Pumpkin's meatloaf
By VicentaLakin
Pumpkin is well nourished and has the potential to prevent cancer, deworming, detoxification, gastrics, digestion and growth, among other things, and it is useful to eat frequently. Pumpkin mudslides are made of meat, etc., and their appearance is yellow and soft and soft, and they are delicious staples。
Recipe Recommendations
- ordinary flour 400 grams
- yeast 3 grams
- pumpkin puree appropriate amount
- mustard appropriate amount
- minced meat appropriate amount
- pretzel appropriate amount
- vegetable oil appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pumpkin's meatloaf
1
Flour is mixed with yeast powder, added to the pumpkin mud, rubbed with hand and rubbing into smooth noodles。
2
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm。
3
The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, or it can be seen in the middle of the lasagna and fermented。
4
The fermented noodles are smoothed to the surface。
5
The noodles are made large, a layer of vegetable oil is painted, salt, 13 fragrances, pretzels, chickens, a proper amount of squeezing, meat, etc。
6
Put the interface below and cut it into small pieces。
7
Put two bits together, with chopsticks to the end。
8
Squeeze the pairs。
9
It's put in a steam cage with a drawer on it, with space between it, because it's gonna get bigger. A second awakening of 20 minutes (time of awakening due to temperature) to double。
10
The fire opened up the water, it was evaporated for about 15 minutes, and the gust was lifted after 5 minutes。
11
The finished map appreciates it。Pumpkin's meatloaf Make Tips
1. Add cold water to the pot and steam over medium heat for about 15 minutes after the water boils.
2. After steaming, let it rest covered for 5 minutes before opening the lid. Be careful when opening the lid to ensure that water droplets from the lid do not fall onto the dough.
3. The dough must be kneaded until the surface is smooth, whether before or after fermentation, so that the finished dough product has a smooth surface.