Italian mushroom seafood pizza horn

Italian mushroom seafood pizza horn

Introduction:

"Here is a nutritious and delicious" Italian mushroom seafood pizza corner. "

Production steps:

Step 1: skin material: 150g high gluten or medium gluten flour, 20g milk powder, 10g fine granulated sugar, 3G salt, 3G active dry yeast, 10g olive oil, 60g egg, 75g water.

Step 2: filling: 40 grams of crab flavor mushroom (other mushrooms can also be put), 40 grams of fresh mushrooms, 40 grams of crab stick, 40 grams of fresh shrimp, 20 grams of carrots, 20 grams of onions, 15 grams of red, yellow and green peppers, 10 grams of garlic petals, 80 grams of mozzarella cheese, 5 grams of olive oil, 3 grams of salt and 3 grams of black pepper.

Step 3: with 75 grams of water, water temperature at 30 degrees, 10 grams of sugar and active dry yeast into the mix.

Step 4: pour the flour, milk powder, salt and eggs into the mixing basin, then pour the yeast water into the basin together, and stir repeatedly with the rubber mixing knife.

Step 5: take out the dough, put it on the panel and knead it repeatedly until the muscle comes out, then add olive oil in three times, knead it thoroughly every time, and then add the second time oil. Do not add it at one time. Knead the dough until it is similar to the film pulled out by chewing gum.

Step 6: finally knead into dough.

Step 7: cover the plastic film for basic fermentation. The fermentation temperature should be controlled at 30-40 degrees. The temperature should not be too high or too low.

Step 8: in winter, if the indoor temperature is too low, you can use the steamer to boil some warm water, as long as it is not hot, and then put the dough on the drawer to wait for fermentation (see the picture above).

Step 9: it doesn't take long to make pizza, just 40 minutes to 1 hour.

Step 10: we can make the filling during fermentation.
Blanch the shrimp in advance with boiling water.
Dice all the fillings, as shown in the picture above.

Step 11: heat the wok and pour in olive oil. Heat the oil and stir fry the garlic until fragrant.

Step 12: add onion and carrot and stir fry.

Step 13: add all the ingredients after the onion is fragrant, stir fry and season with salt and black pepper.

Step 14: authentic. When stir frying, you need to add some other Italian spices for seasoning. I'm afraid you can't get used to it, so it's omitted. But foreign friends have also verified that it tastes more beautiful, and it's still light. It's most suitable for ladies, ha ha.

Step 15: after the stuffing is cooled, add mozzarella cheese.

Step 16.....

Step 17: finished product production: < br > < br > take out the dough.

Step 18: press flat on the panel to let out air, then knead the dough well, and divide it into four parts (this material can be used as four pizzas, and each oven can bake two).

Step 19: after kneading into a small dough, roll it into a round skin with a rolling pin, spread it flat on the panel, and remember not to roll it too thin, just 0.5cm.

Step 20: fold the stuffing in half on the dough, press it firmly with your hand, and then pinch the lace with your hand. If you don't pinch it, the blank will be finished.

Step 21: adjust the furnace temperature to 200 ℃, preheat for 1 minute, cut off the power supply, put the billet into the furnace for secondary heating, the furnace temperature should be controlled at about 30 ~ 40 degrees, must not be too high, this should be determined according to the actual situation, because each oven has a difference, remember this! The second time is only 10 minutes, and the time should not be too long.

Step 22: adjust the oven temperature to 250 ℃, preheat for 3 minutes, then adjust back to 180 degrees, brush the egg liquid into the oven and bake for 15 minutes, then take it out to complete the whole production of the pizza horn.

Step 23: back to 180 degrees.

Step 24: brush the egg liquid and bake it in the oven for 15 minutes. Take it out and finish the whole production of the pizza horn.

Step 25: the next thing is to prepare a bottle of beer for Beijingers to speak; you can "rub" it while it's hot.

Materials required:

High or medium gluten flour: 150g

Milk powder: 20g

Fine granulated sugar: 10g

Salt: 3 G

Active dry yeast: 3 G

Olive oil: 10 g

Eggs: 60g each

Water: 75g

Crab flavor mushroom: 40g

Fresh mushrooms: 40g

Crab meat stick: 40g

Fresh shrimp meat: 40g

Carrot: 20g

Onion: 20g

Red pepper: 15g

Yellow pepper: 15g

Green pepper: 15g

Garlic cloves: 10g

Mozzarella cheese: 80g

Black pepper: 3 G

Note: warm tips; 1, fried stuffing, although you use olive oil, but the oil should not put too much, because when the face has oil, pay attention to health, pay attention to nutrition balance is now people's attention. 2. The stir fried assorted stuffing must be cooled before adding mozzarella cheese, otherwise it will melt in advance. 3. The shape of the pizza horn can be changed at will. Some Italians make it into a triangle. The filling is better with mushrooms. No matter how much water is used. It's better to cook seafood stuffing, otherwise it will produce soup and can't be operated in the next process. 4. Finally, it is suggested that the new friends should put less stuffing, which is easy to control. It should be emphasized that if you find the sharp expansion of the pizza horn in the baking process, you need to use a toothpick to poke it twice, otherwise it will burst and all previous efforts will be wasted. Remember! The above is the dedication of "big spoon".

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet