| 摘要 |
In a specific example, with given quantities, the procedure involves in the first place the preparation of a dough based on 1 kg of wheat flour, 400 ml of white wine, 200 ml of olive oil, 120 g of egg, 28 g of salt and 25 g of yeast, all of them placed in a kneading machine for 20 minutes, then removing the dough and leaving it to stand for 15 minutes, dividing the piece obtained into 200 g sections which are left to stand for 60 minutes, so that these divided pieces form the bases and covers of the final pizza. 300 g of ice-cream, 6 g of guar gum, 6 g of wheat starch and 1.2 g of monosodium glutamate are added to each base or cover and both cover and base are superimposed with the ingredients mentioned, the whole being placed in an oven at a temperature of 200° C. for 18 minutes. Halfway through the cooking, after 9 minutes, it is removed from the oven and painted with egg, then returned to the oven and left there until finally cooked, to give an ice-cream-filled pizza. |
| 主权项 |
1. A Method for manufacturing an ice-cream filled pizza, characterised because it comprises the following phases:
Mixing of wheat flour, white wine, olive oil, egg, salt and yeast in an approximate percentage of 54%-58% of wheat flour, 20%-24% of white wine, 9%-13% of olive oil, 6%-8% of egg, 1%-1.4% of salt, and 0.9%-1.3% of yeast; All said components are placed in a kneading machine and kneaded for 20 minutes, the dough reaching a final temperature of 24° C.; The dough is removed from the kneading machine and left to stand for 15 minutes; The dough is cut into pieces weighing approximately one ninth of the total dough weight, each sectioned piece constituting a base and a cover of the final product; A quantity of ice-cream is added to the base and cover piece amounting to approximately one sixth of the total weight of said piece, also with the addition of guar gum and wheat starch, each approximately fifty times less than the ice-cream, and finally adding about five times less monosodium glutamate than wheat starch and guar gum; The cover with the ice-cream, guar gum, wheat starch and monosodium glutamate ingredients, is placed over the associated base, also with the ice-cream, guar gum, wheat starch and monosodium glutamate in the proportions referred to: The product obtained by superimposition of the base and cover with their ingredients is placed in a 200° C. oven for 18 minutes; The product is removed after 9 minutes and painted with a small amount of egg; The product painted with egg is returned to the oven, at the same temperature, until finally cooked 18 minutes following the start, resulting in an end product of a pizza filled with ice-cream, its fundamental ingredient. |
