菌香披萨

2024-06-17 00:00:42 312

菌香披萨
【菌香披萨】
接着做披萨,这次用菌菇类和玉米粒,没有加肉,一样好吃。菌菇配着芝士,一样的香。
菇类披萨有一个要点,那就是菇类要做好预处理,要不然会在烤的过程中出大量的水,倒至披萨不好吃。
我通常是焯水之后再尽可能炒干,这样子就很好吃了。另外无论哪种披萨,配料都不宜太多,这也放那也放的,堆太多,味道就不好了。
材料:面粉120克 水65克 酵母2克 盐2克 糖10克 橄榄油10克
馅料:杏鲍菇 口蘑 花菇 玉米粒 小西红柿 大葱 马苏里拉 披萨酱
做法:

Details of ingredients

  • 面粉120克
  • 65克
  • 酵母2克
  • 10克
  • 橄榄油10克

Technique

  • 难度初级
  • 工艺
  • 口味奶香
  • 时间三小时

Steps to make 菌香披萨

  • 1.馅料图。
  • 2.面团用面包机和好发好,或者手工揉面自然发面也可以。
  • 3.所有菌菇先焯水后切片。
  • 4.趁着焯水的时间,把饼底做好,
  • 5.入炉烤上。饼底记得要戳洞。
  • 6.用平底锅 将菌菇片儿炒干。
  • 7.烤好的饼底出炉,刷上披萨酱,铺一层菌菇片儿和玉米粒,放上一些马苏里拉,
  • 8.再铺上一层馅料,最后铺上马苏里拉,
  • 9.入炉200度上色均匀即可。
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