Brick
By VicentaLakin
Do you love pumpkins as much as I do? It's nice, it's good, it's good, it's low calorie, it's good to eat fat! But someone in my family, unlike me, has to turn away. Last time I bought three little goldmelons, I ate two on my own, and the other one was in the fridge for a long time. Well, if you don't want to just eat pumpkins, we'll just eat them. Pumpkin nutrients are also retained to the greatest extent by evaporation. Look at this. It's a nice look
Recipe Recommendations
- flour 500 grams
- pumpkin puree 300 grams
- yeast 4 grams
Steps for Brick
1
pumpkin mud 300g, dryed to the temperature and added 4g yeast balm. pumpkin can be fertilized or tinkled in a microwave。
2
add 500 g flour, rubbing it into a tougher noodle. each pumpkin has a different amount of water, and i happen to be in a group without water. it is possible to be flexible. fermentation in warmer parts. it's not as white as the night's light
3
It'll be 1.5-2 times bigger
4
It's almost evenly divided by 12。
5
Take one and make it look like ordinary buns. It'll take a little bit longer to steam out the skin。
6
A little flattening。
7
When it's time to tie it back and forth with a twilight line
8
In turn, code into the steamed pot. The rags must be wet so they don't have to be dirty. It's summer, 12, 20 minutes. As you can see, the cotton line is already embedded in the noodles, so it has to be loosed。
9
It's hot, it's hot, it's hot. It'll be 20 more minutes。
10
Let's go