Chicken pizza in Orleans
By VicentaLakin
It's a pizza-based croissant, with soft coleslaw, and an Orléans roasted chicken that tastes spicy and delicious, with a small amount of acupuncture, with more nutrition and colour, and with the addition of Masurila cheese, which makes the pizza taste even better。
Recipe Recommendations
- Special powder for roasted and tasteless pizza 300 grams
- qingshui 210 grams
- yeast 3 grams
- white sugar 10 grams
- salt 3 grams
- butter 20 grams
- chicken breast two
- Orleans barbecue 40 grams
- ketchup appropriate amount
- okra appropriate amount
- mozzarella cheese appropriate amount
- hot and sour
- roast
- several hours
- ordinary
Steps for Chicken pizza in Orleans
1
Good cake
2
All the cakes, except butter
3
Softened butter into a slightly smooth noodle
4
Scratch a smooth face, cover a fresh membrane and ferment in warm and wet
5
When the noodles ferment, you can handle the chicken. Two chickens with their chests removed and cleaned
6
Cut it in two centimeters
7
It's pouring into New Orleans
8
It's perfectly even with the meat, and it's a half hour or so
9
When the noodles reach about 2.5 times the original amount, use their fingers to poach the flour, put a hole in the top, don't shrink, and ferment
10
Take the noodles out, put them on the mat, exhaust them round, split them into two pieces according to the grill used, and pine them for 10 minutes
11
Take the time of the pasta lax and put the pickled chicken in the frying pan and try not to leave any water in it
12
Take a noodle and make it bigger than eight inches. With a mattress, you can measure it
13
Put the pie skin in the eight-inch grill, with a slightly higher edge, with an even hole in the middle of the meal fork, so it's cooler than it is in the oven
14
In the middle of the preheated oven, 180 degrees, up and down, 10 minutes
15
When you bake a pizza peel, wash the akills, dry the water, cut it in a small circle, stand by
16
Take the roasted cake out of the oven
17
17. Smash the ketchup evenly
18
Then we'll spread the masulilla cheese, chicken pieces, autumn rings
19
And then we'll put another masulilla on the surface
20
In the middle of the oven, 180 degrees up and down, about 12 minutes
21
The cheese surface melts a little bit of gold yellow and it's out of the oven
22
The bottom of the pie is so hot and so soft, the chicken tastes so hot and tastes so good