Pumpkin pickles
By VicentaLakin
in winter, which is a season of retrofitting, the first pumpkin in the stomach is often eaten, which helps to combat diabetes. the fruit duct tape slows the intestines to absorb sugar and lipid, not only for young and middle-aged people who lose weight, but also for the best nutrition for women, because the pumpkin has a higher vitamin a content than green vegetables, with green vegetables added to the bag, and yellow colours are also very welcome。
Recipe Recommendations
- flour 400 grams
- pumpkin puree 240 grams
- Salted green vegetables and mushroom stuffing 500 grams
- sugar 20 grams
- salt 4 grams
- yeast 4 grams
- salty and fresh
- steamed
- several hours
- simple
Steps for Pumpkin pickles
1
Frozen mushrooms and dried water, boiled water and pork oil can also be added to vegetable oil。
2
Vegetables are salted with water, filtered with water and squeezed in shredding, with mushrooms, 60 grams of pig oil, 13 grams of salt, 13 grams of sugar, 5 grams of salt modulated for one hour, and the above silt is added to the taste of salt。
3
Pumpkin cut into thin slices and cooked in the microwave
4
It's made from a cuisine machine
5
400 g flour and 240 g pumpkin paste, 20 g sugar and 4 g salt yeast rubbed into a smooth paste, and growing strips. Pumpkin paste is not added once, depending on the dry humidity of the dough
6
Let's split it into 12, about 60 grams each
7
It's like a circle in the middle
8
Squeeze it in. Squeeze it
9
Under the buns, oil paper is put in the steam pan, the steam pan is burned to 50 degrees, the fire is off, the fermentation is about an hour, I'm in Jiangsu, and the temperature is low。
10
It fermented to 1.5 times the size, opened fire, steamed for 15 minutes, and closed fire for 5 minutes。
11
It's so soft
12
It's so soft
13
It's so soft