I am using an 8-inch pizza dish! Nine inches can also be!
High-gluten flour, low-gluten flour, milk powder, yeast powder, salt, sugar, corn oil, mix well first.
Slowly add water, floc, no dry powder.
Knead into a smooth dough, cover the lid, and ferment in a warm place.
Ferment to about twice the size and then knead into a smooth dough! Wake up to 15 minutes or so, it is best to ferment twice this time.
(Optional can be omitted) I am in advance at night and good face, after a fermentation, cover the plastic wrap, into the refrigerator to wake up! The next morning, the dough is soft and time-saving.
After smoothing the dough, the panel is thinned and rounded (visually measured).
The pizza dish is brushed with oil, put into the dough, and the hand is pushed around, covered, and the edges are high.
Use your fork to squint at random to avoid heating up.
Preheat the oven, fire up and down, 180 degrees, 5 minutes! Brush the surface of the cake with a little whole egg, especially around the sorghum.
Into the oven, the middle layer, first baked for 7 minutes (depending on the oven adjustment).
Prepare banana chips and cooked corn kernels during this period (half half, cooked in advance).
Baked crust! If you like cheese, first sprinkle with the right amount of mozzarella cheese, I did not put it.
Put in a banana chip. (If you put apple or pineapple, first bake for about 10 minutes, or fry with oil to remove moisture)
Evenly spread the cooked corn kernels and mozzarella (in order to adjust the amount).
I continue to 180 degrees, fire, middle, and roast for 15 minutes (previously 200 degrees burnt), depending on the oven adjustment.
I am going to pick up the seeds.
good to eat!
1. Get up the next morning, take out the dough in advance, and return to the temperature! 2. Be sure to use ripe bananas! Conditional can be dripped into the lemon juice before mixing.