Pineapple roast duck thick pizza

1

Blanch the skin of the duck breast meat with boiling water first. After blanch, add about 10 grams of COOK100 marinade, then add 10 grams of maltose and grasp it repeatedly with your hands.

2

Then marinate the duck skin side up for 4-5 hours, allowing the duck skin surface to dry until slightly dry. After marinating, place the duck breast meat into a baking sheet covered with aluminum foil paper.

3

Put the duck breast meat in the oven and bake over high heat at 230 degrees for 15 minutes.

4

Bake until the skin is golden and remove.

5

Then let dry for a while and cut into thin slices.

6

Slice the pineapple pieces and set aside.

7

Blanch green peas and sweet corn kernels in water, remove and drain the water for later use.

8

Add yeast, sugar, salt and butter to the flour.

9

Then rub evenly with your hands, rub the butter until it is fine and mix well with the flour.

10

Finally use warm water to mix the dough.

11

Mix the dough and ferment.

12

Expand the dough to twice its size, remove it and press it flat on a chopping board to drain out the air inside.

13

Then round and stir for 15 minutes.

14

Press the dough that has been brewed twice flat, then stretch and throw it into a cake blank and place it on a baking sheet. Use your hands to shape the cake wall and poke some small holes in the cake blank.

15

Put it into the oven to bake the cake blank, bake it over high and low heat at 190 degrees for 6-8 minutes, and bake the cake crust to shape.

16

During this period, cut the cheese stick into thick slices.

17

Spread hot dog tomato sauce on the baked cake, smear egg liquid on the cake wall, and then sprinkle with a little shredded cheese to spread a layer of vegetable toppings.

18

Place 50% roast duck slices and pineapple slices on top of them.

19

Sprinkle with a layer of shredded cheese and a little black pepper.

20

Put the cake into the oven and bake at 230 degrees for 5 minutes.

21

Spread the other half of the roast duck slices and pineapple slices.

22

Sprinkle the remaining shredded cheese and vegetables on top.

23

Lay the last material and send it into the oven, and bake it again with upper and lower heat at 230 degrees for 5-6 minutes.

24

Bake the cake until golden brown, take out, sprinkle with a little black pepper and serve.

25

The production is now complete.

26

Cut it with a pizza knife when eating and enjoy it separately.

Characteristics of this pizza: golden skin, fragrant pineapple filling, matching with fruits and vegetables, and delicious flavor at the entrance. Warm tips: 1. Before marinating duck meat, be sure to slightly scalm the duck skin with boiling water and then marinate it. After marinating, dry it with the skin side up, so that the roasted duck meat will be charred and tender. The temperature during baking should not be too low. If the temperature is low, the duck meat will be roasted for too long, causing the duck meat to lose water and the taste will be bad. Therefore, the water should be locked in as soon as possible with high temperature. 2. Pineapple can be made fresh or canned. The taste of fresh pineapples will be more intense. Be sure to drain the water before roasting. 3. When baking this pizza, add a little butter and milk powder when kneading the dough, it will taste more fragrant, which can increase the aroma after baking. When paired with duck slices and pineapple, it will be more intense and delicious. This privately made delicacy "Pineapple Roast Duck Thick Pizza" is ready for friends 'reference!