看影片學料理是我這陣子學習之路的簡要方法,此次則以風琴馬鈴薯烤箱詹姆士美食鳳味1040522 - YouTube為學習標的,其中提及將馬鈴薯切成風琴狀的竅門,即在切的過程中墊上兩支筷子,如此即可讓馬鈴薯下方連接的部位保持一定的厚度,不會有任何閃失而斷裂,這個建議倒是蠻受用的。
風琴馬鈴薯的口感應該是酥脆還是鬆軟呢?若以影片中的建議溫度烘烤,要達鬆軟可能有相當大的困難,若是切片時能有較好的刀工,將每片都能切得夠薄的話,說不定可以烤到酥脆的程度,但刀工可不是三天兩天那麼容易隨便練成的,咱們還是一步一腳印慢慢練習吧!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAneP9BZ_ANjqJFLVql2anFcTryQpypY7rS4qVhI8-3rCT2yzH42h6Rc7KmA6D9j26Bq7UHbJnJUgOk4ijH6WBR41ZTu3x5iQWQF7Xz63lEuARJzVzrMi8pqNgnpudLMwURNq4k2ITeTX/s900/P_20151129_161157.jpg)
風琴馬鈴薯可當餐點副菜,亦可作為午茶點心,作法輕鬆簡單,只要有心任何人都可以嘗試,成功機會相當大哦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCG30RdDS6DhzZ-NTgOVAm-aqz8K88pwMaFWQWjghig_kqOu8V3ECcUb1Xy4loiH2CPSnnLSthrNvei5twnMeMHVIRaqaETx3u5est6tsjn2nwzLgP24IWTTnA5t0DghNJFvz8uyry7JNk/s900/P_20151128_165510.jpg)
馬鈴薯兩邊放上筷子,果然切起來安全許多,幾乎不會有切斷裂的問題產生
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKnnAwwBQ6czJBigZSLKhDatCzhyZhve4a3PHVZtdl8Vxd1M1cZZKqgQUlRyjL39dHNArsiSaRyQNgqlseDbfU-hl1crmkhsWFS6-o4bOanh7hVDlTPr29rlFhE1MXZ6tk1lIZysWoUdXe/s900/P_20151128_170924.jpg)
風琴馬鈴薯的作法感覺不難,但複雜的步驟就在於將配料擺入切好的凹槽之中,一個人兩隻手真的很難處理,後來發現若是先用筷子插入製造出凹槽,而後再將配料緩緩置入 ,如此就方便簡單多了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ORantPJHXly5eKl34IlsiUpAer34TUYt-zRx_dQnJi0YdJv5p59ik9yixWcbIUmraYwsNBE65ooCYeM_w4_krId7y6rmiZb86LGLpQDtyKatXIJNyrDnQeT3ofoLODlpcxjtZP-4vIW-/s900/P_20151128_171602.jpg)
料理的初學者,廚房中的菜鳥,總是想要學一些簡單、速成的方法與菜色,經過社群網路的貼文反應,這道「風琴馬鈴薯」又驚呆了許多人
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYytzXmJNR-T3CE_0fcbQLK6sx4CGhphSmSMbFNFfjZPj0RvQRvc3d7E6KTv62bW88vmv1nbYACknH0U18UBl9-DfKxqV3oUd3sE0Xm2Q9HTcKo4n2tTgjZ47xa6BHqM9fDF3xgnYzCn6_/s900/P_20151128_172148.jpg)
烤箱預熱230度後將擺放好的風琴馬鈴薯置入烤20分鐘,但經過實作後發現,僅烤20分鐘後的成品,口感還是覺得硬硬的,感覺似乎要烤久一點才行
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CLvF4PzvN4ohQroE8H9Yef8hMLDuQtpueBR4bBVo1RwphHBhhXmjmhxE4bfd9EX2xTOI-Pw8y7sW-HwmWYdZiLO8Aa2RMB-1h3Dkay1Y-FBIe9v1NFcWBSV3-YFu1Uf5FyI8yox70q8t/s900/P_20151128_180907.jpg)
烤久了的問題即如圖所示,上層突出的培根及撒在上面的起司粉都燒焦了,雖然都還可以吃,但視覺上就差勁了許多,失敗!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_m3dKkhBjq8jJK03S2K4RCVlJZZ8WnAq41nRxSAb_RKKMhIZ3LN8GM4vfwXAv8emFq9Es90wo9h2Hy9aHB8jsvxIHnNtnd_qItuJedLC0d-i9_I8ApCy5BkDjVJFu62hbE93YKIZSbhqh/s900/P_20151129_152626.jpg)
失敗為成功之母,廚房菜鳥哪有一次就搞定的呢?隔天參考更多的網路文章再接再厲,切片的動作也慢慢來,不疾不徐切得還算滿意
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-_lyUHLEi0FyCRy_2TtAr6-GFsVN1fZVOBmuawIHTTyjLVgksGobtTMKcsCuWpQfuJoxpQQ-dC27BAhIlLzIAerGl5BrHlqQkO-mJm9zHLNFxd5F9k0gFL-b3dYfyWiNFakX6HyTXYP8/s900/P_20151129_153158.jpg)
依照詹姆士的說法,切好的馬鈴薯要先用自來水沖刷切面,而後再泡水一陣子,藉以沖洗掉切面的澱粉,避免切面沾黏而無法張開
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依照網路建議,烤之前先水煮或電鍋蒸煮數分鐘,讓馬鈴薯稍微熟了再進烤箱
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-seGlkTuxfwh9KTeb8ePBoo-tQvFpsMLnXdNBE3CI2wYNC55juBgaEbQ8zqcf-l73zynu2lPjhLeBKTseTlJP2Rol4AhoOG-PCsa8WMk4oHaP2wOlRTqzirFNtmaUvrIwsxsM3OJKopW/s900/P_20151129_154230.jpg)
水煮之後開始進行上油作業,除了可使用刷子塗刷外,此次利用在好市多新買的噴油罐,對整顆馬鈴薯進行噴灑,此舉可確保整顆都吃到薄薄的一層油,甚至每一個切面都要撐開噴油
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本次僅為試驗性質,家中已沒有什麼配料好加,僅以些許卡夫芝士粉撒在馬鈴薯上頭
實驗證明,將芝士粉填於切片間會使其較不易張開,若先烤一陣子待其切片張開後,再將芝士粉填入繼續進烤箱烤則較優
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwC49PT4jvjKnUL6nxIungnyAq8HRZA1m38vH7tPffG6RezWvATiMnJnM8CxzdItPjPb7Co_pSl0mNhY4cwExx80ev43MatSyukrdrs22duBSEriSF9drSh-VCzh9b8t9E4_NaWyFRlEN/s900/P_20151129_154739.jpg)
若以家中大烤箱處裡一顆馬鈴薯實屬浪費能源的行為,故換以氣炸鍋加熱烘烤
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFQvnwvqyPBpq3-Z2PPmbommPNR1em3b4pReG772FDM5b9IZsRRm7GPd8_kMoIxPhEqIxy3ihXvgtHdKgL5NsQVGac6ekRwSWB28yhFvUsSxX4RzU2w3FUDQpPMRqDTNT__h0I73K61sU/s900/P_20151129_161030.jpg)
偶而拉開托盤看看,進度似乎還算理想
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切工要細緻,成品必然給予最佳的回報,但身為菜鳥的咱們,用刀還是小心為上,千萬不要自備蕃茄醬哦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj7ajGI6olHjkXBBXsDstyJqZ3bHmCT8vbBtJd7nfdnpUASUVyK3eaqq5Gmb20o9HXfzaBVvuGSvTwE1LFagQ_6p8pcRqQa7J1xOd0H-UOe4Aaho46lTkfWnJaPX8tYF41XnfJyl0s3gm/s900/P_20151129_161224.jpg)
還沒出爐小兒即已聞香在餐桌上苦等,裝盤上桌後立即獲其舉手比讚,昨日挫敗的陰霾一掃而光,頓時一片光明閃爍於眼前
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一片一片切下來送入口中,僅聽其喀滋、喀滋的響聲即已告知,這次成功了!