Wheat flour 200g, wheat flour 400g, yeast 12g, egg yolk 20g, thyme 45g, beef 100g, bell pepper 20g, onion (white skin) 130g, cheese 65430 g and salt 65430g.
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Technological practice: baking.
Side dish area: hot dishes; Meat dishes.
The field of recipes: recipes from other countries.
Production method:
1. Put the dough into an oiled baking pan, move it into an oven preheated to 2 10℃, and bake for about 7 minutes until the color is golden yellow.
2. Wash and slice beef; Wash green pepper, red pepper and yellow pepper, and cut it; Peel the onion and cut it into strips. Put it aside.
3. Brush the baking pan with a thin layer of oil, put it in the crust and spread it with black pepper sauce (25g). Then spread shredded cheese on the crust, evenly spread beef, green (6g), red (6g), yellow pepper (8) and onion, and finally sprinkle shredded cheese (30g) and cheese powder (50g).
4. Move the crust into an oven preheated to 200℃ and bake for about 6 minutes until the cheese surface is golden yellow, then take it out.
Health tips:
Beef has high nutritional value and is rich in protein. It has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind, quenching thirst and promoting fluid production. The recipe is delicious and nutritious.
1 Pay attention to the proportion of flour. When making pizza crust, the ratio of flour to yeast should be controlled. 500 grams of flour corresponds to 5 grams of yeast, which is the standard ratio. Dough has a honeycomb structure. Knead the dough until the surface is smooth and stir for 30 minutes. Roll it into a moderately thin cake. If you want to eat thinner, roll it thinner.
When the dough is completely made into pizza crust, the degree of dough fermentation is insufficient. If the fermentation is not sufficient, the dough gluten will not stretch and form a dead state. In this case, even if the dough is baked at high temperature, it is difficult to color, and it is also very dry and hard. At this time, the baking time should be reduced. First of all, the cooked blank should be baked at low temperature, and the filling should be processed at 250 degrees for 3 minutes before use.
3 The baking temperature should not be too low. If it is a semi-finished pizza base, it is usually baked first and then frozen or refrigerated. Too much water loss makes it difficult to reheat. It is suggested to thaw before processing and bake at high temperature for a short time. Not suitable for pizza with too much cheese.