Black pepper chicken Dish Pizza
By VicentaLakin
On the afternoons of the warm winter, he was lurking at home to read books and listen to music. For most of the day, he himself made a milky shrub pizza, and watched his family sweep through the clouds, warm and full. That's the little happiness of ordinary people。
Recipe Recommendations
- high-gluten flour 90g
- low-gluten flour 60g
- unsalted butter 35g
- mozzarella cheese 140g
- tomato 100g
- onion 50g
- garlic 4-merous
- green pepper half a
- red pepper half a
- white mushrooms of 4
- green peas a little
- yellow corn a little
- beef sausage 1 piece
- chicken breast meat 100g
- pure milk 80g
- white sugar 25g
- salt 2g
- Angel yeast 2g
- Pizza grass a little
- basil a little
- black pepper a little
- Li Kum Kee soy sauce a little
- egg white a little
- little pink a little
- sweetening
- roast
- several hours
- senior
Steps for Black pepper chicken Dish Pizza
1
raw photos, pizza first. high-banded flour 90g, low-banded flour 60g, salt-free butter 20g, milk 80g, yeast 2g, salt 2g, sugar。
2
Milk heats up to about 35°C and is placed in a yeast mixing soluble for 5 minutes. One side into the basin and the other with chopsticks。
3
Start rubbing your face and rubbing it hard。
4
It'd be nice if you had a smoother face
5
now you can put 20 g butter in it and keep rubbing。
6
Full integration of butter and face into the extension phase
7
It was then rubbed into a smooth grub (this step is about 15 minutes) and covered with wet cloth and fermented in warm places。
8
We can get the pie ready while the noodles ferment. Washing the chicken breast into chickens and putting it in a proper amount of black pepper, salt, and pickle。
9
a photo of tomato sauce raw materials. time is still rich, and then you make your own pizza sauce. tomatoes and onions are cut to shreds, garlic is cut to garlic, butter 15g, sugar a spoon, pizza and roller。
10
Put a little fire pan in butter。
11
Put it in garlic and make it smell。
12
Put it on the onion and keep firing。
13
Put the tomato in a sip of a spoon of sugar, and then the pizza and lorega water to last for 15 minutes。
14
The fire will be a delicious ketchup。
15
The fire will be a delicious ketchup。
16
After two to three hours, the chicken pickles add a small amount of egg clean and a flat mix of powder. The flat pan was put in a small amount of olive oil fire and the chickens were made into a five-minute ready reserve。
17
Pumps taken together: cyanide, red pepper cut into a diamond block, white mushrooms, beef intestinal slices, boiling water in the pot to boil the peas a little bit, and then wash them with cold water and dry them up。
18
masurira cheese 110g graft, 30g sliced into little strips
19
The fermentation ends when the mask is twice as big as it was
20
The fermented noodles continue to flow on the board, and in a few minutes they can be made of a 8-inch pizza-sized pasta with a stick。
21
Put the pasta on the pizza plate for 20 minutes, and then insert a small hole with a small fork。
22
On the pasta, code up the Masurira, wrap the sides。
23
A bagel of pasta
24
Put pizza sauce on the cake。
25
Then put on the chickens and spread them evenly。
26
And put on green peas and corn
27
Set up the white mushroom and beef intestinal slices, and put another Masuriras。
28
The oven is preheated at 180° 5 minutes above and below, the pizza plate is placed in the middle for about 12 minutes, the last remaining Masuriras on pizza is removed, an egg fluid is painted on the edge of the pizza and continues to be placed in the oven for five minutes。
29
It's done. It's hot。Black pepper chicken Dish Pizza Make Tips
1. Heat the milk to around 35°C, which is very beneficial for dissolving the yeast and enhancing its activity.
2. Making the crust is a physically demanding task, and the entire kneading process takes about 30 minutes.
3. For the pizza sauce, use ripe tomatoes and simmer for a longer time; reducing the sauce over high heat will make the flavor richer and more aromatic.
4. When making pizza at home, you might put on a lot of toppings. If time permits, sauté the vegetables in a pan beforehand to prevent them from releasing water during baking, which would affect both the appearance and texture.