冷美人
冷美人楼
批萨的做法：
材料：
饼皮的材料：干酵母 温水（因为是天气还比较冷)
面粉 吉士粉 安可黄油（是我用过的
最好的黄油） 糖 盐
比萨汁的材料：洋葱 黄油 番茄酱 黑胡椒粉
盐 糖
主料：马苏里拉芝士 培根 蘑菇 番茄 青豆（没有
椒，所以用青豆代替）
橄榄油
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1 酵母与水、面粉、糖、盐揉成面团，我加了点吉士粉，增加一点诱人的色泽。
2 加入黄油再揉~揉~，然后发酵（大约要2半小时）。
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油 番茄酱 黑胡椒粉 盐 糖。
6 把批萨汁涂在饼皮上即可。
7 铺在比萨烤盘上，整理一下形状，我喜欢薄边的。
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screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new windownCTRL+Mouse wheel to zoom in/out';}" border=0 resized="true" {this.resized="true;" this.width="screen.width*0.7;" this.style.cursor="hand" ; this.alt="Click here to open new windownCTRL+Mouse wheel to zoom in/out" ;}?>电饭锅做比萨 原料: 自发粉, 番茄沙司, CHEESE, 培根, 西红柿一个.
步骤:
1. 和好面, 醒30分钟以上.(我经常是中午和好面,放到下午下班后用)
2. 取一块面抻压成饼状.( 我连擀面杖都懒得用)
3. 涂一层沙司 (EASY)
4. 摆一层培根(或香肠火腿或...)
5. 西红柿切成薄片, 摆上2-3片(也可放洋葱青椒...我当时家里就只有西红柿了)
6. 撒上CHEESE 丝. (一定是丝才好, 我在家乐福买的. 第一次用块状的奶酪,自己切成片放在上面, 结果就是不融化,饼都熟了CHEESE还是一片一片的, 很不好看. 改用丝后很块就融成一大片了, 和店里买的一样)
7. 电饭锅底用黄油涂两下(倒点色拉油也一样, 我试过味道没啥区别).
放入饼, 加热. 20-30分钟后就OK了.
用电饭锅做PIZZA的缺点, 锅太深, 所以饼不好放入和取出. 所以做完第4步我就把饼放入锅中, 然后再码西红柿和奶酪.
