Sausage oxen pizza
By VicentaLakin
i made this little tongue-shaped pizza for my niece today, and the cheese tastes like gold and radish
Recipe Recommendations
- high-gluten flour 120g
- low-gluten flour 30g
- vegetable oil 10g
- yeast 1.5G
- salt 1.5G
- sausage 2 pieces
- bell pepper 1/4 root
- onion 1/4 of
- ketchup appropriate amount
- mozzarella cheese appropriate amount
- Parmesan cheese powder appropriate amount
- qingshui
- salty and fresh
- roast
- several hours
- ordinary
Steps for Sausage oxen pizza
1
(b) Prepare food; sausages are cut in thin, cylindrical and onion are cut in a slightly thick silk form2
Combining all the pasta food into smooth ones3
It's about twice the size of the fermentation4
(b) The boiler is free of oil and the boiler is first put into a boiled sausage fire, but not in a shambles5
(b) No need to put oil on it, continue to put it in a cypress for a few minutes, and then put it on an onion and cut it off6
We're going to have to put up a refill7
They are divided into three groups, rounded and loose for 10 minutes8
Growing up tongues with crutches and pouring them into dishes9
Plugged with a fork on the surface and fermented again for 10 minutes10
A layer of ketchup on the surface11
(b) Sausage and vermin12
(b) Masurila cheese and, finally, cheese powder13
Put it in the middle of the 220-degree preheat oven for about 13 minutes14
Completed Chart15
Completed ChartSausage oxen pizza Make Tips
1) Because of the different water intakes of different branded flours, liquids are set aside when lased, and the soft hardness of the face is added as appropriate during rubbing. 2) The material may be self-regulated according to its preferences. 3) I don't have salt in my casserole because of the salt in the Palmerson cheese powder, which is a good mixture with Masurila cheese. 4) If only one pizza is suitable for nine or ten inches of pizza. 5) The temperature of the oven is regulated by the temper of the oven。