"Mini hot dog pizza" made in western style(xi dian zhi zuo mi ni xiao re gou pi sa )

"Mini hot dog pizza" made in western style

Introduction:

"I took a day off on Saturday to make a pizza for my friend's children. My friend's children like to eat my pizza very much. It's mainly affordable, authentic, delicious and cost-effective! What a friend's children want to eat can satisfy their needs. For example, I've made meat, seafood, fruit and so on for them. Anyway, I'm just trying to make them. As long as the children like it, ha ha! After a long time, adults also like the pizza I make. Therefore, every time I make a pizza, it's bigger, and even bigger. Anyway, it's Roasted after it's put into the oven. It's big and small, so it can meet the needs of a friend's family. A family can't see and eat, everyone can eat, so that friends and family can be happy, ha ha! Today, I made a slightly more complicated pizza with salami sausage, Viennese sausage and Arctic shrimp. This kind of pizza is called "mini hot dog pizza", and its main methods are as follows

Production steps:

Step 1: mix the flour with salt, dry yeast, milk powder and sugar.

Step 2: then pour in the olive oil and mix well, then rub it up by hand.

Step 3: mix the flour and dough with 30 ℃ warm water.

Step 4: then cover with a wet towel for basic fermentation.

Step 5: put a little salt, pepper and lemon juice into the shrimp, mix well and marinate for half an hour.

Step 6: dip the pickled shrimp in the dry flour.

Step 7: then coat it with egg.

Step 8: dip in the egg, roll and cover with chaff.

Step 9: fry the shrimp in 50% hot oil.

Step 10: after frying, take out and reserve.

Step 11: shred the cheese and set aside.

Step 12: poke some small holes in the mud sausage with a bamboo stick.

Step 13: prepare all the ingredients and set them aside.

Step 14: take out the fermented dough, put it on the chopping board and press flat to exhaust.

Step 15: then round the dough again and knead well.

Step 16: cover it with a wet towel and relax for 10 minutes.

Step 17: divide the loose dough into one-third, roll the larger dough into cakes and spread them in the baking pan. The thickness of the cakes is about 0.3cm.

Step 18: knead the other third of dough into strips, press flat, and the width is 2 cm.

Step 19: roll the sausage one by one with flat dough.

Step 20: then apply a little water around the cake blank with a brush, stack up the mud roll and stick it firmly.

Step 21: after the production, spray a little water with the watering can.

Step 22: preheat the oven, set it in the fermentation gear, and put a plate of hot water in the oven.

Step 23: then put the baking tray into the oven for moisturizing, heat preservation and fermentation.

Step 24: after the cake is fermented, start to spread the stuffing; first use the fork to poke holes in the cake to prevent bulging during baking.

Step 25: then spread the egg around.

Step 26: after smearing the egg, ladle two tbsp tomato pizza sauce onto the blank.

Step 27: spread the sauce and sprinkle with shredded cheese.

Step 28: spread fresh mushroom slices and salami sausage on top, then sprinkle green peas and shredded onion.

Step 29: sprinkle a little lemon juice, salt and pizza on the stuffing evenly.

Step 30: Sprinkle with a little black pepper and shredded cheese.

Step 31: bake at 190 ℃ for 8-10 minutes.

Step 32: then take out the remaining stuffing and diced red pepper.

Step 33: spread the remaining stuffing and some pickles, then sprinkle with the remaining cheese.

Step 34: put in the oven and bake again for 5-8 minutes.

Step 35: bake until the cheese on the cake is completely melted, take it out and put on the fried shrimp.

Step 36: make the shrimp and cheese stick together and bake again for 3-5 minutes.

Step 37: after baking, take it out and cut it with a pizza knife to eat separately. The operation is complete.

Materials required:

High gluten flour: 200g

Vienna sausage: 130g

Salami sausage: 60g

Arctic shrimp: 80g

Shredded onion: 40g

Green peas: 30g

Diced red pepper: 30g

Pickled cucumber: 50g

Egg: 1

Mozzarella: 150g

Salt: 5g

Pepper: right amount

Black pepper: right amount

Lemon juice: right amount

Olive oil: right amount

Pizza sauce: right amount

Pizza: right amount

Bread bran: right amount

Flour: right amount

Note: this pizza features beautiful color, attractive cheese flavor, rich and sufficient materials, crisp flavor and delicious. Warm tips: 1. The dough should be soft, and knead until the dough is fine and smooth. 2. Don't spread the stuffing too thick, otherwise it's not easy to bake. 3. Cheese can be added twice for baking, so that the effect of cheese silk is the best, and raw materials can be saved. 4. It's not suitable to bake the prawns for a long time, because the prawns are fried in advance, as long as they are thoroughly heated. This kind of private bakery "mini hot dog pizza" is ready for your reference!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xi Dian Zhi Zuo Mi Ni Xiao Re Gou Pi Sa