Pumpkin saline
By VicentaLakin
When I was a kid, Grandpa loved the tarpaulin, and every time he said it, I felt it was an animal, because we used to say it to a bug, so every time I thought it was a strange name, it didn't understand until I grew up knowing it was different. This one with pumpkins and noodles, salt rolls, good color, soft and delicious, looks like a butterfly。
Recipe Recommendations
- flour 350 grams
- pumpkin puree 20 grams
- water appropriate amount
- yeast powder 4 grams
- salt 6 grams
- peanut oil appropriate amount
Steps for Pumpkin saline
1
Pumpkin mud and flour, yeast flour, together with a soft, hard-touched pasta, can be fermented to a beehive。
2
Take out the noodles for 10 minutes to smooth the noodles。
3
It's two centimeters thick。
4
Put the oil on the skin, spread the salt evenly, roll it up。
5
Use to cut into a ladder。
6
Take a piece, little face up。
7
Just a chopstick。
8
It's done, fermented twice, covered with wet cloth for about 30 minutes。
9
Put fermented rolls of cold water in cages。
10
The fire evaporates for 20 minutes。
11
Tasty soft pumpkin tarf。Pumpkin saline Make Tips
Slicing thin sheets while steaming pumpkins can quickly evaporate. When the flour is fermented, the finished product will be smooth and beautiful。