10. After finishing 3 servings, put them into the mold for the 2
nd
fermentation, ferment to 80% of the
mold height. set fire up and down at 170 and bake for 40 minutes, then remove the mold and
℃
put it on the grill to cool down.
Home-made Pizza
Raw materials: 170g high-gluten flour, 100g water, 1.5g edible salt, 15g white sugar, 2g yeast, 15g
butter, and some stuffing.
Process:
1. Put 170g high-gluten flour, 100g water, 1.5g edible salt, 15g sugar, and 2g yeast into the mixing
bowl. Mix with dough hook at levels 1-3. After kneading into dough, add butter and continue to knead
until it can pull out to be a flexible film
2. Leave the dough fermenting to double its size in a warm place.
3. During the fermentation, the pizza stuffing can be made and reserved for future use.
4. Knead thoroughly once more, take half of the dough to roll it round and relax for 5 minutes, then use
a rolling pin to gently roll it to the size of a pizza pan, put it on the pizza pan, press it around the pizza
pan with your hands, finally use a fork to make small holes.
5. Set the upper and lower tube heating mode of the oven, preheat 200°C. Brush the pie mold base
with olive oil first, then scoop the pizza sauce and spread it evenly, and then, sprinkle a little mozzarella
cheese and shredded onion, put the 8-inch pizza pan in the second layer of the preheated oven and
bake for 8 minutes.
6. When the time is up, take out the pizza pan and spread a layer of bacon. Here you can put your
favourite food and prepared stuffing in order.
7. Put it in the preheated oven, set the working time for 15 minutes until the cheese is melted and the
crust is golden.
Butter bread
Ingredients: 375g high-gluten flour, 180g milk, 35g butter, 30g sugar, 11g milk powder, 4g yeast, 3g
salt, 1 egg
Process:
1. Put all the ingredients into the mixing bowl except the butter, leaving 10g of egg for the final brushing.
2. Use dough hook to mix at levels 1-3, after forming dough, add softened butter and continue kneading
into glove film status.
3. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
4. Knead thoroughly once more, remove from the bowl and divided it into 10 portions. Take a portion of
the dough and roll it into an oval shape, then roll it up from top to bottom.
5. Place the greased paper on the baking tray, then put the rolled bread dough on the tray, allow
fermenting to double its size in a warm place.
6. Brush the egg liquid on the bread dough surface, preheat the oven to 160 , put the bread dough at
℃
the middle layer and bake for 20 minutes.
French bread
Ingredients: 250g high-gluten flour, 50g low-gluten flour, 150g water, 10g sugar, 3g yeast powder, 1g
edible salt.
Process:
1. Put all the ingredients into the mixing bowl, use the dough hook to mix at levels 1-3, and knead the
dough into a dough shape.
2. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
3. Knead thoroughly once more, remove from the bowl and divided it into 4 portions. Take a portion of
the dough and roll it into an oval shape, then roll it up from top to bottom.
4. Then cover with preservative film and allow fermenting to double its size.
5. Brush the surface with sesame oil, preheat the oven to 180 , put the bread dough at the middle
℃
layer and bake for 20 minutes.
Original cake
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