Canned Sturgeon Pizza

Name: Canned Sturgeon Pizza
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; A box Canned Sturgeon; 50g egg; 20g Sugar; 2.5g High sugar tolerant yeast; 250g squash; 2g salt; 20g butter; 80g milk; 220g Mozzarella; 80g onion

by Love braised pork

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

It’s not yet a big heat. It means a little heat, and it means hot. A little heat is a little heat, and it’s not very hot yet. It means that the weather is starting to be hot, but it hasn't reached the hottest time. I drop into the sky. It hasn't reached the hottest time yet. Oh, it's so hard! It’s really too hot. I thought about making a pizza early in the morning, so I bought zucchini and shallots. Now the food is really cheap. Fresh shallots are only 1 yuan per catty. When I get home, I quickly practice and just reheat it. Can't stop my baking enthusiasm. This canned sturgeon is flavored with tomato sauce. The first time I got it, I thought it would be good to make a pizza. I tried it today and it was not surprising. It was delicious, and it was also good with mozzarella and the vegetables I chose. It's more tuned, the taste is very good, it's not for nothing that I sweated a lot to make it haha! When it comes to the mouth, I feel that it's all worth it. "

Canned Sturgeon Pizza

1. Prepare the ingredients

2. Add 200 grams of high-gluten flour, 50 grams of eggs, 80 grams of milk, 25 grams of sugar, 2 grams of salt, and 4 grams of high sugar-tolerant yeast into the inner pot of the cook machine.

3. Mix the noodles with a chef machine for 10 minutes

4. Add 25 grams of butter and continue mixing for 15 minutes

5. Then round the dough and cover it with a damp cloth to ferment.

6. Slice the zucchini and shred the onion.

7. Put the chopped zucchini and onion into the baking tray and bake in a preheated oven at 190 degrees for 10 minutes.

8. Canned sturgeon open the lid and crush the fish with a spoon

9. The dough is fermented to the point where you dip your fingers in flour and poke holes without rebounding.

10. Pour the dough on the chopping board and knead to exhaust

11. Roll the dough into a circle and place it in the pizza pan

12. Use a naan pin to pierce a lot of holes in the dough (if there is no naan pin, use a fork to pierce the hole, so as to prevent bubbling during baking.)