Italian mushroom seafood pizza corner-You Are Foodie

By Clara
87

Italian mushroom seafood pizza corner

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

Main Ingredients

clean water 75 g
egg 一个 60 g
Olive oil 10 g
active dry yeast 3 g
salt 3 g
berry sugar 10 g
Powdered Milk 20 g
High-gluten or medium-gluten flour 150 g

Auxiliary Ingredients

reminder;1. When frying stuffing, although you use olive oil, you should not put too much oil, because there is already oil in the noodles when they are combined. People pay attention to health and nutrition balance.2. Stir fried assorted fillings must be cooled in the air before adding mozzarella cheese, otherwise they will melt in advance.3. The shape of pizza horn can be changed at will. Some Italians make it into a triangle. Mushrooms are the best stuffing. In any case, do not use stuffing with too much water. It is recommended to cook seafood fillings, otherwise the soup will be produced and the next process cannot be carried out.4. Finally, it is suggested that the stuffing for the first time should be less, so that it is easy to control.It should also be emphasized that if you find the sharp expansion of the pizza angle during the baking process, you should use a toothpick to poke it twice, otherwise it will burst and your previous efforts will be wasted. Remember!The above is the dedication of "big fry spoon".

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: 40g crab mushroom (other mushrooms can also be placed), 40g fresh mushroom, 40g crab meat stick, 40g fresh shrimp meat, 20g carrot, 20g onion, 15g red, yellow and green pepper, 10g garlic clove, 80g mozzarella cheese, 5g olive oil, 3g salt, 3g black pepper.

Step 3 . Pour 10 grams of fine granulated sugar and active dry yeast into 75 grams of clean water at 30 ℃ and mix well.

Step 4 . Pour the flour, milk powder, salt and eggs into the mixing basin, and then pour the yeast water into the basin, and use the rubber mixing knife to mix repeatedly.

Step 5 . Take out the dough and put it on the panel and knead it repeatedly until the muscle is kneaded. Then add the olive oil in three times. Each time, fully knead it and then add the second oil. Do not add it at one time. Rub 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 wrap for basic fermentation. The fermentation temperature should be controlled between 30 and 40 degrees. Do not make the temperature too high or too low.

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

Step 9 . It doesn't take long to make pizza like bread. It only takes 40 minutes to 1 hour.

Step 10 . We can make stuffing during fermentation& lt; br /> Heat the shrimp meat with boiling water in advance& lt; br /> Cut all the fillings into grains as shown in the figure above.

Step 11 . Heat the wok and add olive oil. Heat the oil and add garlic seeds to stir-fry until fragrant.

Step 12 . Stir-fry onions and carrots.

Step 13 . After the onion comes out of the flavor, add all the ingredients, stir fry and season with salt and black pepper.

Step 14 . Authentic. When stir-frying, some other Italian spices should be added for seasoning. I'm afraid that we can't get used to it, so we omit it. But foreign friends have also verified that this is more delicious, and it feels lighter, which is best for ladies to eat, hehe.

Step 15 . After the stir-fried filling is cooled, add the mozzarella cheese and set aside.

Step 16 . 。。。。。

Step 17 . Finished product production:< br />& lt; br /> Take out the dough.

Step 18 . Press the flat button on the panel to deflate, then knead the dough and divide it into four parts (this feed can make four pizza corners, and the small oven at home can bake two in each oven).

Step 19 . After kneading into a small dough, roll it into a round skin with a rolling stick, and spread it flat on the panel. Remember not to roll it too thin, 0.5 cm is enough.

Step 20 . Fold the filling in half on the dough, gently press it firmly with your hand, and then pinch the lace with your hand. You can do it without pinching, and the blank will be finished.

Step 21 . Adjust the furnace temperature to 200 ℃ and preheat for 1 minute, cut off the power supply, put the blank into the furnace for secondary heating. The furnace temperature should be controlled at about 30~40 ℃, and it should not be too high. This should be determined according to the actual situation, because each oven is different, 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 ° C and preheat it for 3 minutes, and then adjust it to 180 ° C. Put the blank brush egg liquid into the oven and bake it for 15 minutes, and then take it out. Then the whole pizza horn is made.

Step 23 . Then back to 180 degrees.

Step 24 . Brush the egg liquid with the blank and bake it in the oven for 15 minutes, then take it out and finish the whole pizza horn.

Step 25 . The next thing is to prepare a bottle of beer for Beijing people to speak; You can "start rubbing" while it is hot.

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