Private bakery -- Chinese and Western "Zhixin sauce beef pizza"

Private bakery -- Chinese and Western "Zhixin sauce beef pizza"

Introduction:

"Two days ago, I made some old Beijing Yueshengzhai style" sauce beef ". Today, we use a piece of sauced beef to make a Chinese and Western style pizza. The edge of the pizza is wrapped with some cheese, so it is called "Zhixin sauced beef pizza". The specific method is as follows:

Production steps:

Step 1: high gluten flour, dry yeast, salt, olive oil, water, eggs, sauced minced beef, onion, red pepper, green pepper, black pepper, cheese slice, mozzarella cheese, tomato sauce.

Step 2: put dry yeast, salt and olive oil into the flour, mix well, then mix with 30 ℃ warm water to form a dough.

Step 3: after the dough is mixed, cover the basin with fresh-keeping film for fermentation, and make the dough ferment to twice the size.

Step 4: stir fry minced black pepper until fragrant, pour into minced beef and mix well.

Step 5: take out the fermented dough, flatten it slightly, then beat it repeatedly in two palms to make the dough flaky, and then toss it to make it rotate, which is similar to the Northeast Errenzhuan handkerchief, but use the palms to pick it up, throw the dough large and put it into the baking pan.

Step 6: tear each piece of cheese into two pieces, then rub them into strips and put them on the edge of the dough.

Step 7: fold the edge of the dough with your fingers and wrap the cheese bar.

Step 8: arrange the dough wrapped with cheese bar by hand to make it round, and then use fork to punch holes in the dough neatly.

Step 9: put the baking tray into the preheated oven and bake for 5 minutes at 190 degrees to make the dough firm.

Step 10: take out the dough after baking for 5 minutes, and use toothpick to poke some small holes on the edge of the cheese wrapped in the dough to prevent it from bursting in the next baking step.

Step 11: apply egg liquid on the edge of the blank.

Step 12: apply tomato sauce inside the dough.

Step 13: spread a thin layer of cheese on the sauce.

Step 14: mix the shredded beef with cheese.

Step 15: put the baking tray into the oven and bake at 190 ℃ for 5 minutes, then take it out.

Step 16: Sprinkle the remaining shredded cheese over the filling.

Step 17: put the baking tray into the oven again and bake for about 15 minutes.

Step 18: take out the baked pizza and put it into a porcelain plate. Cut the pizza into 6-8 pieces with a rotary pizza knife.

Materials required:

High gluten flour: 150g

Minced beef with sauce: 80g

Shredded onion: 30g

Shredded red pepper: 20g

Shredded green pepper: 20g

Cheese slice: 4 slices

Mozzarella cheese: 120g

Ketchup: 30g

Egg: 1

Note: the characteristics of beef pizza: golden color, rich aroma, crispy skin, fresh beef, salty and slightly spicy taste, strong taste. Warm tips: 1. The dough should be soft, and the dough should be in place. After the dough is mixed, stretch it by hand. The dough is soft and not easy to break, which is similar to the softness and toughness of Chinese style Ramen dough. Then ferment it. The dough fermentation should not be too large or too long, which is twice as large as the original dough. 2. Take out the fermented dough and flatten it. Beat it repeatedly on the chopping board for 5 minutes. Then flatten the dough and beat it back and forth in two palms. After patting it into a cake, rotate it and throw it up. Use the palm to pick it up. The technique is similar to that of Northeast Errenzhuan handkerchief. When the cake is thrown to the required size, put it into the baking pan for the next step Operation. If you feel that it is too difficult, you can omit the throwing technique and roll directly with a rolling pin. 3. Because the sauce beef used in the stuffing has a strong salty flavor, there is no need to add other condiments. Just add some black pepper. Beef with black pepper tastes delicious and is the best match. It's better to use black pepper to taste better. If there is no black pepper, it can also be replaced by black pepper, but it doesn't have the smell of grains. 4. The purpose of baking this pizza in three times is: first, to make the blank shape in advance and bake it, so that it will taste more crispy. The second is to bake the stuffing to make it even in heat and rich in flavor. Third, the cheese is not easy to bake too long, a little color can be cooked, roasted too coke cheese will harden, but not beautiful to eat. 5. It is suggested that the first time to make pizza, it is better to use the cooked stuffing, otherwise, it is not easy to bake thoroughly, especially the mushroom seafood ingredients, it is easy to make soup and raw, so it is best to stir fry and then use. If you are proficient in making, you can also use raw stuffing.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and fresh