竹轮鲜味披萨
金枪鱼竹轮鲜味披萨和青酱/黑松露菌菇蟹柳披萨 一个字“香”,两个字“鲜香” ,美味无法言喻
【青酱】 橄榄油100克|罗勒80克炒不炒水都行|薄荷叶10克|黑胡椒2克|海盐2.4克|帕玛森芝士30克|松子30克|核桃10克|腰果10克|大蒜20克 里面的坚果都可以用松子但是也可以互相搭配,薄荷叶没有就全换成罗勒,罗勒不炒水是为了保存里面的营养物质,但是不好打,都可以,全加在一起打碎就可以,用不完就冷冻保存 / 【奶油菌菇】 我用的是香菇,切成薄片,黄油➕蒜末或者洋葱碎炒香,加入切薄片的菌菇,炒至基本变软加入一些淡奶油、盐、黑胡椒炒至基本上收汁,我还加了点欧芹碎 /
【金枪鱼馅料】 金枪鱼罐头去汁105克|生洋葱22克|黑胡椒碎适量|沙拉酱22克勺|芥末籽酱12克 混匀即可 /
【鸡蛋沙拉酱】 水煮蛋一个|沙拉酱10克|黑胡椒适量|盐适量 /
【水解面团】8个小披萨 全麦粉50克|百合花中筋粉90克|T65110克|水162.5克|盐5克
【主面团】 橄榄油20克|后加水12.5克|波兰种50克|鲜酵母1.5克 1⃣️水解面团低速混匀,冷藏水解40~60分钟 2⃣️水解好的面团➕波兰种、鲜酵母3档低速混匀、6档高速搅打至表面光滑 3⃣️后加水分2次加入,3-4档低速搅拌每一次充分吸收后再加入下一次 4⃣️分2-3次加入橄榄油,3-4档低速搅拌每一次充分吸收后再加入下一次 5⃣️ 出缸温度22度,28度环境下发酵1h,面团摊下去了,抱叠一下,转冰箱3-5度冷藏发酵一夜,我早上8点拿出来的放在15度的环境下回温发酵了2小时 6⃣️撒粉摸起来缓慢回弹,晃起来“duangduang”的,就差不多了,分割成8块,收圆,密封松驰30分钟,撒粉防粘,从中间按扁,从中间往边缘按,按到你喜欢的大小,涂上酱料撒上配料和芝士即可 7⃣️250度烘烤8-10分,放进去打几秒蒸汽,如果烤箱没有这么高温度就230度去烘烤,用毛巾蒸汽 【搭配】 1⃣️金枪鱼竹轮披萨:先抹上一层鸡蛋沙拉酱、在放放金枪鱼馅料,放上切好的竹轮,可以放点玉米粒,在放上洋葱和蟹柳,撒上芝士碎即可,出炉撒上辣椒粉和海苔粉,怎么可能不好吃[doge] 2⃣️青酱菌菇/黑松露菌菇香肠:抹上青酱/黑松露酱,加上几小片菌菇,青酱的加上蟹柳和芝士,黑松露的加上香肠和芝士就可以了
Fish Chikuwa Umami Pizza and Green Sauce/Dark Truffle Mushroom Crab Pizza Single word "fragrant", two words "new and fragrant", the taste is beyond anything that can be described
[Green Sauce] 100g olive oil | 80g basil, sautéed or not | 10g mint leaves | 2g dark pepper | 2.4g ocean salt | 30g Parmesan cheddar | 30g pine nuts | 10g pecans | 10g cashews | 20g garlic The nuts can be pine nuts, yet they can likewise be coordinated with one another. In the event that there are no mint leaves, supplant them with basil. Basil isn't pan-seared in water to protect the supplements in it, however it is hard to beat. It's OK. Simply add them generally together and pulverize them. On the off chance that you can't utilize them all, freeze them. /
[Cream Mushrooms] I utilized shiitake mushrooms, cut them into dainty cuts, and sautéed spread + minced garlic or slashed onions until fragrant. Add the cut mushrooms and pan fried food until they are essentially delicate. Add some light cream, salt, and dark pepper and pan fried food until the juice is essentially assimilated. I likewise added some hacked parsley/[
Fish Filling] 105g canned fish juice | 22g crude onion | squashed dark pepper | 22g plate of mixed greens dressing | 12g mustard seed sauce Blend well/
[Egg salad dressing] 1 bubbled egg | 10g plate of mixed greens dressing | dark pepper | salt/[Hydrolyzed dough] 8 little pizzas 50g entire wheat flour | 90g lily medium regular flour | 10g T651 | 162.5g water | 5g salt
[Fundamental dough] 20g olive oil | 12.5g water | 50g Clean seed | 1.5g new yeast 1. Blend the hydrolyzed mixture at low speed and refrigerate for 40-an hour
2⃣️Mix the hydrolyzed batter + Clean seed and new yeast at low speed at level 3 and beat at fast at level 6 until the surface is smooth
3⃣️Add water two times and mix at low speed at level 3-4 until completely assimilated prior to adding the following time 4⃣️Add olive oil in 2-3 times, mix at low speed at 3-4 cog wheels, and add whenever after each time is completely retained
5⃣️ The temperature out of the tank is 22 degrees, and age for 1 hour at 28 degrees. The mixture is fanned out, overlap it, and move it to the cooler at 3-5 degrees for short-term aging. I took it out at 8 AM and placed it in a 15-degree climate for 2 hours to get back to the temperature
6⃣️Sprinkle powder and it will bounce back leisurely when contacted, and it will shake "duangduang". It's practically finished. Partition it into 8 pieces, make a round, seal and unwind for 30 minutes, sprinkle powder to forestall staying, press from the center, press from the center to the edge, press to the size you like, apply sauce, sprinkle with fixings and cheddar
7⃣️Bake at 250 degrees for 8-10 minutes, put it in to steam for a couple of moments. On the off chance that the stove doesn't have such a high temperature, heat at 230 degrees and steam with a towel
[Matching]
Fish Chikuwa Pizza: first spread a layer of egg salad sauce, then put the fish filling, put the cut chikuwa, you can put some corn pieces, then, at that point, put onions and crab sticks, sprinkle with cheddar, sprinkle with stew powder and kelp powder, how might it not be tasty
Green sauce mushroom/dark truffle mushroom hotdog: spread green sauce/dark truffle sauce, add a couple of little bits of mushrooms (not to an extreme), add crab sticks and cheddar for green sauce, add wiener and cheddar for dark truffle