutes, then add the beer, salt, olive oil and honey. Then mix in the flour with your hands and start kneading each time pulling the dough and folding then pushing down. Kneading helps to make the pizza base chewy. Do this until your hands are no longer sticky and when you push your finger in, the dough bounces back.

Oil a very large bowl with olive oil then put the dough inside the cover with plastic wrap. You can separately rise the dough in 2 or 3 pieces if your bowl is not big enough. Rise the dough for at least 1 hour. The longer you rise the dough, the more pockets it creates.

Shape the dough into pizza bases on pieces of baking paper using the polenta grains instead of plain flour when you roll out the dough. (if you are not using the dough on the same day, you can roll them into 300-400g balls and leave it with the fridge.)

Preheat the oven to 225-250C with the baking tray in the oven and allow the dough to rise again on the baking sheet while the oven is heating. When the oven is ready, brush olive oil on the dough and put the baking sheet with the pizza base onto the heated tray and bake for 2-3 minutes. This will create pockets of air inside the pizza base.

Take the pizza base out and put your sauce, toppings and cheese on top and put back in the oven for an additional 5-6 minutes. Eat it while it's hot!