香蒜奶油抹醬｜香綿烤大蒜版 Garlic Butter Spread

#料理 #美食 #食譜
料理手札
大蒜烘烤並放涼後，以叉子將完整的大蒜從底部挑出，再將剩餘的大蒜從底部擠出即可。
抹醬製作完成後，須放置冷凍保存，食用前於室溫回軟即可。
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食材
無鹽奶油(室溫軟化)-200g、大蒜-120g、乾燥巴西里葉-2湯匙
調味
橄欖油-1湯匙、鹽(大蒜用)-¼茶匙、鹽(抹醬用)-½茶匙
步驟
(1) 將烤箱預熱至200°C備用。將整顆大蒜的頂端切開，塗抹橄欖油及鹽，再以鋁箔紙包妥後，放入烤箱以200°C烘烤至大蒜軟化，約40至50分鐘。
(2) 將大蒜於室溫放涼，以叉子將完整的大蒜從底部挑出，再將剩餘的大蒜從底部擠出後，搗成泥狀備用。
(3) 取一攪拌盆，將軟化的奶油攪拌成乳霜狀(條紋明顯)，再放入大蒜泥拌勻後，放入巴西里葉及鹽拌勻，並分成三等份。
(4) 將抹醬放至保鮮膜中，對折包妥後，從兩側向內擠壓並捲曲成圓柱狀，再向內收邊包妥，並放置冷凍保存至定型。
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Ingredients
200g unsalted butter (room temperature), 120g garlic, 2 Tbsp dried basil leaves
Seasoning
1 Tbsp olive oil, ¼ tsp salt (for garlic), ½ tsp salt (for garlic butter spread)
Instructions
(1) Preheat the oven to 200°C. Slice off top of the head of garlic. Drizzle with oil and seasoning with salt. Wrap in foil, then roast until soft, around 40 to 50 minutes.
(2) Let the roasted garlic to cool. Use a fork to pull the roasted garlic cloves out of their skins. Press on the bottom of roasted garlic to push it out, then mashed it with a fork.
(3) In a mixing bowl, beat the butter until slightly creamy. Add the garlic and stir well, add the dried basil leaves and salt, then stir well. Divide the garlic butter spread into 3 portions.
(4) Transfer the garlic butter spread onto a plastic wrap, roll up to form a cylinder shape. Twist both ends tight and keep it in the freezer until solid. (Note: The garlic butter spread need to keep in freezer before serving.)

[@vivian1779]

老師的手好有藝術感!

[@user-xb5so5cm7n]

請問烤過的大蒜泥和進奶油跟直接切碎和進奶油的味道上有什麼差異呢？
大部份的網路食譜教學都是後者。
我是用您的方法塗在麵包上，很好吃，但好奇大蒜有烤過跟沒烤過的差別是什麼？

[@Sumie-u1x]

請問冰冷凍跟冰冷藏可以存放多久？