Assorted Pizza with Black Pepper Chicken (including Super-detailed Graphic Production Process of Pasta and Pizza Sauce)
1.
Take a picture of the ingredients, first make pizza dough. 90g high-gluten flour, 60g low-gluten flour, 20g unsalted butter, 80g milk, 2g yeast, 2g salt, and a spoonful of sugar.
2.
Heat the milk to about 35°C, add the yeast and stir to dissolve and let it rest for 5 minutes. Pour into the basin while stirring with chopsticks to form a flocculent shape.
3.
Start kneading the noodles, kneading vigorously on the table.
4.
Just knead the dough until it is smooth and can be pulled apart with a certain degree of ductility (this step is about 15 minutes)
5.
Now you can wrap in 20g of butter and continue to knead vigorously.
6.
Knead until the butter and noodles are completely integrated, and to the expansion stage (tear the dough to form gluten, poke the visible irregular holes with your fingers)
7.
Then knead it into a smooth oily dough (this step is about 15 minutes), cover it with a damp cloth and leave it in a warm place to ferment.
8.
We can prepare the filling while the dough is fermenting. Wash the chicken breasts and cut them into diced chicken, add some black pepper, salt, and Lee Kum Kee light soy sauce to marinate.
9.
Group photo of tomato sauce ingredients. Time is still rich, and then I make delicious pizza sauce. Cut tomatoes and onions into dices, cut garlic into minced garlic, 15g butter, a spoonful of sugar, pizza straw and a little basil.
10.
Put butter in a saucepan over low heat.
11.
Add garlic and stir fry to create a fragrance.
12.
Add onions and continue to fry.
13.
Stir-fry the tomatoes for a while, add a spoonful of sugar, pizza straw and basil, and boil for 15 minutes.
14.
Harvest the dried juice over the fire and serve as a delicious tomato sauce.
15.
Harvest the dried juice over the fire and serve as a delicious tomato sauce.
16.
After the diced chicken has been marinated for 2-3 hours, add a little egg white and powder and mix well. Put a small amount of olive oil in a pan and fry the chicken until 5 minutes cooked.
17.
Filling photo: cut green and red peppers into diamond-shaped pieces, slice white mushrooms and beef sausage, boil the green peas in a pot with boiling water, pick them up, rinse with cold water, and dry for later use.
18.
110g mozzarella cheese, shredded, and the remaining 30g cut into small strips (for wrapping into the dough)
19.
When the dough becomes twice as large, the fermentation is over (this step is about 1.5-2 hours)
20.
Continue to knead the fermented dough on the chopping board and let it vent. Let it sit for a few minutes and you can roll it with a rolling pin to make an 8-inch pizza pan.
21.
Put the pasta on the pizza plate and let it sit for 20 minutes, then use a small fork to evenly insert the small holes.
22.
Arrange the mozzarella strips on the noodles one by one, and wrap the sides of the noodles.
23.
Bread with edging
24.
Spread the pizza sauce evenly on the top of the dough.
25.
Then place the diced chicken and evenly sprinkle with a layer of mozzarella.
26.
Put on green peas and corn
27.
Arrange the sliced white mushrooms and beef sausage, and sprinkle with a layer of mozzarella.
28.
Preheat the upper and lower layers of the oven at 180° for five minutes. Place the pizza pan in the middle layer and bake for about 12 minutes. Take out the pizza and sprinkle with the last remaining mozzarella. Brush the edge of the pizza with a layer of egg liquid, and continue to bake in the oven 5 minutes.
29.
You're done, the delicious and delicious black pepper chicken assorted pizza is freshly baked, eat it while it's hot.
Tips:
1. The milk is heated, the temperature is around 35℃, which is very conducive to the dissolution of yeast and the promotion of yeast activity.
2. The making of noodles is a physical activity, and the whole process of kneading is about 30 minutes.
3. Use ripe tomatoes for the fried pizza sauce, boil it more, the sauce will be more fragrant and rich in the fire.
4. Make your own pizza. You may put more fillings. If you have time, you can stir the vegetables in the pot to avoid water coming out during baking, which will affect the appearance and taste.
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