Pumpkin pretzels
By VicentaLakin
I've been working on pumpkins for days, since a giant pumpkin cut open, and I've been eating both of them for a long time, and I've been making the main foods with pumpkins, and I've changed my mind, and I've got to change my mind, I've got to burn, I've got to taste it
Recipe Recommendations
- flour 270 grams
- pumpkin puree 150 grams
- warm water 65 grams
- pretzel 20 grams
- chicken oil 15 grams
- black sesame 15 grams
- yeast 1 gram
- baking powder 2.5 grams
- white sugar 10 grams
- salty and sweet
- baking
- an hour
- ordinary
Steps for Pumpkin pretzels
1
Pumpkin sliced, surface covered, 10 minutes microwave。
2
Take out the pumpkin, cool off the skin and crush it into mud
3
Pumpkin mud in the van
4
With flour, sugar and bubble powder
5
Temperature water (at the same temperature) plus 1 gram of yeast to activate the bread machine and a face softer than a dumpling. If you feel thin in the face, you can use some flour, but not too dry
6
We'll throw a little bit of noodles on the board
7
It's big, with chicken oil (which can be replaced with vegetable oil). Chicken oil, usually when eating chicken, there's fat oil on it。
8
Pepper salt
9
It's like a scroll
10
On the plate, to the required size, cut。
11
Pie's like a picture, 10 minutes awake, no fermentation
12
Cleaning the surface, sticky sesame
13
The oven is pre-heated, with 200 degrees of upper and lower fire (in accordance with the flexibility of its own oven) baked for 20-25 minutes, depending on the size of the cake。
14
OutPumpkin pretzels Make Tips
The dough should be soft, not hard. Don't make too much at one time, or it will become hard the next day.