Tuna pocket pizza
By VicentaLakin
He was once called "mysterious pie" by his roommate at his school. The bag of pizza was inspired by Chinese pie, which was easily carried by the son of the school. I feel like tuna and mustard soy sauce, cheese that's hidden in my heart, it's rich and mysterious, pizza with low-banded flour and whole wheat flour, meat, sauce and cheese, it's not very nutritious for a student who's growing a body
Recipe Recommendations
- high-gluten flour 150 grams
- low-gluten flour 100 grams
- whole wheat flour 50 grams
- yeast 5 grams
- milk powder 10 grams
- qingshui 210 grams
- salt 4 grams
- olive oil 10 grams
- canned tuna appropriate amount
- mustard seed paste appropriate amount
- ketchup appropriate amount
- basil appropriate amount
- the mozzarella appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for Tuna pocket pizza
1
(b) High-banded flour, low-banded flour, olive oil, whole wheat flour, milk powder, yeasts and salt mixed into a smooth paste of fresh water2
Scratching to smooth noodles3
It is fermented twice as big in the warm and fermented4
An average of four copies of the excretion, covering 15 minutes of membranes5
AFTER THE LAXITY, TAKE A SMALL NOODLE AND GROW ABOUT 22 CM X 16 CM RECTANGULAR CHIPS WITH A CANE6
(b) To put ketchup on the middle7
Another layer of mustard seed sauce8
- Masurila cheese9
(b) Spray tuna cannery10
And finally, Salazar11
Collapse from one third left to the right12
Collapse from the right to the left one third and tighten the mouth13
Cut in half with a knife14
Turn it over and put it in the oven and tap it with your hands15
Covering the film with fermentation up to 1.5 times the size, sifting the powder and slit two small mouths with a knife16
In the preheat, 230 degrees, and in the middle of the 200 degree oven, about 15 minutes17
Completed Chart18
Completed ChartTuna pocket pizza Make Tips
In fact, you can add it to your own pleasures, like bacon, chicken, beef fragrance. Second, the temperature of the oven is to be adjusted to the temper of the oven。