Fried chicken sausage lace pizza(zha ji xiang chang hua bian pi sa )

Fried chicken sausage lace pizza

Introduction:

"A week passed quietly, and a happy, relaxed and busy weekend was ushered in. Happiness is to spend time with children. Relaxation is not to worry about three meals a day, and you can sleep until you wake up naturally. Busy is because children are at home and need to make more delicious food. This is yesterday's afternoon tea, baked fried chicken sausage lace pizza, which added a lot of children's favorite chicken and sausage, very popular. This lace pizza, in fact, is what I always want to do, but I always want to think about it, but I never do it. In fact, I often can't explain myself. Where is my time. A bite down, is the smell of chicken and sausage, soft cheese, mixed with bread crumbs crisp, eat up a sense of hierarchy. If it's not specially made for children, you can add spice to the pizza. It's the same

Production steps:

Step 1: mix the ingredients at the bottom of the pizza and knead them into a smooth dough.

Step 2: cover with plastic film and ferment to twice the original size.

Step 3: time to ferment the dough, prepare the stuffing, two chicken legs, peel, bone and fascia, and cut into more uniform dices.

Step 4: stir in the right amount of Orleans barbecue, cover with plastic wrap and marinate in the refrigerator for more than two hours. (marinate in advance or overnight in the refrigerator)

Step 5: break up an egg, prepare the bread bran, and wrap the pickled diced chicken with a layer of egg liquid, and then with a layer of bread bran.

Step 6: add a little oil into the pan. When the oil temperature is 50% or 60% hot, add in the chicken and fry until medium or medium cooked.

Step 7: remove and drain the oil.

Step 8: cut green and red peppers into small diamond shaped pieces, and cut a sausage into small hob pieces.

Step 9: now it's hot, the stuffing is ready, the dough is basically fermented, and now it's shaping. Exhaust the fermented dough again, knead well, and take off one third to make the lace at the back.

Step 10: take two-thirds of the big dough, knead it round and roll it into a little bigger than the pizza plate.

Step 11: put it on the pizza plate, arrange the edge slightly, and cover it with a fresh-keeping cover. (it's hot, you can put it in the refrigerator first)

Step 12: take the third of the small dough, knead it round and roll it into a rectangular piece, the width of which can wrap the sausage.

Step 13: roll out and put on the sausage.

Step 14: roll from the bottom. (if the dough is not rolled well and the width is different, the irregular edges need to be cut off after rolling.)

Step 15: take out the bottom of the cake from the refrigerator, fork in some small holes (this can effectively prevent the bottom of the cake from bulging during baking), cut the rolled sausage into small sections and place it on the edge of the bottom of the cake (when placing it, stick water under it and then put it on it, so it's very firm), cover it with plastic wrap, and let it stand for 15 to 20 minutes.

Step 16: brush a layer of egg liquid on the edge, then put it into the oven preheated 10 minutes in advance, 180 degrees, middle and lower layer (penultimate layer), bake for about 15 minutes, and then bake the bottom of the cake. (it's OK not to brush the egg liquid, that is, the color will be whiter, and there is no gloss.)

Step 17: remove the bottom of the baked cake.

Step 18: brush a layer of Thai sweet chili sauce and a layer of tomato sauce, and put a layer of Mozzarella. (you can also brush tomato sauce or pizza sauce directly)

Step 19: add chicken, sausage, green and red sweet pepper.

Step 20: spread another layer of mozzarella cheese.

Step 21: bake in the oven for 15 minutes until the mozzarella is completely melted. (I still put it in the middle and lower layers. If I like some coloring on the surface, I can bake it in the middle layer, or change it to the middle layer later.)

Materials required:

Cake bottom: common flour: 250g

Cake bottom: water: 120g

Bottom: Salt: 3 G

Cake bottom: sugar: 20g

Filling: tomato sauce: right amount

Filling: Thai sweet chili sauce: right amount

Stuffing: Crispy Chicken Rice Flower: appropriate amount

Filling: Sausage: 4 pieces

Filling: green and red sweet pepper: right amount

Stuffing: mozzarella: right amount

Surface decoration: whole egg liquid: a little

Note: the heart of the poem phrase: 1: the chicken should be pickled in advance, or the chicken rice flower should be prepared in advance. 2: Do not roll the sausage dough too wide, as long as it can wrap the sausage. If the rolled dough is irregular, you can use a knife to cut the edge and trim it neatly. 3: The length of the sausage section should be as uniform as possible, the bottom should be slightly sticky, and then put on the edge of the bottom of the cake, which is especially firm. 4: When baking, if you like the color on the surface, you can move to the middle or upper layer after baking, and bake for a few minutes according to the situation.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Zha Ji Xiang Chang Hua Bian Pi Sa