Another Sukie mystery pizza was made, using the Betty Crocker Blueberry muffin mix, in combination with Peter’s “goody bag”. This time I used 145 grams of water in the mix, but think from experimenting with these different mixes in combination with the “goody bags”, there need to be more water added. When the dough is mixed, it seems very sticky, but after letting this dough ferment at room temperature for 2 hrs., the dough does get drier. That is why I think more water needs to be added in the beginning of the mix. I will see after more experiments, if this is true. The final blueberry Sukie pizza did turn out well, but I think there would have been more oven spring if I had added more water to the mix.
The dressings for this Sukie pizza was reduced sugar strawberry preserves and after the bake fresh blueberries and strawberries were added. All the near stand holders to me, are always asking when I am going to make another dessert Sukie pizza. They all love the samples. Even customers that go by, are interested in the dessert Sukie pizzas.
I am learning to make Greek Yogurt (with a milk kefir starter, to sell at market), and think if I have it perfected until the next Sukie dessert pizza I make, I might try that as a dressing. I really love Greek yogurt, but don’t know how that will hold up to the heat of an oven.
Norma
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