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Tang Zhong pizza snail with sourdough
Pizza snails with sourdough
The softest pizza snails made with sourdough and Tang Zhong technique. Try it! Soft, flaky, airy dream of dough.
Ingredients
Tang Zhong
- 240 g milk or water
- 40 g flour
Pasta
- Tang Zhong (cooled)
- 600 g flour
- 200 g sourdough Active
- 120 g milk
- 1 db Egg
- 1 db egg yolk
- 40 g Fat
- 30 g vaj
- 7 g salt
Filler
- concentrated tomatoes
- olive oil
- bazsalikom
- oregano
- salt
- ham
- cheese
Instructions
- First we prepare the Tang Zhong. For those who don't know what it is, there is a separate page where I explain everything. Mix the 40g flour and 240g milk needed for Tang Zhong. Heat to 65°C, stirring continuously until you get a thick consistency. Then let it cool down. Then add it to the noodles.
- Punch down the dough completely, then put it in a greased baking tray to rest for 1 hour.
- Start folding the dough in any way you like and let it rest for 1 hour.
- Make the second fold and leave to rest for 1 hour.
- The third last Folding service then leave the dough to mature for another 2 hours.
- Shape: roll out the dough into a rectangle, brush with tomato sauce, then add the "toppings" to taste, as you would for pizza. Roll up into a stick and slice into 3-4 cm pieces and place the puffs on a baking tray lined with baking paper. Lately, I've been putting them close together so that they touch during baking so that the edges are nice and soft and don't dry out. Leave to rise for about 2-3 hours.
- Preheat the oven to 200°C on the bottom-up baking programme.
- Brush the snails with 1 beaten egg and a sip of milk.
- Put the snails in the oven to bake and steam. Turn the oven down from 200 to 180 degrees and bake for about 30 minutes.
Video
Notes
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