request: Stim board of Peppino from Pizza Tower!
idk if you already did one of those or not lol.
ps: if you do, YIPPEE!!!!
I know nothing about this silly dude, hope I did a good job with what I could find! c:
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🍕- x -🍕
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Gulerodsboller!
Carrot buns. Good as pizza bottom (4-5 pizzas) or burger buns (13 buns) or just as buns (26)
Ingredients:
550 g flour, mix of all purpose, whole wheat, and Manitoba or tipo00 or bread flour
50 g sugar
10 g salt
13 g fiber (i use a potato fiber from semper)
50 g fresh yeast
~ 200 g grated carrots (roughly equal to 3 big carrots)
50-100 mL milk/water (depends on how juicy your carrots are)
250 g cold oat meal porridge or sourdough
100 g butter/82 g oil
How to:
Stand mixer with dough hook attachment or big bowl and wooden spoon
All ingredients in the mixing bowl
Mix on slowest speed until all is combined or stir until everything is combined
Turn to speed 2 for 5-ish minutes until dough does no longer stick to the hook. Or knead vigorously for 10-15 minutes until it doesn't stick to your hands. If it keeps sticking you may want to wash your hands and change your kneading technique :b push the dough away from yourself with the ball of your hand and snap it back with your fingers. Do not stick your fingers into the dough. It is a very good workout, so you may want to only wear a t-shirt ;]
Do the gluten test. With clean warm hands take a small ball of dough and carefully stretch it into a thin rectangle just using your fingers. If it doesn't tear your dough is kneaded. If it does tear, you give it 1-2 minutes more on speed 2. If it tears at your fingers, but not in the middle, it is also done.
If you want to freeze the dough, weigh clumps of ca 200 g, make balls, and wrap in plastic wrap. When placing in freezer make sure they do not touch or they will keep each other warm and explode out of the wrap. Dough keeps for 3 months in freezer
If you don't freeze it: out of bowl unto a floured surface and knead into a big ball. Cover with a dish towel for 30-45 minutes
After it has risen you punch it down and weigh the buns out at 50 g. For burger buns you weigh 100 g. For pizza you gotta do math :b weigh your dough and devide by however many pizzas you need
Form buns and place on baking sheet. 12 per sheet for normal buns, 6 for burger buns. Press burger buns flatttt. One pizza per baking sheet*
Cover and let rise until doubled in size, usually takes 45-60 minutes. Or if your oven can heat to 35 C/100 F you boil some water and pour in a baking dish and set on the bottom of your oven and place your buns in the oven for 25 minutes. Take everything out of oven before next step
Preheat oven to 210 C convection
Paint buns with water or milk. Make sure they are completely covered
Bake at 195 C for 8 minutes, change placement of baking sheets and turn them around and bake for another 2-3 minutes
Done
*pizza bottoms do not need to rise before you add stuff to them. Just slather tomato sauce and cheese and toppings on immediately after rolling out and transferring to baking sheet. Bake at 210 C convection for like 15 minutes, depending on the amount of toppings on there.
If you froze the dough:
Remove from freezer evening before you need it and put it in the fridge
Two hours before you want to work with it you put it on the counter
Cut clump into 2 or 4 roughly equally big pieces and form buns
Do as points 9-14 above
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