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# Fried Pizza [Panzarotti]
## Ingredients for the Water Roux (Natural softener)
* 20 grams or 1 tablespoon of Flour
* 100 ml of Water
Ingredient
* 400 grams of flour (a mix of 350 grams Cake Flour and 50 grams of Bread Flour)
* 15 grams or 1 tablespoon Maizenna Flour (Corn Starch)
* 4 tablespoons of Sugar
* 3 tablespoons milk powder or about 1 sachet of 27 grams milk powder
* 50 grams or 2 tablespoons Margarine
* 6 grams or 2 teaspoons of Instant Yeast
* 160 ml of room temperature water.
Ingredient for the Bolognese sauce (Enough for 2× of the bread recipes above)
* 1 Onion, finely chopped
* 8 sausages, sliced into small pieces
* 1 large Sweet Corn, grated
* 2 tablespoons of Flour
* 1 sachet of Sweetened Condensed Milk dissolved into 200 ml of Water
* 1-2 teaspoons of Ground Pepper, you may adjust its dose
* ¼ - ½ teaspoon of Nutmeg Powder, its dose is adjustable
* ½ teaspoon of Salt, adjust its dose to suit your taste
* 1 teaspoon of Broth Powder
* 1-2 teaspoons of Dried Oregano
* 2 tablespoons of margarine for sautéing or vegetable oil
* 100 grams of Bolognese Sauce mixed with 2 tablespoons of Tomato Sauce, stir well.
Note It
// To store this as a frozen fried Pizza stock, what we need to do are:
Fry the pizza to half cooked and only as to get its texture stiff.
Don't cook it until its color turns into golden brown.
Then lift and drain.
Arrange on a baking sheet, store in the freezer until frozen.
Then pack it in plastic or a tightly closed container.
Store in the freezer.
This way it can last for up to 3-4 months.
// But if we need to serve this in 1-2 days.
After it is fried half cooked, we only need to let it to cold then store it in the FRIDGE, not in the freezer.
Store in a closed container so as to avoid it from being dried.
// In my view, if it is to be stored as stock, it’s better to made this fried pizza into a crispy fried bread alike.
So, after proofing the pizza for about 15 minutes and ready to be fried, dip it first in the beaten egg, then roll it into bread crumbs.
Then fry until stiff.
Lift and let it to cool.
Then keep in the freezer or refrigerator with the same procedure as above.
With breaded flour, the results when it’s fried will be exceptionally great. Because the outer skin of the pizza is very crispy, but the inside is moist and soft.
// For the use of wheat flour, we can use full Cake flour.
But please avoid using whole Bread flour, if we use the whole Bread flour, the mixture becomes prone to clay since we don’t knead the dough until smooth elastic.
// It’s also fine to add the mayonnaise to the Pizza Stuffing.
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