Ingredients
Taro paste ( 100g ) | Hundred Diamond Mozzarella Cheese ( 100g ) |
High-gluten flour (noodles) ( 170g ) | Yeast (noodles Cake) ( 3g ) |
Salt cake (noodle cake) ( 2 grams ) | Sugar (cake) ( 8 grams ) |
Corn oil (noodles) ( 10g ) | Corn oil ( appropriate amount ) |
Warm water ( 90 grams ) |
How to make 10-inch milky taro pizza
1. Mix all the ingredients for the dough.I put it into a mixer and mix until the dough is smooth.
2.Knead the dough into a smooth dough with a mixer and cover it with plastic wrap to rest at room temperature for 15 seconds minutes, roll it into a dough, shape it into a pizza pan, use a fork to insert holes in the bottom of the dough as shown below
3. Cover with plastic wrap and refrigerate for 1 hour.Take it out and rub a thin layer of corn oil on the edge of the pizza to prevent the edges from burning when baking in the oven.
4. Spread the taro puree directly.I bought the taro puree ready-made.This is Delicious, a brand from Juyuanchun
5.Sprinkle 100 grams of cheese, You can add more if you like
6. Preheat the oven to 200 degrees, and heat the top and bottom to 200 degrees 10 Out of the oven in minutes
Tips
The reason for cold fermentation is 1 hour because it is 31 degrees in Zhangzhou today.In winter, I usually ferment for 3 hours, so it depends on the situation.The water for pizza dough should be added slowly and adjusted according to the situation.Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
