Pineapple pizza
By VicentaLakin
Pineapple eats sour and sweet, and it does have the effect of appetizing the digestive effect, thanks mainly to the pineapple protein enzyme, which helps to decompose proteins in the stomach, supplementes the digestive enzymes in the human body and restores digestive function to the indigestion poor. And then you add soft peas to make them taste better
Recipe Recommendations
- high-gluten flour 120g
- yeast 2g
- salt 2g
- fine sugar 2g
- corn oil 10g
- milk 70g
- diced pineapple appropriate amount
- red bean 20g
- salty and sweet
- roast
- several hours
- simple
Steps for Pineapple pizza
1
wash 20 g red beans with 30 g white sugar and water pressure pans for half an hour. if there's no high pressure pans, make them red beans one day ahead of schedule and cook them the next
2
The red beans, that's honey beans. Put them on the filter
3
Put pizza skin material in the toaster, rub it in the full expansion, and remove the gloves
4
Fermentation in a bakery to 1.5-2 times larger
5
During the fermentation, pineapple wash, cuttin, dry water on the kitchen paper towel. min
6
Noodle fermented to 1.5-2 times the size of a hole in the middle of dry powder
7
Take out the exhaust and turn around for 15 minutes
8
It's in a circle the size of a pizza plate, slightly thick
9
Plug a hole in the hole
10
Put it on a pizza plate, cover the film, and ferment it for about 20 minutes
11
Second fermented pie skin
12
Brush corn oil on the skin, then ketchup on the edge
13
Scatter the thawing masulilla cheese, put it in a pre-heated oven and bake it for 6-7 minutes
14
Take out the pineapple and the bean, put another piece of cheese, put it back in the oven, and continue to bake for about 10 minutes, ready to go when it's colored
15
You can eat something
16
Rose is great
17
I made mango simil when I fermented, and my tea with my baby was readyPineapple pizza Make Tips
1. In step 1, if there is no high pressure pot, soak the red beans one day ahead of schedule, boil the next day, so that each brand of flour is of a different water-sorting nature, and the liquid is partially increased or reduced in accordance with the level of intake of its own flour, and not added at once