Cheese rolls of veggie ham and milk pizza
By VicentaLakin
new year's eve has been eating pizzas since the past year, at a price, like a pizza for days. 🍕 is now able to make it on its own! and buy the freshest food dyy at the most affordable cost, and tastes delicious and sweet, including imported cheese that seems to be homemade. it's an interesting adventure to be a pizza, to be able to make two big pizzas in one platter, and to be happy, to have two words in my heart: good save. it's only a few days before the food is eaten, and there's a feeling that i can walk across the street with pizza on my back. and a vegetable pizza and a fruit pizza match, like a pair of my constellations
Recipe Recommendations
- milk
- olive oil 56g
- salt a teaspoon
- sugar a teaspoon
- high-gluten flour
- low-gluten flour 230g
- high active dry yeast 1 teaspoon
- mozzarella cheese 250g
- Imported tender ham
- variety of vegetables appropriate amount
- various fruits appropriate amount
- coconut oil appropriate amount
- Homemade pizza sauce appropriate amount
- milk fragrance
- roast
- a day
- senior
Steps for Cheese rolls of veggie ham and milk pizza
1
The milk, olive oil, salt, sugar, high-banded flour, low-banded flour and high-activity dry yeast are mixed together, mixed into a bakery, and the face of the flour is examined with a slight elasticity and smooth surface after the bread machine has been rubbed into a noodle. It was then covered with wet cloth for an hour and a half to two hours, fermented to twice the size of the pasta, and then taken out of it three-parted, two of which were mixed for vegetable ham and two for fruit-coated pizza。
2
When the noodles are out of the air, they will continue to squeeze their exhausts, and will remain silent for three to five minutes after the bubbles are cooled, followed by 15 minutes of fermentation at room temperature. A large amount of pasta is then drawn and placed in a spherical dish, which begins in the middle of the ball and ends up on the four sides of the grill, and ends up on the four sides of the middle。
3
Then, when you're involved in the masurila cheese in the thick side of the four sides (with a thick side, full cheese in the thick side, and a thick half-sealed lasagna with cheese, you can show the thick side of the cheese in it, like a cheesy pizza, or I've chosen the rest of the cheesy to roll down), don't damage the thin part of the middle, if necessary, by putting the thick side in the middle, ensuring that the thin side is intact, and then poking a small hole with a fork on the thin fare of the four sides, so as to prevent swelling (and remember that the thick side of the surroundings will also be covered with forks), and finally the whole face will be covered with pizzle sauce, as illustrated。
4
The first layer of masulilla cheese was then spilled on a pizza with the first layer of pizza, followed by ham, an eggnom on the ham, and a variety of her favorite vegetables (the vegetables are washed and cut before they are put in, and the extra water is drained from the hot, unoiled boiled vegetables in order to avoid the evaporation of the vegetables during the roast)。
5
I have chosen mushrooms and mushrooms, onions, peppers, tomatoes, peas (in the course of putting one layer and one layer of vegetables, I have been able to brush pizza sauce on each level and, in the course of doing so, I have been able to draw an egg purified on the thick edges of the surroundings, and I have been able to spread a second layer of masurila cheese during the vegetable season). Finally, the third layer of masulilla cheese is spilled on the surface, so it's thicker。
6
Put it in the oven at 210°C, bake it for 15 minutes, then at 230°C, bake it for two minutes, and then come out of the oven after the roast。
7
Now, the rest of the dough is made of fruit-creased pizza. As in the case of the vegetable pizza production process, the spherical form is then swung after waking up, and a layer of coconut oil is first painted on the grill (so that the roasted fruit has a clean nose). And then, on the inside of the grill, it's just a thinner pasta with the same thickness and a fork on it。
8
Full of homemade pizza sauce。
9
Put in good fruit. Self-selected, without processing。
10
On each layer, a pellets of nuts can be placed。
11
There is also a layer of masulilla cheese on all floors。
12
Put fruit。
13
Throw cheese。
14
And bring fruit like a pile of fruit。
15
The oven is baked, sweet and juicy, and the fragrance of fruits and coconuts is taken。Cheese rolls of veggie ham and milk pizza Make Tips
Co-use of high-and-low-banded flour: High-banded flour can make baked pizza soft, low-banded flour makes pizza soft and sweet, so the two sides are mixed. 1. Cleaning up onions, tomatoes, onions, garlic, carrots, celery and adding tomato sauce, olive oil, water, lemonade, after which they are mixed into a mixer. 2. Vegetable paste before the burning oil is put into the ground, the small fire is turned on, the fragrance of the meal becomes fragrance, and the pot starts when it has a certain degree of viscosity. That's when the pizza sauce is ready. Pisa production is a reminder: fruit pizza is baked with fresh fruit directly into the pasta, and attention is paid to the quantity of fruit, because the moisture of the fruit is evaporated in the baking process, with more fruit and more evaporation in the oven, thus affecting the shape and taste of the pizza and contaminating the cleaning of the oven. So put in a proper amount of fresh fruit. Masurira cheese on the third floor: two layers of cheese can be spilled first and baked in the oven, and after 15 minutes of baking 210 degrees centigrade, pizza can be taken out of the third layer of Masurira cheese and then put in the oven for two minutes at 230 degrees centigrade. The last reminder of friendship: pizzas are really full, they're not easy to digest, especially cheese, and maybe you'll be like me, having a big piece of pizza for lunch, and not feeling any hunger until dinner. I think a pizza is enough a day