| 摘要 |
PURPOSE: A cooking method of spoon-eating potato pizza is provided to enable eaters to easily eat the pizza without dirtying their hands by using forks. CONSTITUTION: Steamed or boiled potatoes are crushed and cooled, or potato powder is mixed with water. The steamed potatoes or the potato powder mixture, strong flour or activated gluten, sugar powder or sugar, salt, eggs, dry yeast, and milk or butter are mixed, and kneaded until gluten is formed. The kneaded dough is firstly fermented at 28-30°C for 55-65 minutes. The firstly fermented dough is molded into plural pizza dough before panning and resting for 18-20 minutes. The rested pizza dough is secondly fermented at 28-30°C for 35-45 minutes. More than one ingredient selected from spam, roasted beef, grill chicken, mushroom, onion, paprika, and bell pepper is roasted to prepare pizza toppings. Tomato sauce, the pizza toppings, and mozzarella cheese are mounted on the pizza dough, and another layer of pizza dough is mounted on the ingredients. The tomato sauce, the pizza toppings, and the mozzarella cheese are mounted on the second pizza dough. The laminated pizza dough and other ingredients are baked in an oven preheated at 157-192°C for 4-6 minutes. [Reference numerals] (S10) Prepare potatoes; (S20) Knead; (S30) First ferment; (S40) Bench time; (S50) Second ferment; (S60) Prepare topping ingredients, bake pizza dough and cut to the predetermined size; (S70) Layer pizza dough, tomato source, pizza topping ingredients and mozzarella cheese; (S80) Bake in an oven or microwave |
