Teach me how to make baking pan pizza~~It’s so smooth~~My mouth is watering~~

1. Materials:

Pizza peel:

250g high-gluten flour (just use ordinary flour)

4g yeast

15g butter

One teaspoon of milk powder

A little salt

125ML warm water (about 40 degrees)

2. Dissolve the yeast in warm water and let it sit for 5 minutes to fully melt

3. The melted yeast Slowly pour water into the flour and mix thoroughly

4. Knead into a smooth dough

5. Add butter and a little salt and continue kneading

6. Knead until the butter and salt are completely absorbed and the dough is smooth and elastic

7. Put the dough into a container and cover it with plastic wrap

8. Put the dough in the microwave and start the next step Ferment for 40 minutes at a time (place a bowl of hot water in the microwave to help the dough ferment better)

Use the fermentation time to make pizza sauce

9. Pour a small amount of butter into it Heat the pot until it boils

10. Add chopped garlic and stir-fry evenly (I have eaten all the onions at home)

11. Pour in the mixed sauce and stir-fry evenly (tomato sauce , a little salt. A little sugar, black pepper, a little water)

12. Boiled pizza sauce

13. At this time, the dough is fermented, take it out. It’s twice as big as before, hehe

14. Gently squeeze the dough for a while, roll it into a pancake, spread it on the baking sheet

and use a small fork to make holes ( For better ventilation)

15. Put it in the oven for the second fermentation for 30 minutes (put a bowl of hot water in the oven)

16. HOHO,, mozzarella La, my mouth is dripping just looking at it. . .

17. Grate the masu into shreds and set aside

18. Prepare the ingredients (mushrooms, ham, carrots, green peppers, chicken and a little rice, hey, let’s eat baked rice by the way Alright^_^)

19. The crust has finished fermenting and has doubled in size.

20. Apply pizza sauce

21. Sprinkle 100g of mozzarella first and eat it at home. The more you put, the better, haha

22. Spread all the ingredients on it. . I'm drooling while spreading it, haha, you can spread whatever you like, lots and lots of it

23. Preheat the oven to 250 degrees for 12 minutes

24. Sprinkle it after taking it out of the oven Add 100g of mozzarella and bake in the oven for 5 minutes

Basic ingredients for Portuguese egg tarts: 45g high-gluten flour (Note: A protein Eiweiss greater than 11 is high-gluten and vice versa) 45g low-gluten flour (pork) Oil) Schmalz 2 tablespoons powdered sugar Zucker Pulver A little water 40cc Pastry ingredients: 130g low-gluten flour (Note: You can use ordinary flour plus cornmeal Maismehl instead!) 3.5 tablespoons butter Tart water Ingredients: 180g milk Water 180g

Take three large eggs, take the yolks from two more, and mix well. Production method 1. Mix the dough and pastry ingredients separately, cut them into uniform small pieces (about 12 pieces each), round and slightly flatten them into a long oval shape. 2. Take one piece of each and stack them together and roll them out with a rolling pin. 3. Fold in half. Repeat the above action. 4． Finally roll it into a round shape. Place it into the mold and compact it along its shape. (Apply a little oil on the inner wall of the mold in advance - to prevent adhesion!) 5. Pour in the egg tart water ingredients and bake in the oven.

Basic ingredients for wheatgrass tart

Ingredients for egg tart crust: 250g butter 140g sugar 480g flour (sifted) 1 egg 10g wheatgrass powder (sifted)

Ingredients for the filling: 450 ml of water, 175 g of white sugar, a little cyan pigment (optional or not), 5 eggs, 60 ml of fresh milk, 50 ml of fresh wheatgrass juice. Preparation method: ① Pour the butter, white sugar, wheatgrass powder, and flour. Put it into a food mixer and mix evenly at low speed; ② Then add eggs and beat all the mixture into dough. ③ Put the dough into the mold, press out multiple round molds and set aside. Filling method: ① Boil water and sugar together, turn off the heat, add cyan pigment and wheatgrass juice, mix well, and wait until cool; ② Gently beat the eggs, add fresh milk, stir evenly, and then add the already cooked filling. Mix the cooled wheatgrass juice, filter it, and put it in the refrigerator to cool. ③ Pour the cooled wheatgrass mixture into the prepared round mold dough, and bake at 200°C for 30 minutes. The first ingredient for fruit tarts is sugar. Salt. milk powder. butter. Shortening sheets (marchelin sheets) (if not available, you can use butter instead). Flour (high-gluten flour. Low-gluten flour is actually not much different). Rolling pin. Steps:

The first step is to cut the large pieces of butter into small dices.

The second step, 1. Put a small spoonful of salt into the flour. Two, three or four spoons of sugar (depends on personal circumstances. If you like sweetness, add more). And butter cut into cubes. Mix together with flour. 2. Use milk to knead the noodles (actually just use water. But I personally like the milk with a stronger taste.) Note: when kneading the noodles. Pour the milk or water in little by little. Don't pour too much at once. Knead little by little. Step 3: 1. Roll the dough into thin sheets. 2. Sandwich the shortening sheets (marchelin sheets) inside. (If you don’t have this for kids, just cut the butter into small pieces and put it in a plastic bag. Then roll it into a sheet. Put it in the refrigerator and chill it until it becomes hard. It works the same. It tastes good too) Chapter Four steps, put together. Pay attention to close the edges. Otherwise, the Michelin shortening will flow out when rolling out. The shortening sheets should be slightly firm to wrap well. If it is too soft, it means it is almost melted. As soon as you roll it out, the oil will flow out. When rolling, the strength must be controlled well. If the dough is not rolled properly, the oil will flow out of the dough. After rolling into thin slices. Fold both sides in half! ! ! Then fold the two pieces together! ! ! Just like folding a quilt. The purpose of this is to have more layers. Stack once. You can put it in the refrigerator for 10 to 30 minutes to wake up the dough. In this way, put it in the refrigerator to wake up and loosen the tendons, so that the layers will be fluffy and will not overlap each other. If you don’t have time, you can leave it in the refrigerator, but the fluffy effect won’t be as good. Step 5: 1. Fold the dough many times. Roll out to 0.3cm thick. (You can roll it out as much as you want. I used 3/2 of the dough just now. I made 15 egg tart shells) 2. Then roll it up. 3Put it in the refrigerator for 30 minutes. 3. After refrigeration, take out the puff pastry rolls and cut them into evenly sized rolls. Step 6, 1. After cutting into small rolls, pick up a small roll and dip it in flour. 2. Place the egg tart mold with the flour side facing up. 3. Use two thumbs to shape the small roll into the shape of an egg tart mold. After pinching, let the tart shell rest for 20 minutes. Step seven, the egg tart crust is ready. Next is definitely the egg tart water. It's the middle part. 1. Material: sugar. condensed milk. cream. flour. egg. milk. 2. Method: Pour whipping cream, milk, sugar, and condensed milk into a bowl, heat and stir continuously until the sugar is completely dissolved. After cooling to room temperature, add egg yolks and low-gluten flour, stir evenly, and sift to form the tart water. Stir the egg tart water evenly. Pour into the tart crust. Step 8: Put the baking sheet into the baking tray and bake in the preheated oven at about 200-210 degrees for about 25 minutes, until a focus point appears on the surface of the egg tart water. After it comes out of the oven, cut some fruit, bake it for 20 minutes and you're done! Ingredients for handmade egg tarts: Oil flour: Yimai ghee Low-gluten flour Water surface: Low-gluten flour Water Egg sugar Operation: 1. Knead the low-gluten flour, water, eggs, and sugar evenly until smooth, and make a water surface for later use. 2. Knead the Yimai ghee and low-gluten flour into a dough, and put it in the refrigerator for about 10 minutes.

3. Dip the oiled bread into the water, roll it out to the back third fold, then put it in the refrigerator to freeze for about 20 minutes. 4. Roll it out to the back third fold, and then roll it out to the back fourth fold. Then put it in the refrigerator for about 20 minutes. 5. Roll out the dough until it is about 4-5 mm thick, and use a mold to press out the tart shell. (100g flour makes 8 egg tarts) The remaining scraps can be used to make coconut egg tart shells. 6. Bake in a large oven for 15 to 16 minutes. A small oven (non-infrared tube heating) takes about 12 minutes. Key points: kneading the mold and rolling out the dough.