# Fourth Baking Contest and is Love to Eat Festival# Honey Beans and Pineapple Pizza
1.
Wash 20g red beans, add 30g sugar and water in a pressure cooker for half an hour. If there is no pressure cooker, soak the red beans one day in advance and cook them the next day (thaw the mozzarella cheese in advance)
2.
The pressed red beans are honey beans, put them on the strainer and drain the water
3.
Put the pizza crust ingredients into the bread machine and knead it to the fully expanded stage, then the glove film can be stretched out
4.
Fermented in a bread machine to 1.5-2 times larger
5.
During fermentation, wash the pineapple, dice, and put it on a kitchen paper towel to absorb the moisture
6.
The dough is fermented to 1.5-2 times larger. Dip your fingers in the dry powder and poke a hole in the middle, so it does not collapse or shrink
7.
Take out the exhaust and then knead and wake up for 15 minutes
8.
Roll out into a circle the same size as the pizza pan, with slightly thicker edges
9.
Punch holes with a hole punch, or use a fork without a hole punch
10.
Put it on a pizza pan, cover with plastic wrap, and leave for about 20 minutes to ferment (preheat the oven up and down to 230 degrees)
11.
Cake crust after secondary fermentation
12.
First brush corn oil on the surface of the pie crust, then brush the tomato sauce, without brushing the edges
13.
Sprinkle with shredded mozzarella cheese that has been thawed in advance, put in the preheated oven, and bake for 6-7 minutes
14.
Take out the diced pineapple and honey beans, sprinkle a layer of shredded cheese, put it back in the oven, continue to bake for about 10 minutes, and take it out after the color is applied
15.
It can be cut into pieces
16.
The drawing is great
17.
Mango sago was made while it was fermented. The afternoon tea for me and my baby is ready!
Tips:
1. In step 1, if there is no pressure cooker, soak the red beans one day in advance and cook them the next day.
2. The water absorption of each brand of flour is different, the liquid part is increased or decreased according to the water absorption of the own flour, do not add it all at once
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