Pumpkin cranberries
By VicentaLakin
It's a platter with pumpkin mud and noodles, and it's covered with cranberry, and it's covered in blueberry jam, a little white sesame decorated, and it's so full of mouth
Recipe Recommendations
- pumpkin 50g
- high-gluten flour 200g
- blueberry jam 10g
- the cranberry 10g
- white granulated sugar 30g
- white sesame 3g
- salt 2g
- corn oil 40g
- yeast 2g
- egg liquid 5g
- sweetening
- baking
- ten minutes
- simple
Steps for Pumpkin cranberries
1
Pumpkin goes to the skin and cuts into a bowl。
2
The bowl is covered with a protective film, a few eyes and a five-minute fire。
3
The good tinkled pumpkin crushed it with a spoon and completely cooled it。
4
it's called heavy-dried flour
5
Diagonal salt and white sugar。
6
Put it in pumpkin mud, and corn oil。
7
Start first-time and face-to-face procedures. Pumpkin had a lot of water, so I didn't add water. And the pumpkins have to be completely cooled and water will come out later。
8
At the end of the procedure, the film can be pulled out。
9
Put it in cranberry dry and continue with the face for five minutes。
10
And good noodles, one shot。
11
House temperature fermenting complete。
12
Get the noodles out。
13
Split it into six little balls for 15 minutes。
14
Take a noodles off。
15
Rolling up from above and down, and growing evenly。
16
When all the noodles are ready, put them on the grill。
17
Put a bowl of hot water in the oven and do two rounds。
18
Two good noodles out。
19
A coat of egg fluid on the surface。
20
Put a blueberry jam in the middle and a little white sesame decoration around it。
21
Preheat oven, 170 degrees 25 minutes up and down。
22
Burn it for a few minutes。
23
Take it out completely cool。
24
Let's have breakfast the next day
25
EatPumpkin cranberries Make Tips
1. Pumpkins release a lot of water, so decide whether to add water based on the water absorption of the flour.
2. Oven settings are for reference only.