Name: Pastry Making "mini Hot Dog Pizza"
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 130g Viennese Mud Sausage; 60g Salami; 80g Arctic shrimp; 40g Shredded onion; 30g Green peas; 30g Diced red pepper; 50g Pickled cucumber; 1 piece egg; 150g Mozzarella cheese cubes; 5g salt; Some pepper; Some Crushed black pepper; Some Lemon juice; Some olive oil; Some Pizza Sauce; Some Pizza Grass; Some Bread crumbs; Some Flour

Pastry Making "mini Hot Dog Pizza"

1. Put salt, dry yeast, milk powder and sugar in the flour and mix well.

2. Then pour in the olive oil, mix well and rub it with your hands.

3. Knead the flour into a dough with 30 degrees warm water.

4. Then cover with a wet towel for basic fermentation.

5. Add a little salt, pepper and lemon juice to the shrimp, mix well, and marinate for half an hour.

6. Dip the marinated shrimp in dry flour.

7. Then it is covered with egg liquid.

8. Dip the egg mixture and roll it with breadcrumbs.

9. Fry the shrimps at 50% hot oil temperature.

10. After frying, remove them for later use.

11. Shred the cheese cubes and set aside.

12. Poke the small intestines with bamboo sticks in some small holes.

13. Prepare all the ingredients for later use.

14. Take out the fermented dough and put it on the chopping board, flatten it to exhaust.

15. Then round the dough again and knead it evenly.

16. Cover it with a wet towel and let it rest for 10 minutes.

17. Divide the loose dough into a third and set aside. Roll the larger dough into a pie and spread it on a baking tray. The thickness of the pie is about 0.3 cm.

18. Knead the other third of the dough into a strip and press it flat with a width of 2 cm.

19. Roll the sausages one by one with the flattened dough.

20. Then use a brush to paint a little bit of clean water around the cake dough and place the sausage rolls to stick it firmly.

21. After making it, spray a little water with a watering can.

22. Preheat the oven, adjust the setting to the fermentation gear, and put a plate of hot water in the oven.

23. Then put the baking tray in the oven for moisturizing, heat preservation and fermentation.

24. After the dough is fermented, start to spread the fillings; first, poke holes in the dough with a fork to prevent bulging during baking.

25. Then spread egg liquid around the area.

26. Spread the egg mixture and scoop two tablespoons of tomato pizza sauce on the dough.

27. Spread the right amount of shredded cheese after spreading the sauce.

28. Top it with sliced mushrooms and salami, then sprinkle with green peas and shredded onions.

29. Sprinkle a little lemon juice, salt and pizza straw evenly on the filling of the pie.

30. Sprinkle a little black pepper and shredded cheese.

31. Put it in an oven temperature of 190 degrees from the top and bottom to bake for 8-10 minutes.

32. Then take out the remaining fillings and diced red pepper.

33. Spread the remaining stuffing and appropriate amount of pickles and sprinkle with the remaining shredded cheese.

34. Place in the oven and bake again for 5-8 minutes.

35. After baking until the cheese on the top of the cake is completely melted, take it out and place the fried shrimp.

36. Bake the shrimp and cheese for another 3-5 minutes.

37. After roasting, take it out and cut it with a pizza knife for divided meals. The operation is complete.

Tips:
The characteristics of this pizza: beautiful color and shape, attractive cheese, rich and abundant materials, crisp and delicious flavor.

Tips;

1. The dough should be soft enough, and knead it until the dough is fine, smooth and gluten.

2. Do not spread the filling too thick, otherwise it will not be easy to bake thoroughly.

3. The cheese can be added in two times for baking, so that the cheese shreds can be pulled out best and raw materials can be saved.

4. It is not advisable to bake the shrimp for too long after putting it in, because the shrimp is fried in advance, as long as it is heated through.

The big pizza "mini hot dog pizza" produced by the private bakery of Big Sauce is ready for your reference!