Autumn tuna pizza
By VicentaLakin
Today we share the food memories of Mr. Lin and his mother, Autumn. Mr. Lin's mother made the Autumn. Five years ago, when he left Taiwan for Beijing, Mr. Lin bought 2 kilos of autumn every time he remembered his mother. A chance to mix the akills and the tuna on the pizzas, and get the delicious tuna pizzas shared today
Recipe Recommendations
- high-gluten flour 450g
- whole wheat flour 50g
- Low-sugar dry yeast powder 5g
- milk powder 15g
- olive oil 30g
- ice water 320g
- salt 10g
- shredded tuna appropriate amount
- okra appropriate amount
- mozzarella cheese appropriate amount
Steps for Autumn tuna pizza
1
The liquid portion of the material is first poured into the bread drum。
2
In addition, salt, milk powder, whole wheat flour, and high-banded flour are poured into bread drums。
3
Finally put the yeast on, start the bakery and face function。
4
When the face is removed, it is covered with a bread machine, which uses fermentation to ferment the face for 30 minutes to ~2.5 times。
5
when the fermentation is completed, light pressure on the exhaust, which is then rolled again and split into 220 g each, rounded and covered with a fermented fermentation film for 30 minutes。
6
it is completely condensed with a crutches, approximately 26 cm in diameter and eight inches in size。
7
I'll paint the grill with oil, put the niced pasta in the pizza and ferment for 15 minutes。
8
Autumn slices, on the face of pizza。
9
Put it in shredded tuna。
10
Finally, the masurila cheese is put on according to personal preferences。
11
Put it in the oven, fire 200-220 up and down, 170 degrees down and 10-12 minutes baked。
12
Masurira cheese melts and the surface turns yellow。
13
if you want to know more about bread and canteens, focus on weixinAutumn tuna pizza Make Tips
Why does Q1 use cold water at zero degrees to keep the noodle Q2 hot without a baker? What's the fermentation temperature? Will summer and winter be different? To stir up the mural, the temperature of the summer fermentation is lower, 20-22°C. If it's winter, 25-27°C doesn't matter, Q3 teacher. You don't need a hole in the Q4 when you're out of fat? No, because the bottom is enough to level the Q5. Why don't you put sauce on the bottom? Doesn't it taste light? You can choose between a sauce and a Q6 pizza noodle. How do you save the puffed Q7s if they're extra? Would you like to cook first or just freeze? The mask covers the flavoured membrane, which can be used when it is needed to retreat. How much of Q8 flour can be made of pizza? You don't have to. You can bake or burn as you want. Mr. Q10, what's the reason I often separate the bottom of the pizza from the food inside? The bottom of the Q11 is about 0.5-1cm thicker. Q12 pizzas also have to be rubbed out of the mural. It's a little stretchy to make bread elastic, and it's swelling. If it's wet at the bottom, does it have to dry it up and turn it up when it's baked? Yes, it needs to be shortened. If the temperature is as low as possible, you can ice the food. Summer's warmer than high unless it's winter