Pumpkin cream made in Denmark
By VicentaLakin
Pumpkin cream made in Denmark
Recipe Recommendations
- Danish dough 600 grams
- Cook pumpkin puree 100 grams
- Klimm sauce 80 grams
Steps for Pumpkin cream made in Denmark
1
The Danish noodles are pressured to 0.5 cm thick and split into a square of 11 by 11 cm。
2
Squeeze on the pumpkin pie。
3
Tighten the four corners of the noodles。
4
Put it in a circular paper to ferment for 60 minutes at 28°C and 75% humidity。
5
fermented on the surface with egg fluid。
6
Fire 210°C in the oven and 200°C in the oven for 18 minutes。
7
Get out of the oven and cut the bread out of the middle。
8
Squeeze on the pumpkin pie。
9
Cover the breadcap。
10
Spray sugar powder。