Recipes tagged "Dried tomatoes"
8 recipes found
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Pizza Focaccia
The natural yeast in the refrigerator has been sleeping for a long time, so I took it out to grow and then replaced the Polish yeast to make this pizza focaccia. Pizza focaccia is much richer in decoration than Naples. I designed three kinds of decorations, which need to be added before the dough is proofed (pre-proofing), those that need to be added before baking and those that need to be added during the baking process (during baking), the latter is usually added in the last few minutes. Some garnishes—such as sun-dried tomatoes, olives, and nuts—need to be wrapped in the dough, which prevents them from burning and falling off. Some ingredients are less fragile and can be placed directly on the dough, such as high-moisture cheeses (such as blue cheese) and meat slices, because they will not fall apart during fermentation. Ingredients that need to be added to the baking are usually cheeses that burn easily, such as shredded cheese. Take a look at the decorating material suggestions listed in the book and try to use whatever you can get your hands on. In fact, I am worried that the chicken breast, which has little oil content, will be roasted into jerky. I still follow the recommendations in the book and put the meat in before baking, hoping that it will not be burnt. Looking at the size, I suddenly thought of a 9-inch pizza pan, which is just right for use. I have been making small portions of bread, so these large molds have almost no use. They have been idle for a long time and rarely come out to see the light of day. The advantage of using a mold is that the finished product has a regular shape and is much rounder than the previous two Neapolitan pizzas. I was shocked when I saw the temperature settings in the book. Preheat the oven to 288°C, and if possible, preheat to 316°C. Calm down and set the oven to the highest temperature of 270 degrees. There should be no problem, right? After baking for 5 minutes, when the dough seemed to be coloring, I took it out and put cheese on it. Hopefully the bread and cheese will be of the same color this time. But no, the cheese was already golden brown and the bread was only light yellow. It turns out that the dough needs to be colored so slowly? The color of the cheese cannot be any darker, and the bread can only be left as it is, looking particularly white against the color of the cheese. . . The skin is quite crispy and can be broken if you don't pay attention.
Baking old man -
Cashew Chicken Thick Crust Pizza
I prefer thick crust pizza. If you can't finish it, it won't dry out when reheated and it's still delicious. This pizza is really a combination of Chinese and Western cuisine, a combination of cashew chicken and thick crust pizza, with relatively little mozzarella cheese, not greasy at all, and quite delicious.
Baking children -
Tomato Beef Stew
This is a traditional dish from the southeastern Turkish province of Gaziantep. Beef, sundried tomatoes, chickpeas, and spring onions are simmered in a rich tomato sauce for two hours. Take out a bowl, including meat, vegetables and grains, coupled with the sour, slightly spicy and slightly sweet red soup, which is not only appetizing, but also very nutritious. It is a very suitable soup dish for winter.
Hot dishes Chinese banquet -
Shredded zucchini with lemon juice
Zucchini is a regular in daily stir-fries. It has a refreshing taste. Whether it is served cold or stir-fried with meat, it is a great tool to reduce fat and reduce heat. This time I will introduce you to how to cook zucchini in Western cuisine. The sweet and sour taste is believed to have a different flavor.
Western-style banquet High-end -
Dried Tomato Focaccia
Focaccia is a flat bread originating from Italy. It is usually sprinkled with herbs or other ingredients. It is an Italian civilian bread with a history of more than a thousand years. It's somewhat similar to pizza, but I personally think it tastes better than pizza. When freshly baked, it is crispy on the outside and very soft on the inside.
Baking children -
Dried Fruit Cheese European Buns
I never understood what an Oubao was before! Now I realize that European buns are much more delicious than bread!
Baking Butter -
Focaccia Bread
When I saw this bread, I was tempted by its delicious taste, and I also liked the taste of rosemary, so I immediately started making this bread. I just didn’t have black olives at home, so I used red pine mushrooms that were closer in color. It is a bread that tastes really good and is very healthy. I will make it after buying black olives.
Baking children -
Italian Bread Focaccia
The process of making focaccia bread is very simple. Just prepare the ingredients in advance and put a few things together. No need to knead the dough. Just mix evenly and ferment until it is ready. Although the production is very simple, the deliciousness is not simple! The baking process is a process of enjoyment. The alluring aroma fills the room and makes you salivate! The bread is golden in color, crispy on the outside and has a strong aroma when cut with a knife. It is soft on the inside and moist and elastic in texture. The cut surface is very similar to the familiar steamed cake, but the difference lies in the taste. Add a little olive oil from the oil dish and wow, enjoy it!
Baking Western-style banquet