Minced beef, onion, carrot and mushroom

-Accessories-

Dried yeast, pizza powder, canned tomatoes, salami

Mozzarella cheese, olive oil

1. First, make the bread, 90ml warm water, 2g dry yeast, and stir well.

2. Pour 150g pizza powder into a cooking basin, 2g sugar and 2g salt. High gluten flour and low gluten flour are mixed according to 2: 1.

3. Add yeast and water and stir with two fingers.

4. After mixing evenly, put the dough on the panel and knead it until the surface is smooth and round.

Ferment at the bottom of the basin, sprinkle flour on the bottom of the basin and the surface of dough, cover with a layer of cloth, and ferment at room temperature.

5. Next, make meat sauce, stir-fry 300g minced beef and sprinkle some black pepper to taste. When frying meat sauce, stir it first and then stir it, which will be more fragrant.

6. Pour off the excess oil, add half chopped onion and half chopped carrot, and stir-fry for fragrance.

7. Add a canned tomato, which can be replaced by 500g tomatoes.

8. Add appropriate amount of water to prevent drying, sprinkle with black pepper and salt, cover and cook for 30 minutes.

9. To this extent, add a little black pepper, sugar, salt and a little Chili powder.

10. The dough is fermented at room temperature 1.5 hours, which is about twice as large as the original and divided into 3 equal parts. Knead it into a smooth surface and cover it with plastic wrap/cloth.

1 1. Brush the bowl with a layer of olive oil/butter, spread a pile of mozzarella cheese slices, add salami, mushrooms/crayfish/meatballs, and finally fill it with a layer of meat sauce.

Roll the dough into a bowl with a rolling pin and spread the cake on it.

12. Put it in a 200-degree oven for 20 minutes until the mushrooms are cooked.

13. Brush a layer of olive oil after taking it out to make the surface more shiny. Turn the bowl over, knock it open from the side with a fork, and demould it.

14. Now it's time to witness the miracle.

Full of cheese and meat sauce, you can imagine the feeling of lasagna ~ the freshly fried meat sauce is relatively dry, and there is not much juice. There are also some differences in the production method of meat sauce.