Hardcore gamers! Have you ever thought of this while playing the game? I see this item well, but what do you taste? I am often there. So, in this article, in order to solve this question, I will buy example food, which is the first thing that I often hear the name but I do not understand the actual taste, and cook to approach the actual situation.
- Base of taste! Source making
- Fermentation is a kimo / fabric creation
- A little more until completion!
- To pizza cooking with Turtles
The sixth is those turtles who have been looking forward to it since last year's announcement. We are playing the acclaimed belt scroll ACT TEENAGE MUTANT NINJA TURTLES: SHREDDER'S REVENGE just released on June 16, 2022. If you come, you will want to eat that.
Their favorite! I thought, I was watching it at the satellite anime theater of NHK, but I don't remember it, and checked it out, and I was shocked to know that it was broadcast under the name Idol Ninja Turtles . ! Pepalloni Pizza that members love!
Base of taste! Source making
I said that I would make a pizza, but fermentation...? Oven temperature...? There are many things I don't know. Here we borrow the wisdom of our predecessors. I referred to this site of the Nisshin Flour Group. The best thing about powdering is to believe in powder professionals.
As a recipe, it was a flow of making sauce while fermenting the fabric, but this is the first cooking of this kind of fermentation system. I decided to make the source first, assuming that it would not go smoothly.
First, go to the olive oil, sliced garlic to a frying pan. Heat over low heat and add the scent.
When the color of the garlic starts to change, pull it up and add tomatoes...
Oh oh oh oh tomatoes and oils! Sprinkle greatly! I didn't do it with white T! And I didn't do it in such a small frying pan!
After that, chop the basil and adjust the taste with salt to complete the tomato sauce. It's easy if you don't have an accident...
When making tomato sauce, use a deep pot! Please remember this today and go home.
Fermentation is a kimo / fabric creation
From here on, dough making time. Put strong flour, flour, dry yeast, sugar and salt in a bowl and mix in advance.
Put a 40-degree lukewarm water there and knead it.
Just mix! mix! Mix it anyway until the powderyness disappears and it is hard to stick to your hand!
Pour powder on a cutting board (it seems to be good with strong powder) and connect. It seems better to hit it on a cutting board occasionally. I don't know why. Is it such an act to generate gluten?
Put the olive oil in two times and knead it again until the texture becomes fine.
After making the surface smooth, return to the bowl, and float in lukewarm water at about 40 degrees with that bowl. Leave it for about 30 minutes by wrapping it so that it does not dry. This is the rumored fermentation time. While looking at the recipe, will the fabric made by the writer of the flour NOOB swell properly?
After 30 minutes, check the fabric that is swelling to almost twice and feel relieved. I forgot to take an important photo because it was too safe. Reverse the flour on the plate again, put the fabric on the dough, press it lightly with your hand to remove the gas (the photo is probably too pressed and crushed...), and the dough is divided into four equal parts with a skaper. Furthermore, each is molded round and rested for about 15 minutes again.
A little more until completion!
Put the rested fabric on a cutting board and stretch it with a rolling pin (because it was not a wrap core). But this is really difficult... The final shape is...
Now this. Where is Maru? The first shot gives up because you think you have gained molded experience. Spread the tomato sauce I made earlier to the extent that it is not on the edge...
Topping with cheese and pepalloni. IN to the oven range that was preheated at 230 degrees. Add heat for 10 minutes.
And the completed one...! This is it!
Koboreta! The lower half broke down because there was no technology to increase the pizza edge. Yeah... I've done it...
For the time being, take a commemorative photo on a plate. On the right is a pizza cutter that happened to be at home.
Since the pizza cutter is difficult to use on the plate, it is cut again on the bun board. This is... if you don't even care about spilling! ?
Good cheese growth! The balance between a slightly sour tomato sauce, plenty of cheese and spice fragrant pepperoni is well balanced. The fabric is miraculously crispy, and this is a great success other than appearance...!
No, I was satisfied....... However, this is not the end of this. The other day, the editor told me this at the meeting of this article.
Edit If it's just a peppernon pizza, I can't fit in the frame of I often hear the name but I don't know the actual taste, so it's a great deal.
I'm ... really? ]
To pizza cooking with Turtles
I prepared it because there is no other edible turtle meat that can be obtained in Japan. Suppin meat 1 is about 1kg. You can also see the villa villa around the shell on the upper right, this is also a bite club. The price is about 5000 yen+shipping fee. Although it is quite cheaper, it is necessary to prepare.
Prepare boiling water and frost the flesh....... This is the process of making pizza...?
After exposed to boiling water for about 10 seconds, go into ice water. It is a process of peeling the thin skin that causes the odor. What kind of smell is like this... there is an aquarium in the distance, and the rubber is burning nearby. I feel like I ate my first combo with a mysterious combination smell.
Completed preparation while being hit by the aquarium.
Remove the meat from the bones to make it a pizza ingredient. Because it is frosted, it is hard to come off the bones and struggles quite a bit. The aquarium in the distance of this process.
Fry with olive oil. Add garlic salt+pepper as you want to pursue the aquarium far away.
Here is what was cooked. If you ignore the huge fat part, it looks like chicken thighs. The presence is too strong to ignore. By the way, thanks to the spices, the aquarium completely disappeared.
Like the previous pepperoni pizza, go to the oven with a combination of tomato sauce+cheese.
10 minutes later, the appearance completed and took out. that! ? It looks unexpectedly good! ?
Looking for a cola at home, it would be a cola in the pizza and went together. Why I only bought this.
The taste is... delicious! ? I've spoken in a hot pot several times, but it was an impression that it was a meat with a strong umami. By forming a team with the umami group of tomato sauce and cheese this time, it became a very violent pizza that caused unusually umami in the mouth. I don't mind the smell at all. It is very Kawabanga.
It was my first time to make a fermented type of dish, but thanks to Nisshin Flour Milling, I was able to complete it safely and cancel one track record. Thank you Komugi powder dwarf . By the way, I started after eating this cooking, lunch, and I said the completed pizza was ** after eating breakfast (in fact, because I started with the preparation of Supin). I think that you can eat it faster if you pass through the water element, so everyone will be by all means. e? Still takes time?
Let's go to Costco's food court. In the early days, this size (about 45cm) pizza comes out in 5 seconds from order . The price is about 1600 yen....... Well, this time this is the closest to Turtles pizza...?
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