Pumpkin potato soufflé
By VicentaLakin
The rest of the bean sand is in the freezer room of the fridge, and after the Mid-Autumn Festival's madness, you don't want to touch it anymore. It's strange that you must eat a meal at the festival. It's only buns. There seems to be no time limit. I really like pumpkins and potatoes every day these days. With soy sauce, this bread is really healthy. This time I've tried without butter, and it's very soft. I'm not afraid of meat! It's good to bake it myself. It's best to make it as you like
Recipe Recommendations
- flour 140 grams
- pumpkin puree 40 grams
- sugar 10 grams
- egg liquid 10 grams
- milk powder a spoonful
- yeast 3 grams
- water 80 grams
- salt 1/4 teaspoon
- Purple sweet potato paste 30 grams
- milk fragrance
- roast
- several hours
- senior
Steps for Pumpkin potato soufflé
1
Pumpkin mud in the bread bucket
2
All the food in the main ingredient
3
Use the noodle button. Make the noodles
4
It's got all the casseroles in it, and it's just as good
5
Bean-salary
6
Two noodles to vent
7
Take a small piece of it. It's an elliptical
8
Put the bean pie on top
9
Put the pieces in the middle and press them tight
10
Draw a knife in the middle
11
Turn a head from the middle and form a bouquet
12
Two rounds in a warm place, two good buns in a preheated oven of 170 degrees for 12 minutes