香辣金枪鱼披萨

2024-04-20 15:25:23 982

香辣金枪鱼披萨
用香辣金枪鱼罐头做馅料,以陈年干酪配拉丝奶酪,成品披萨也是别具风味。

Details of ingredients

  • 中粉160克
  • 90克
  • 香辣金枪鱼罐头一个180克
  • 陈年干酪70克
  • 马苏里拉奶酪80克
  • 2克
  • 酵母2克
  • 无味植物油10ml
  • 青红椒少许

Technique

  • 难度简单
  • 工艺烘焙
  • 口味微辣
  • 时间三小时

Steps to make 香辣金枪鱼披萨

  • 1.先做饼皮:饼皮的材料全部放入盆中,加入清水;
  • 2.和成比平时做馒头要软一些的面团,移至案板上,揉光滑即可;不用揉出膜;
  • 3.面团收圆入盆发酵,室温25度发酵一个小时,面团发酵至2倍大;
  • 4.取出面团,排气揉光滑,盖保鲜膜醒十分钟,擀开面团,放入派盘中,用手按压与派盘大小差不多大,面团边缘稍高出一点,盖保鲜膜继续醒发二十分钟左右;
  • 5.醒发后的面团已开始膨胀,用叉子插上洞,涂抹上披萨酱(自己炒制的披萨酱),饼皮上抹匀了就成;
  • 6.饼皮放入已预热的烤箱中层;以上下火均为185度,烤10分钟;
  • 7.十分钟后取出饼皮,烤箱温度调至210度继续预热;
  • 8.饼皮上摆上适量的青红椒条,放上干酪、马苏里拉奶酪(自己用大块切的,比较粗),放上香辣金枪鱼肉(罐头里的汤汁不用),放适量的黑橄榄(提前切片),撒上一层芝士粉,
  • 9.最后铺一层干酪、奶酪;
  • 10.将派盘放入已升温的烤箱中层;
  • 11.烤箱设定上火210度、下火200度,烤十分钟;
  • 12.烘烤时注意观察,待表面的奶酪烤至焦色时,即可取出,这个过程需要十分钟;
  • 13.趁热吃啊,趁热吃啊,趁热吃啊,重要的事情说三遍啊
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