MY FAV PIZZA CRUST

after 2times experimenting the recipe from pizzaware.com and epicurious.com, i finally came up with my own pizza dough's recipe which is so so so so...fabulous(crunchy outside,yet soft inside).The recipe is especially for a member of my BFF's club( as stand for Best Friend Forever). It also encourages her to get indulge in baking and cooking as i did.Never seen her around the kitchen so it may be a good chance.....

INGREDIENTS:(make 3 medium pizzas)
- 2 cup bread flour
- 1 cup all-purposed flour(and some for dusting)
- pint of salt
- pint of sugar
- 3 1/2 tablespoon dry yeast(men nở bánh mì)
- 3tbsp olive oil
- 1 1/2 cup warm water (from 80-12oF degree)

PREPARATION:
- mix all the dry ingredients together.
- Dissolve yeast in warm water,let stand for 5 minutes until appearing bubble form,add in olive oil.
- Gradually pour the yeast mixture in dry ingredients and mix well until it form a ball and doesn't stick to the bowl.(if the ball is too dry, add in oil,otherwise, if it's too runny,add in flour)
- Use hand to knead well for 5-9 mins.
- Grease the bowl with olive oil, place the ball in the center, cover the bowl with plastic wrap for 2 hours or double in size( the best condition for the ball to rise is under sun or light)
- Use hand to punch it down,divide it to 3 equal portions and roll each into small ball
- Flour the surface,Use the rolling pin to flatten the ball,depending on how thick you want your crust to be, usually, i make my crust around 30mm-1cm thick.
- Grease the baking sheet and sprinkle some flour to prevent the crust from sticking.
- Place the crust in the center, let stand for additional 15-30mins before baking
- Topped with your fav topping. I'm a seafood addict so i always put seafood(prawn,spuid,crab,clam etc...) ,pineapple and mushroom.
- Be sure to include Mozzarella cheese in your pizza,it will be a big hit.
-bake at 375F (or 200celcius degree) for 25mins or more until the crust and chesse turn golden.

Butter cream(Kem bơ)

Butter cream is used for decorating cake.Especially, it goes really well with the swiss roll.Butter cream can be stored in the refrigerator up to 2 months.There are 2 methods of making butter cream using the same amount of ingredients.

INGREDIENTS:
-200g sugar
- 5 egg white(aprrox. 70gr)
- 2tbsp water (for method 1 only)
- 300gr butter/shortening/mangarine(should be in cold condition)

METHOD 1:
- Dissolve sugar and water in a small sauce pan,leave to boil until the sugar mixture gets thicker.Leave to cool.

- Beat egg white until stiff
- Gradually add in sugar and continue beating until egg white turns thick
- Gradually add in butter,beat at high speed until the mixture turns out creamy.

METHOD 2:
- IDissolve sugar and eggwhite in small sauce pan, turn small heat. The eggwhite mixture should be around 70degree Celcius. Pour the mixture into medium bowl, beat at high speed until stiff .
- Gradually add in butter,beat at high speed until the mixture turns out creamy

STORAGE: cover the butter with plastic wrap,store in the refrigerator.