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所在平台: Udemy |
课程主页: https://www.udemy.com/course/want-to-start-in-pizza-business-commercial-cooking-a-to-z/
课程评论：没有评论
**课程名称：** 想开始披萨生意？商业烘焙 A 到 Z **课程概述：** 这门课程由来自立陶宛的 Povilas Vadeika 主讲，他拥有十年披萨主厨经验，八年披萨教学经验，并经营一家名为 MIAMI Pizza 的披萨连锁店。 课程内容涵盖了披萨制作的方方面面： * **面粉选择：** 讲解如何选择不同面筋含量和灰分含量的面粉。 * **面团制作：** 教授如何正确阅读披萨面团配方，以及配料的添加顺序和时间。 * **面团质量：** 强调优质披萨面团的外观特征以及需要避免的常见错误。 * **制作演示：** * 展示面团的混合过程，包括所有配料的加入。 * 讲解面团静置、分割、滚圆和放入专用盒子。 * 说明面团放入冰箱进行过夜发酵和醒发。 * **成品制作：** * 展示如何将发酵好的面团擀成披萨饼底。 * 讲解披萨饼底上的番茄酱和芝士的涂抹。 * 介绍使用 415°C 的电烤箱烘烤披萨，直至饼边和底部呈诱人的焦糖色。 **（注意：此课程无详细教学大纲。）**
This course begins with me introducing my self. I am thirty one years old man Povilas Vadeika from Lithuania, Europe. I have ten years of experience as pizza chef and eight years of experience as pizza chefs teacher. Also I am pizzeria chain (MIAMI Pizza) owner for eight years.In first episode i explain what flour with what glutent percentaged and number of ashes we will use. Later i describe how to properly read pizza dough recipe and in which order and at what time to add will add all ingridients. I explain how good pizza dough should look like and what mistakes to avoid.I start pizza dough mixing process and during it add rest of the ingridients. After mixing pizza dough i transfer it to table and cover it in plastic wrap. I let it stay on the table and relax for twenty minutes. Later I cut it in peaces by weight and form beautifull pizza dough balls. Which I place in special pizza dough boxes. Then I transfer these boxes to the frigde and let them ferment and rise in the fridge over night. Next day I strech fermented dough balls to pizza baces on which I add tomato sauce, cheese and then cook in electric oven heated to 415C temperature until pizza is nice and brown on the sides and bottom.
