Italian mushroom seafood pizza corner

1

Leather: 150 grams of high-gluten or medium-gluten flour, 20 grams of milk powder, 10 grams of fine granulated sugar, 3 grams of salt, 3 grams of active dry yeast, 10 grams of olive oil, 60 grams of an egg, 75 grams of water.

2

Filling: 40 grams of crab-flavored white mushrooms (you can also put other mushrooms), 40 grams of fresh mushrooms, 40 grams of crab meat sticks, 40 grams of fresh shrimp meat, 20 grams of carrots, 20 grams of onions, 15 grams of red, yellow and green peppers, 10 grams of garlic cloves, 80 grams of shredded mozzarella cheese, 5 grams of olive oil, 3 grams of salt, and 3 grams of black pepper.

3

Pour in 10 grams of fine sugar and active dry yeast with 75 grams of water and water temperature at 30 degrees C and stir well.

4

Pour the flour, milk powder, salt, and eggs into the dough basin, then pour the yeast water into the basin, and stir repeatedly with a rubber dough knife.

5

Take out the dough and place it on the panel and rub it repeatedly until the muscles are kneaded. Then add the olive oil in three times. After kneading it well each time, add the oil for a second time. Never add it in one time. Knead the dough until it is stretched out by hand. Open the film similar to chewing gum and it ends.

6

Finally knead into dough.

7

Cover with plastic wrap for basic fermentation. The fermentation temperature must be controlled at 30 to 40 degrees. Never make the temperature too high or too low.

8

In winter, if the indoor temperature is too low, you can boil some warm water in a steamer as long as it is not hot, and then put the dough on the drawer and wait for fermentation (see the picture above).

9

Making pizza doesn't take as long as making bread, it only takes 40 minutes to an hour.

10

During fermentation we can make fillings. Blanch the shrimp meat beforehand with boiling water. Slice all the fillings as shown in the picture above.

11

Pour olive oil into a wok on heat, add garlic kernels when the oil is hot, stir fry until fragrant.

12

Add onions and carrot cubes and stir-fry.

13

After the onions have become fragrant, add all the ingredients, stir fry, season with salt and black pepper, and remove.

14

Authentic. When stir-frying, you need to add some other Italian spices to season it. I was afraid that everyone would not be used to it, so I omitted it. However, foreign friends have also verified that it tastes more beautiful this way, and it feels lighter and most suitable for ladies. Eat, hehe.

15

Allow the stir-fried filling to cool, add shredded mozzarella cheese to set aside.

16

。。。。。

17

Finished product production: Take out the dough.

18

Press flat on the panel to release the air, then knead the dough into the dough, and divide it into four portions (this feed can make four pizza corners, and the small oven at home can bake two in each oven).

19

After kneading it into small dough, roll it into a round skin with a rolling pin and spread it flat on the panel. Remember not to roll it too thin, just 0.5 cm.

20

Put the stuffing on half of the dough and fold it in half, gently press it firmly with your hands, and then pinch the lace with your hands. You can also not pinch it and the blank will be completed.

21

Adjust the furnace temperature to 200 degrees to preheat for 1 minute and turn off the power. Put the billet into the furnace for secondary tempering. The furnace temperature must be controlled at around 30 - 40 degrees, and must not be too high. This must be based on the actual situation. Depending on the situation, because each oven is different, remember this! It only takes 10 minutes for the second time, and the time should not be too long.

22

Adjust the furnace temperature to 250 degrees to preheat for 3 minutes, and then return to 180 degrees. Put the blank and brush egg liquid into the oven and bake for 15 minutes and take it out to complete the making of the entire pizza corner.

23

Back to 180 degrees.

24

Put the blank brush egg liquid in the oven and bake for 15 minutes, and remove it to complete the entire pizza corner.

25

The next thing is to prepare a bottle of beer for Beijingers to speak; you can "start rubbing" when it's hot.

Friendly Reminder; 1. When stir-frying the filling, even if you are using olive oil, do not use too much, because the dough already contains oil. Focusing on health and nutritional balance is highly valued today. 2. The stir-fried mixed filling must be cooled down before adding Mozzarella cheese, otherwise it will melt prematurely. 3. The shape of the pizza corners can be changed at will; Italians also make them into triangles, and mushroom filling is a good choice. In any case, do not use fillings with high water content. It is recommended to cook seafood fillings first; otherwise, they will release liquid and you will be unable to proceed with the next steps. 4. Finally, for beginners, it is suggested to use less filling to make it easier to handle. It must also be emphasized that if you notice the pizza corners expanding rapidly during baking, poke them a couple of times with a toothpick. Otherwise, they will burst and all your previous efforts will be wasted. Remember! The above is a contribution from "Da Chao Shao".