Pumpkin toast
By VicentaLakin
The old pasta fermentation is an old way of making pasta, leaving a nice piece of pasta to be fermented, and next time it's fermented with warm water in the new material, but at a slower pace, it works better than yeast powder. The old yeast says that the essence of Chinese diets for thousands of years is not at all true. People eat, and fermented foods are so nutritious that they can easily be absorbed in the intestinal tract。
Recipe Recommendations
- Laomian Jiaotou 200 grams
- salad dressing 20 grams
- whole egg liquid 25 grams
- high powder 200 grams
- fine sugar 20 grams
- salt
- milk powder 12 grams
- eggs 37 grams
- milk 100 grams
- butter 20 grams
- edible alkali 3 grams
- pumpkin 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin toast
1
A MATERIAL: 200 GRAMS OF OLD PASTE YEAST (LAST BREAD SET); 20 GRAMS OF SALAD SAUCE (EARTH PASTE) AND 25 GRAMS OF FULL EGG FLUID (EARTH PASTE)
2
B MATERIAL ORIGINAL NOODLES: HIGH POWDER 200 G, FINE SUGAR 20 G, SALT 3 G, MILK 12 G, EGGS 37 G, MILK 100 G, BUTTER 20 G AND ALKALI 3 G; C MATERIAL PUMPKIN NOODLES: 100 G OF HIGH POWDER, 15 G OF FINE SUGAR, 1 G OF SALT, 6 G OF MILK, 18 G OF EGGS, 40 G OF MILK, 10 G OF BUTTER, 50 G OF PUMPKIN AND 2 G OF ALKALINE
3
PREFORMED LASAGNA: THE REFRIGERATOR TAKES OUT THE OLD FACE NAME AND COLLECTS 135 GRAMS (IF IT HAS TO BE UNFROZEN EARLIER), TORN INTO SMALL PIECES, AND MIXES WITH B MATERIALS。
4
Use of the post-oil method and smooth pasta。
5
Pumpkin's steamed into mud。
6
THE REST OF THE OLD FACES WERE TORN INTO SMALL PIECES AND MIXED EVENLY WITH C MATERIAL。
7
Post-oil and smooth pumpkin noodles are also used。
8
The fermented pasta reserved 100 grams for fermentation, while the rest of the pasta ran out of air for 15 minutes。
9
It's so easy for the pumpkins to be condensed in round pieces。
10
It'll be fermented in the toast box。
11
The fermented toast was painted with full egg fluid and squeezed with some salad sauce。
12
The oven is preheated, lower, hot, 180 degrees of fire, and is baked at 170 degrees for 15 minutes and then covered with aluminum paper, which is also reduced to 180 degrees and 40 minutes。