Home Pizza

Home pizza for dinner!



Total of 3 pizza I have baked today, first pizza that I baked turn out as pan pizza. Hubby and Wayne don't really enjoy.

As for second and third pizza of mine turn out quite well, hubby loved it so much and asking for more serving. As for me, personally I prefer thin crispy crust than the pan pizza. Here is the thin crispy crust pizza of mine.



Today's topping:
Capsicum
Honey baked ham
Shiitake mushroom
Canned sliced pineapple
Tomatoes

Ingredients:
250g Plain Flour
250g Bread Flour
4 tsp Instant Yeast
300ml Lukewarm Water
1 tsp Salt
1 tbsp Olive Oil
1 cup Shredded Mozzarella cheese

Method - By hand

1. Mix flour and instant yeast together.
2. Add in lukewarm water and salt to form dough.
3. Add olive oil, continue kneading for 10 minutes or become smooth and elastic.
4. Lather the dough with olive oil and wrap or cover dough with cling wrap and let it proof for 2 hours or until doubled in size.

Preparing the base

1. Punch down the dough to let the air out but do not over punch it. Knead for a couple of minutes.
2. Split the dough into four equal balls.
3. Using your knuckles, press each dough ball to your desire size.
4. Brush with oil, follow with pizza sauce then toppings of your choice. Lastly will be the cheese.
   
5. Preheat oven to 200C and bake the pizza for 10 – 12 minutes or till golden brown

If you want a pan pizza type, let the base proof for about 30 minutes before you start with the toppings.

Japanese Style Sweet Bun Dough

Here is my Japanese Style Sweet Bun Dough for the day!



The texture of the bun is soft and fluffy as well. Love it so much when it is freshly baked!

Only problem that I encounter was my bun surface was not as smooth as those shown on their blog. I have no idea what went wrong but definitely I will figure out one day. Just practice and bake more!

Ingredients
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed
Water-Roux Paste (湯種) *

Method

1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well.
2. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux. Fold gently into flour mixture.
3. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough.
4. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure.
5. Knead in butter until incorporated. (Knead by hand: stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled.)
6. Form the dough into a round ball and let it rest for about 50-60 minutes or rise double in size in a large greased bowl, cover with cling film.
7. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions and rest for 10 minutes.
8. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let it rest for about 50-60 minutes or rise double in size.
9. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.

How To Prepared Water-Roux Paste

Water-Roux Paste (湯種) *:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Preparation

1. Mix flour and water in a small saucepan.
2. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan.
3. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using.

**Alternatively**
If you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.

**NOTE**
This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

Adopted this recipe from SeaDragon.