Sea and land pizza
By VicentaLakin
THE CHOICE OF GOOD FOOD TODAY IS SO VARIED THAT EVERYONE HAS A UNIQUE VIEW OF HOW TO EAT, SO MANY PEOPLE LIVE ON THEIR OWN, BUT WE DON'T SEEM TO HAVE ENOUGH FOOD TO EAT, NOT JUST TO EAT, BUT TO MAKE GOOD FOOD AROUND US. ALTHOUGH MORE AND MORE PEOPLE NOW PLAY HOME BAKED, MANY NEWCOMERS FEEL THAT IT DOES NOT JUST NEED A LOT OF TOOLS TO TEST TECHNOLOGY, SO THEY DON'T HAVE MUCH TO GO AROUND THE BAKED DOOR. IN FACT, I THINK THERE'S ENOUGH IN A SMALL OVEN AND IN A HOT FOOD EXPLORER, AND TODAY THE GRILL BROTHERS ARE HERE TO TEACH YOU HOW TO MAKE SEA AND LAND PIZZAS WITH ONLY A SMALL OVEN. THE ADVANTAGE OF MAKING A PIZZA ON ITS OWN IS THAT IT IS NOT ONLY HEALTHIER THAN THE OUTSIDE, BUT ALSO DOES NOT WORRY ABOUT ANY ADDITIVES, AND THAT EVERYTHING YOU LIKE TO EAT IS ENOUGH, THINKING THAT EVERY TIME YOU GO INTO A PIZZA STORE FOR A PRICE, AND YOU HAVE SO LITTLE CHEESE AND PIE, YOU CAN PUT ALL THE FOOD YOU LIKE IN A BAG AT HOME, WHICH IS ABSOLUTELY THE DRIVING FORCE BEHIND YOU. OKAY, WE'RE GOING TO GO OVER THE DETAILS OF THIS SEAFOOD PIZZA AND MAKE SURE YOU CAN SEE IT! TOOLS: A SMALL OVEN SAYS IN FRONT THAT THE TOOLS WE NEED TO MAKE THIS PIZZA ARE ONLY OVENS, AND THAT I USE 150 DEGREES FOR 15 MINUTES, THEN 180 DEGREES FOR 10 MINUTES, AND EACH OVEN HAS A DIFFERENT TEMPER, ALTHOUGH THE PROCESS IS A LITTLE COMPLICATED, BUT THE PERFECT PIZZA IS NOT ALLOWED IF YOU TOUCH YOUR OWN OVEN. THE LIST OF FOOD REQUIREMENTS: IT IS DIFFICULT TO KEEP PACE WITH THE SCALE OF PURCHASES OF FOOD ITEMS, AND MANY TIMES MORE IS INEVITABLE. IT DOESN'T MATTER. THE LAST BROTHER OF THE ARTICLE WILL TELL YOU HOW TO USE THE REST OF THE FOOD, MAKING SURE NOTHING IS WASTED, WHICH IS SHAMEFUL. STUDENTS WITHOUT KITCHEN SCALES CAN USE THEIR JOBS AS MEASURING TOOLS, FOR EXAMPLE, TWO BOWLS OF HIGH-WEED FLOUR, ONE BOWL OF LOW-WEATHER FLOUR, TWO BOWLS OF WATER AND SO ON. BECAUSE THE PIZZA WE'RE MAKING IS CALLED SEA AND LAND PIZZA, SO THE THREE ESSENTIAL ELEMENTS ARE: “SEA” IS SEA SHRIMP; “LAND” REPRESENTS PORK, BECAUSE PIGS ARE LAND ANIMALS; AND “FRUIT” MEANS THAT ALL FOOD MUST BE FRESH, SO WE HAVE TO ABANDON THE BACON HAM THAT MAKES PIZZA DOORS, AND SO ON, AND INSTEAD WE HAVE TO REPLACE IT WITH FIVE-FLOWER MEAT, WHICH IS RELATIVELY YOUNG AND WHICH IS NOT EASY TO COOK WITH OIL, THE MAIN POINT BEING THAT IT IS UNPROCESSED AND THAT MOM CAN'T WORRY ABOUT EATING TOO MUCH ADDITIVES
Recipe Recommendations
- high-gluten flour 210 grams
- water 195 grams
- powdered sugar 15 grams
- salt 1 teaspoon
- Pizza grass appropriate amount
- fresh shrimp 15 rats
- corn one-third of the root
- green pepper 1 piece
- fresh mushrooms 7 flowers
- cucumber one-third of the root
- low-gluten flour 90 grams
- butter 20 grams
- dry yeast 1 teaspoon
- pizza sauce appropriate amount
- shredded mozzarella cheese 300g
- pork belly appropriate amount
- carrots one-third of the root
- red pepper 3 pieces
- Pleurotus eryngii a
- sweetening
- baking
- an hour
- ordinary
Steps for Sea and land pizza
1
Prepare the required materials
2
First of all, we'll make pizzas with all the ingredients except butter and dry yeast to the untaught pot。
3
The dry yeast is poured into approximately 35 degrees of warm water, evenly mixed。
4
Pour yeast water into a non-clubber pan, mixed with powder。
5
When you start rubbing your face like a right-hand map, the face is soft and sticky, don't care too much. When you rub your face, you must use your wrists to push the face out, and then pull it back and put it back on top and repeat the above as you do with your clothes。
6
In about 15 minutes, the noodles will become smooth, soft, flexible and less sticky。
7
At this point, we set aside the noodles and prepare a large bowl of hot water, a small bowl of butter, so that the insulated butter makes it liquid。
8
Soft butter will be added to the noodles and will continue to rub their faces, which will gradually be absorbed。
9
Do you feel like you've been rubbing your face for so long。
10
It's a fast-repeated move, if it's going to be longer and longer
11
This is a time when the face is sprouted, and we can see a thin film with light, but the film is not particularly tenacious, and there will be some cracks, and the cracks are close to a circle but some sawn teeth, and it will reach the stage of expansion we need。
12
Re-introduce the open face of the film into a lasagna, put it in a pan, cover it up, and ferment it for an hour (an additional benefit of using a non-cluctable pot, which will save all the protective film)。
13
The fermentation process allows us to prepare the material, but in order to make the fermentation look more intuitive, we start with an effect map, which, in an hour's time, shows that the face is almost twice as big and the fermentation is done。
14
A boiler of water, pouring into shrimp and getting red, should be done before the face is covered, the earlier the shrimp is treated, the better it is for shrimp to be treated, and it's easier to skin shrimp shells, after all, to deal with the hairyness of their hearts when they jump alive。
15
... to remove red-hot shrimp over cold water (the principle of hot swelling and condensed shrimp meat will be severed from the shell) and remove the shrimp line from its back with a knife, adding a little salt and wine。
16
Five flowers cut thin, put in the bowl, with a little salt, black pepper powder and a little wine pickle。
17
We'll wash all the vegetables, control the dry moisture, and then we'll cut the mushrooms to the slices, the apricot mushrooms
18
Paprika
19
The apricot mushroom slice
20
The onion slices turn it into a strip
21
Corn peeling, carrots, cherdin
22
The cucumber turns out the screwdriver with a screwdriver (of course, you can cut the slices directly, but I like to eat them alive, so it's mainly for later decorating on the edges, and a well-trained family can cut the cucumber into flowers)。
23
Time passed quickly, and one hour passed without realizing that we had to take a silica pad or tear a siphon of film and spread some flour on the kitchen table, at which point we had to take out the non-clattering noodles, put them on the silica pads, press the gas inside the silica with our hands, make it smaller again, and the room warms up for 15 minutes。
24
Of course, we can't be free for the last 15 minutes, but we can't use the newly liberated non-pants, because the vegetables are more or less watered, and if we bake them directly on pizzas, we're going to throw all the vegetables in the pot, and we're going to throw them in the fire
25
It's a fire
26
We'll have a little more of that
27
The rest of the vegetables just need a little bit more
28
Fire
29
The cucumber can be omitted because it is the last to be decorated and does not have to bake with other vegetables。
30
once we're done with vegetables, we go back to pizzas, and we use a cane to twig the waking pasta into a cake that is close to the size of a grill, with a thicker size of about 0.5 centimetres around, so we can better surround the material。
31
We'll have some leftovers, it's okay to put the leftovers behind us。
32
Use a fork in the middle of a pastry to make sure the bottoms don't go up in the oven
33
Put an appropriate amount of pizza sauce in the pasta。
34
with a silica brush or a spoon of whatever kind, wipe the pizza sauce, as evenly as possible
35
Pizza sauce usually contains pizza, but in order to make the taste more pure, we can spread another piece of grinding pizza, which we can all buy in bakery。
36
Masurila cheese, Masurila cheese, is the key to pizza, so we can't replace it with another cheese, and we have to add a cheese layer to every dish we have to make perfect pizza。
37
We usually make pizzas with meat first and vegetables later。
38
And an additional Masurila cheese。
39
All kinds of vegetables are evenly integrated, and light pressure is applied to keep them at a level。
40
Masurila cheese。
41
Finally, shrimp is at the top, and the good thing about the last shrimp is that it looks pretty good, and when the pizza is done, I get shrimp for the first bite。
42
Put the pizza in the pre-heated oven, set 150 degrees, bake 15 minutes, then take out the pizza, and if you've seen the video, then look at the picture, which is 15 minutes later, and you can see that the pizza has changed dramatically
43
We'll take the pizza and we'll make some pepper and pepper. After a long period of roasting, the coloring changes, at which point the extra surface looks more beautiful, and the remaining Masurila cheese is spilled, then added to the oven 180 degrees and baked for 10 minutes。
44
It's coming out
45
We can already taste the fragrance pizza, but in order to make it look even more beautiful, the Geggers have added slicing cucumber chips to make it look better, and it's good to have a cup of cucumber while eating it。
46
Try some
47
It's delicious
48
What about the rest of the pizza stuff? The answer is to make buns, dumplings, and so on. Now let's just say how to make buns and pizza bags. Each shrimp will be cut in three parts, the rest of the food will be cut apart, mixed together, and a little salt added. The shrimp will not be shredded because large grains have a better taste, and three cuts will avoid overlaying the skin。
49
The noodles are striped into strips, siphons in equal parts, pelts in skins, one hand with a bag, and the other thumbs and index finger grabs the corner of the skin, turns it around, and then wraps it around a circle. The bag room is 15 minutes warm, and in the boiler that has been boiled, the fire is 15 minutes delicious。Sea and land pizza Make Tips
1. We must eat the finished pizza while it is hot, as this is when the cheese stretch is most prominent and the texture is the best. Many friends are curious as to why their mozzarella cheese doesn't stretch or the stretching isn't obvious even though they use it too. In fact, a major reason is that the mozzarella cheese solidifies back together after the pizza cools down. 2. Kneading dough is a strenuous task. Kneading the dough to the expansion stage results in a better texture, and because the dough skin is less likely to tear, it facilitates the subsequent shaping. This process can be tiring, but consider the benefits: you get to make fragrant pizza, get a workout, and save money on a gym membership. It’s killing several birds with one stone; Mom no longer has to worry about me losing my figure from eating too much. 3. Different flours have different water absorption capacities. When kneading, you can reserve a small amount of water, about one tablespoon, and add it later if you feel the dough is too dry. This makes it easier to achieve a dough with the right consistency. 4. Every oven has its own "temperament," and domestic ovens generally run at higher temperatures. To be safe and avoid burning the crust due to excessive heat, it is recommended to lower the temperature and extend the baking time. Keep an eye on it during baking; the pizza is ready once the crust has turned a golden yellow color. 5. When sautéing vegetables to remove moisture, you can appropriately add some salt so that the pizza flavor won't be too bland. However, you can also choose not to add salt, just like Brother Grid, as the pizza sauce, pizza herbs, and mozzarella cheese themselves serve as excellent seasonings. The tutorial concludes here. It is a bit lengthy, but as long as you read through it, I believe you can also make a perfect pizza. I would also like to thank Lezhong for organizing the "Colorful Summer Creative Baking Competition," which gave me the opportunity to share my tips with everyone. XOXO