Beefball pizza
By VicentaLakin
Recipe Recommendations
- high-gluten flour 160g
- low-gluten flour 50g
- olive oil 15g
- fine sugar 10g
- yeast 2g
- salt 2g
- milk powder 10g
- water 130g
- onion appropriate amount
- bell pepper appropriate amount
- small tomatoes appropriate amount
- pizza sauce appropriate amount
- mozzarella cheese appropriate amount
- Parmesan cheese powder appropriate amount
- beef minced appropriate amount
- soy sauce a little
- huadiao wine a little
- black pepper a little
- starch appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Beefball pizza
1
(b) Combining all the pasta materials into smooth ones, covering the fermentation of the film up to a factor of two
2
(b) The making of beefballs while the noodles are fermented; the food required for the beefballs is mixed into a sticky mix, with a two-centimetre spherical pellets placed in the oven 150 degrees baked for 5 or 6 minutes, and the oven is cold
3
Green cypress and onions cut in small slices, with little fire oil cut and dryed in reserve (except for tomatoes)
4
(b) When the face is taken out of the air, the face cane is drawn into a large circle
5
(b) To placate a small hole on it with a fork, to crush the surroundings with a spoon, and to cover the film for about 20 minutes again
6
Upon awakening, a layer of pizza sauce and a suitable amount of masurila cheese and Palmerson cheese will be painted on the surface
7
And put the roasted beefballs and all the pickles
8
Twenty minutes of fire in the middle of the 220-degree preheat oven and the last five minutes to remove an additional layer of Masurira cheese and Palmerson cheese until the end
9
Completed Chart
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Completed Chart
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Completed Chart
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The whole beefball will make you feel betterBeefball pizza Make Tips
1) The beef pellets made in the square do not give a specific amount, because the size of the pellets in the pizza is determined by itself, and those who prefer meat can add more, and the pellets are baked for a few minutes in order to pre-form and post-conception. It is also a good choice to make extra bellows, which can continue to bake in groups for 15 minutes and to eat or make soup. 2) Snacks used in the squares must be cut with a little bit of oil in advance (no salt in the cuisine because I used salty cheese) in order not to overwhelm the taste of the product during the baking process. 3) The Palmerson cheese in the square tastes salty and, together with the Masurira cheese, adds to the taste of the finished product, which is called “the different feeling”. (4) I would like to say here that pizzas do not require too many pies, that pies and pies should complement each other, that they have a pap on their face and that they have a sense of beauty. 5) The temperature of the oven is not absolute