Homemade 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 favorite 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.
8
Linseed Bread Rolls
Ingredients: 30g linseed, 40g water, 250g bread flour, 3g dry yeast, 30g sugar, 3g salt, 10g
milk powder, 20g butter, 15g egg liquid
Process:
1. Soak the 30g linseed into 40g water for 12 hours
2. Put 250g bread flour, 3g dry yeast, 30g sugar, 3g salt, 10g milk powder,150g water into the
mixing bowl, use dough hook to knead the ingredients to dough at levels 1-3, and then add 20g
butter and continue to knead the dough until smooth, then add soaked linseed until the dough
is well kneaded. Cover 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 into six rolls. After being
rounded, cover the rolls and allow fermenting at 38°C for 1 hour.
4. After the fermentation is finished, brush the surface of the bread with egg liquid, put it on
penultimate layer in the preheated oven, set fire up and down at 180
℃
and bake for 20 minutes,
then remove the mold and put it on the grill to cool down.
