French black pepper beef pizza
By VicentaLakin
Today's pizza, with French chili beef, makes fresh beef, then bakes with cheese vegetables, opens up beef grains, eats so much that it's not good to cook for itself! The pizza practice is simple, with ketchup being used directly after the shipment, and the roasted beef pellets laid on, and no more pizza sauce, so simple and still delicious, because the roasted beef pellets and ketchup tastes very well in combination。
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for French black pepper beef pizza
1
First put milk, eggs, salt, sugar in the bread can
2
And then put the fermented and yeast powder in, and start the flour program
3
Add softened butter in 10 minutes
4
I've got 30 minutes for my toaster to pull out the muzzle
5
A nice pasta
6
Fermentation to double the size
7
In the course of the pasta, we're going to need an autumn and a sacrilegious fruit, and I've also got a blue tomato. They all wash and dry the surface
8
You put oil in the pot, you cut the beef, and you put it in the veal. Colour
9
Then join the onions and flip
10
Add French black pepper roast
11
I'm gonna go back to the real change of the beef
12
Put the fermented noodles in a round, warm and wet, about 20, and then poach the surface with a fork
13
Put on a ketchup
14
Scratch up the Masurira
15
Put the roast beef on the line
16
Cut the acorns and the fruit
17
We'll have another Masurira at the top
18
It's 200 degrees in the oven, 160 degrees in the oven, preheat it down to the middle floor, about 15 minutes in the oven
19
And then we'll take out another layer of Masurira and then we'll put it in the oven for five minutes
20
It's a baked pizza
21
And when it's done, it's pretty good. It's a lot of beef. It smells goodFrench black pepper beef pizza Make Tips
The oven has no choice to fire, can be 180 degrees, medium-level roast, and the temperature can be adjusted to the temper of its own oven。